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pulled pork done early

iCurevegans
iCurevegans Posts: 19
in EggHead Forum
I smoked 35 lb. of pork shoulder last night and some of it is finished early, VERY early.  I guess I had a temp spike in the middle of the night on one of the eggs.  How long can I keep it FTC?  Is it ok as long as the temp doesn't get below a certain level?  I'm not sure what that temp would be but I'm guessing 150* F.
Any help/guidance is appreciated.  We don't eat for another 10 hours.  

"They may look like gentle, fruit-eating monkeys, but I'm pretty convinced one of these things is gonna suddenly land on my head and start humping my earhole with his sharp, furry penis, so I'm little uncomfortable."
-Anthony Bourdain

Zionsville, IN
LBGE, MM
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Comments

  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    10 hrs. is pushing it. 140* is the number you want to try and stay above. You might want to wrap that one in foil and put in the oven @170* until the others are done; then, depending on time, ftc them all. 5-6 hrs. is generally the limit for ftc but, many have gone longer with good results.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
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    Aurora, Ontario, Canada
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  • Durangler
    Durangler Posts: 1,122
    Not sure you can hold it for 10 hours.
    I'd FTC for several hours then pull it, add some liquid & reheat when it time to eat.
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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  • iCurevegans
    iCurevegans Posts: 19
    Durangler said:
    Not sure you can hold it for 10 hours.
    I'd FTC for several hours then pull it, add some liquid & reheat when it time to eat.
    For the liquid . . . simply water?  
    "They may look like gentle, fruit-eating monkeys, but I'm pretty convinced one of these things is gonna suddenly land on my head and start humping my earhole with his sharp, furry penis, so I'm little uncomfortable."
    -Anthony Bourdain

    Zionsville, IN
    LBGE, MM
    · Share on FacebookShare on Twitter
  • Durangler
    Durangler Posts: 1,122
    Well, I use a vinegar base sauce when I pull & serve. But water, apple juice 50-50 should be fine. 
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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  • Durangler
    Durangler Posts: 1,122
    keep the early pork separate from the others giving guests a option.  :)
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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