Oh woe is me, learn newbie eggers, and do not rpeat my folly!
I had a nice picnic shoulder i was going to use for pulled porkl, not too big, but big enough for me and the missus and some leftovers. I dutifully brined it (my preferred method from my propane grill days) and put together a nice rub. last night i got home from work and started setting up for an overnight...
-There was a snowstorm a few days back, and the night we were going to get some more lump, we opted out..... figuring i had enough for this last cook...
So home i come, late at night (i am working inventory at the store i work in this weekend, so no-one is home....) Got o fill upo the egg, and i am shy a few inches. I decide to throw caution to the wind and go for it..... wanting some pulled pork for dinner TONIGHT!
Well, i woke up an hour ago, and ran down to check... The egg was down to 150-ish, and the pork had hit 140. Checking the egg, I am down to the dreggs of coals!!! even throwing caution to the wind and opening all the vents I have BARELY reached a fan assisted temp of 215. I have to go to work in an hour, so i can't stay home and i can't grab a bag of lump anywhere in my area (Since i am working all day, and the missus is out of town)
I may have to finish it....
IN THE OVEN
WOn't be "real" but it'll be edible.
Listen to our elders young ones, they have the knowledge we have yet to gain!
In my rush to have my first "real" pulled pork, i may ave doomed myself to a smokey and delicious yet-oven finished pork product of some unknown repute!