gettin nervous

g-o

Part way thru my first pulled pork attempt. Put it on about 8:15 this morning, temp hanging around 150. Dome temp 250 now. Better go get a cold one & try to relax.
Gord

RhumAndJerk

g-o,
Waiting is the hardest part.
What is the meat temperature at and what time do plan on eating?[p]Have a beer and Relax,
RhumAndJerk

Bama Fire

g-o,
When you said grab "One" -- a case? Great pulled pork can take time. As you'll soon discover, each butt seems to have a mind of its own. some seem to cook much more quickly than others.[p]Good luck & keep us posted on your results![p]B~F

Nature Boy

g-o,
The stubborn butts I did last week took forever. Wrapped in foil at 165 and kicked up temp to 300. It was finished in less than 2 hours from that point, and nobody knew the difference. I always prefer to wait it out without the foil, but sometimes that thing called DINNERTIME gets in the way.[p]If you want to eat tonight, you might start working your way up to 275 now. And realize you always have the foil weapon to push it along.[p]Cheers!
NB

sprinter

g-o,[p]Is it done yet? Is it done yet? Is it done yet?[p]hehehe[p]Troy

WallyQ

g-o,[p]You'll find that the learning curve is pretty quick. Hang in there, the Egg can do wonders. [p]