Twice cooked pulled pork

MatDrums

Here is the first post I made on the subject:

Hi! I've cooked a pork shoulder yesterday evening, but my timing was really off. At midnight, my fire was dying and had to go to bed. The meat temp was at 155. decided to take the meat off the Egg, wait 30 minutes, foil it, put it in the frige and was planning to continue the cook this afternoon.

I know it will not come out as good as it should be, that is not my question. My question is, is it safe to continue cooking a half cooked piece of meat, half a day later?

As you can imagine, I'm still experimenting with all this!


...continued:

The next day, I put it back in the egg at 350, with a water drip pan, foiled for the first hour. The weather is a bit below 0 degress Celcuis here in Quebec these days and, being the first time I cook in winter, I found out that my lump consumption was affected. So, after 3 hours, when the meat was at around 175, I had to put it in the oven because I had run out of lump. So I finished the piece in the over, at 350, until the meat got at 200, which took about one and a half hour.

The result was excellent meat, with a good bark. It could have been a bit juicier, but it was fine. I used Jack Daniels wood chips and the taste was present, but not overwhelming. In a warm bun, with the right sauces, it was excellent!

Pics:

Hoss

Nice SAVE!!!

fishlessman

nice save still dont know why your burning thru lump so fast, 30 c isnt all that cold for an egg cook. only a few things i know that do this. therm needs to be checked in boiling water, your not filling lump half way up into the fire ring, or somehow your restricting heat flow at the platesetter (i had a 16 inch pizza stone that would do this, would have a huge fire under the stone eating lump but the stone was reflecting the heat down, dome temps would stay cool).you should be able to do this cook 20 plus below celsius without a hitch

civil eggineer

I cook a lot in sub-zero weather and really don't notice burning more lump. Furthermore, I have a medium egg and can cook 16 hours without a problem at 250 dome. I do fill my medium to the top of the fire ring for long cooks. Fill that mother up!

srq2625

Nice save!

A suggestion - Loose the water dish.

It's not doing your meat any good. The BGE is more the capable of producing excellently moist meat without it.

Second point is that attempting to maintain internal egg temperature of 350°F (177°C) with a water pan is a loosing battle. Depending on current barimetric pressure and one's altitude, water boils at approximatly 212°F (100°C). That water boiling off will consume a huge amount of energy. This may be the reason why you were so quickly running out of lump. I've started 15 hour cooks with a full load of lump and, at the end of that time, had enough left over to do it all over again (I know this as I've checked the weight of lump consumed and compared it with what I started with).

But, this is all just a thought from someone who hasn't been doing this for very long so YMMV.

MatDrums

Those are good points. I did some low and slows this summer and my lump consumption was really low. But, I started with water drip pans since a couple of weeks and it is about when my lump consumption went up.

Now, I'll have to try a pork shoulder without a water drip pan!

thirdeye

Well, half cooked would have been 100° internal, and that might have not been a good idea for a two-part cook. However, you were 155°, which is technically cooked for pork, not for pulling quality, but cooked none the less.

I'm sure it would have been better had you not had to chill it down then do a second cook on it, but you ran out of time..... or did you? At midnight you could have put it in a low temp oven and continued the cook. Pulled pork at sunrise is good.