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Pulled Pork on LBGE

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Juicy
Juicy Posts: 10
edited November -1 in EggHead Forum
I'm making pulled pork next week for a work Christmas pig out. My problem is I'm short on time. I have an 8 pound butt, and only 12 to 13 hours of time to get it done. Any suggestions, or should I take some time off to impress the co-workers?
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  • Unknown
    Unknown
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    Juicy,[p]part of the fun of the Egg is learning to relax. Have a cold one and take some time for you and your butt. Impress us with your cooking skills
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  • randomegger
    randomegger Posts: 194
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    Juicy,
    I have an almost ten pounder on right now and it will be done around 3 or 4 this afternoon. 12 hours is plenty. Just bump the heat up a tad higher than most eggers would recommend. You may still have a bit of unrendered fat cap when you're done but folks will still rave about it...[p]RE
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  • RRP
    RRP Posts: 25,898
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    Juicy,
    personally unless your intent is to take the butt to work and pull it in front of them (which I wouldn't suggest as some people get squeamish in seeing the internal fat) then why not cook it when you have plenty of time to do it right? If close to the day of the eating then you can just refrigerate the pulled pork and reheat it in a crock pot the day of the feast...or if longer then freeze it. I've had p/p that has been frozen for months!
    Re-gasketing America one yard at a time.
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  • Juicy
    Juicy Posts: 10
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    randomegger,[p]That's what I was thinking. What temp. are you at right now? Is there a temp. you won't go over?
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  • randomegger
    randomegger Posts: 194
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    Juicy,
    The butt is at about 180 right now and has been on for about 9 hours or so. I haven't calibrated my egg thermometers so I can't even begin to tell you the temp but I would guess it around 275 or so - just below 300, which is where I would draw the line...
    RE
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