I really need to get one of those temp alarms - can someone suggest a brand and website?
Cooking two butts (8.5 & 7 lbs) for friends today, so I put them on last at 7:00pm with the anticipation of having them ready this afternoon. Being the nervous butt Dad that I am, I didn't go to bed till 1:30 making sure the fire was stable for the night. Well, not having a thermo with alarm, I cracked the daisy wheel about an 1/8" more than it was and stoked the charcoal (I use a metal shish-kabob skewer) just before I went to bed so it wouldn't loose temp during the night. On past occasions with overnight cooks, I've had the egg fall to 160's, and I've had it get too hot, and I've been lucky and had it stay stable through the night.
Last night, I was holding 200 up until I went to bed and when I got up at 5:20 this morning (after time change), the dome thermo said 275 and the drip pan was black and smoldering. Darn it!! I pulled the butts off and checked the internal temp - they were at 205, so I wrapped in foil and put them in a cooler with towels. I was figuring 18-20 hours at the 200-220 range and instead wound up with them ready in 12 hours. I just pulled one of them and it tastes just fine - the wife gave me the presidential approval to serve it to our friends.
How do you guys reheat your pulled pork?
Would you mix some BBQ sauce in before reheating? (I'm not much of a fan of the vinegar sauce).[p]Thanks again to all of you who posted the pictures for the Atlanta Eggfest - I had a blast there.