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Pulled pork done too early & still on Egg... what to do...

DeltaNu1142
DeltaNu1142 Posts: 266
in EggHead Forum
I put an 8-lb butt on yesterday afternoon with a plan to pull it around 1pm, FTC, and then bring it to a party an hour away. I discovered early in the cook that IT was climbing fast, so I dropped the temp last night to 215. Pit temp has been holding steady. IT is currently 193, and it looks fantastic... but I've still got four hours to go. I doused it with mop last night and again this morning to keep it from drying out. I've seen some say you can pull the butt as high as 200-210, but I always pull it at 195.

So... what's the consensus? Leave it in the Egg as is? Try to drop temp again? Pull it now, shred it and bring it cold?

Thanks Eggers... and Happy Easter!
LBGE | CyberQ | Adjustable Rig | SmokeWare Cap | Kick Ash Basket | Table Build | Tampa, FL
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Comments

  • lousubcap
    lousubcap Posts: 37,173
    Go til the bone pulls clean-regardless of temp (likely around the low 200's).  Then let it sit on a cooling rack for around 15-20 mins (stop carry-over cooking).  Then FTC and take to party.  Remove form cooler, open and pull.  That would be my approach.  FWIW-
    BTW-you can easily FTC for 4 hours with little to no effort and with pre-warming the cooler with hot water and dryer warming the towels can get you upwards of 8 hours in an elcheapo cooler.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • DeltaNu1142
    DeltaNu1142 Posts: 266
    Thanks @lousubcap . I thought I read the upper limit for FTC was around 2 hours. I'll test the bone in the next hour or so. It sounds like I could be in the clear here.
    LBGE | CyberQ | Adjustable Rig | SmokeWare Cap | Kick Ash Basket | Table Build | Tampa, FL
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I agree- butts are forgiving but there is no reason to overcook it.  When it is done pull it off and FTC.  4 hours FTC is no problem.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    I completely agree. Get a cooler that you can fill up. You want one that is as close to the size butt as possible and you will be amazed at how hot it is when you unwrap it in 4-5 hours. Like still burn your fingers and steam up your glasses hot.
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    Thatgrimguy said:
    I completely agree. Get a cooler that you can fill up. You want one that is as close to the size butt as possible and you will be amazed at how hot it is when you unwrap it in 4-5 hours. Like still burn your fingers and steam up your glasses hot.
    And no need for towels. Just foil and cooler.  A small six-pack sized cooler is perfect
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  • DeltaNu1142
    DeltaNu1142 Posts: 266
    edited March 2016
    The last time I FTC'd a Boston butt, it was in the cooler for 2 hours and piping hot when I removed it... that's without preheating the cooler. I just filled the cooler with 180-degree water & the butt IT is at 197, still on the Egg.

    I think this one will be just fine. Thanks everybody.
    LBGE | CyberQ | Adjustable Rig | SmokeWare Cap | Kick Ash Basket | Table Build | Tampa, FL
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