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pulled pork question

SeahawksEGGHead
SeahawksEGGHead Posts: 289
in Pork
I've done a grand total of ONE Boston Butt on my egg, and it was a while ago, so I can't remember what I did.  My question is to foil or not?  I don't think I foiled my last one, and it turned out very well, but I can't remember.  I have a 3 lb bone in shoulder ready for Sunday, and I'd like some input to foil or not.
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Comments

  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
    I prefer to not foil unless it won't be done in time. 2 hours a pound and then I always like it done a little early so then i wrap in foil and put into a cooler until time to eat.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • SeahawksEGGHead
    SeahawksEGGHead Posts: 289
    @brisket_fanatic Thanks.  That sounds familiar.  I'm putting some baby backs on at the same time, so the ribs AND the shoulder should take about 6-7 hours at 250.  I'll probably put them on and let it ride the whole time.
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  • wpendlegg
    wpendlegg Posts: 141
    Most here do not foil.

    Confession: I foiled my last one when it hit 185 to push it through to done. It turned out awesome and was my best one yet. Could also be due to using a Maverick and knowing the exact grid temp too :)

    Don't be afraid to find what works and makes the best tasting food for you!
    Lubbock, TX
    Large BGE
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738

    Wait, a 3lb?  The bone must weigh more than the meat!
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • SeahawksEGGHead
    SeahawksEGGHead Posts: 289
    yeah, it's a tiny one.  I picked it up for the wife and I, but we're having company this weekend, so why not.  I'm curious to see how it comes out.
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