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Pulled pork: Update from Australia

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Unknown
Unknown
edited November -1 in EggHead Forum
ok..so here she blows at 9 hours cook time, at 235oF egg temp. I still cant get her above 167oF internal temp..what am I doing wrong??

Its currently 5 in the evening here and I have guests coming at 7. I was going to pull her off and rest her regardless at a few minutes to 7 and serve her at 7:30pm.

any ideas on what I could do better between now and seven pm..??

IMG_2004.jpg
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Comments

  • Celtic Wolf
    Celtic Wolf Posts: 9,773
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    Your lookin'.... :angry:

    If you are lookin' you ain't cookin'

    Seriously, 167 is in the plateau. It could quite literally stay there for hours. Bump the temp up to 250-260 dome.

    Leave the lid SHUT!!!... :blink:

    Have a beer, chase your mate round the house, have another beer. STOP looking.. :pinch:

    Be one with your Egg.. Trust your egg.

    For the record. 170 is a good temp for sliced pork. So all is good. :P
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  • Unknown
    Unknown
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    :laugh: :laugh: :laugh:

    (picks herself up off the floor after almost wetting her pants)

    Wolfie..you are a star!!

    I promise not to open but is the opening thing a common disease for new eggers!! ;)


    will post pictures tomorrow after its demolished..but I will take the pics before its eaten ..

    ps: idea for improved design feature - insert viewing window in egg!!

    :cheer:
    alex
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
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    Lookin' is a common disease to all new to Lo 'N' Slo BBQ cookers. It is not localized to Eggheads.

    Here in North Carolina it is a class a felony to be be lookin'..

    First time I opened our pig cooker here on the Wolf Compound before it was ready to flip the hog my father-in-law fired a round at me... or maybe he just wanted an excuse to shot a Damn Yankee.. :(

    For Aussie Translation:

    Yankee: A visitor born North of the Famed Mason-Dixon Line and from a state having fought a battle in the American Civil War (War of Northern Aggression)

    Damn Yankee: further defined as having MOVED south.
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  • Luvs to shoot clay
    Luvs to shoot clay Posts: 774
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    Looks pretty good from here.
    Can't wait to see the demolition pictures.
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
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    Resize pics please. Tryed all 3 views and cant look. I like to look!! Remember, hear in the states sliced pork is more expensive than pulled. Your guest will be happy with eather!
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  • Morro Bay Rich
    Morro Bay Rich Posts: 2,227
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    Your father-in-law **** Cheney?
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  • Luvs to shoot clay
    Luvs to shoot clay Posts: 774
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    Must be the narrow view thing again. I can see them fine using narrow, classic view.
    So much to remember!
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
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    Nope Big Daddy is a much better shot.. That Lawyer would have died :woohoo:
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
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    I tryed from my home laptop and now from work desktop and can't see them in classic.threaded or flat view. don't know how to get to narrow view for sure. Wide view that you click on under home page under forums looks the same as forum does if I just log in w/o going to wideview tab. We need one view only!
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  • Luvs to shoot clay
    Luvs to shoot clay Posts: 774
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    Glad I can finally answer someone's question :cheer:
    You have to click the green bar on the left (forums) then you can select narrow view. I was having the same problem last week. Hope it works.
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  • Luvs to shoot clay
    Luvs to shoot clay Posts: 774
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    Woops!! you have to go to home first.
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
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    Finnaly!! Took me a few to stumble on how to do it. Never clicked on the forum choice link when you click green forum button on home page. Always looked for a nerrow view button there and all I saw was wide view. Like wide much better but will use narrow to view pics that wide will not support. thanks!!!!!!!! Clays the man. You can now die having completed your lifes quest! :laugh:
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  • BobS
    BobS Posts: 2,485
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    Celtic Wolf wrote:
    Your lookin'.... :angry:

    If you are lookin' you ain't cookin'

    Seriously, 167 is in the plateau. It could quite literally stay there for hours. Bump the temp up to 250-260 dome.

    Leave the lid SHUT!!!... :blink:

    Have a beer, chase your mate round the house, have another beer. STOP looking.. :pinch:

    Be one with your Egg.. Trust your egg.

    For the record. 170 is a good temp for sliced pork. So all is good. :P

    CW, if we still had Karma, you would deserve a bunch for that response. Well done.
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  • Luvs to shoot clay
    Luvs to shoot clay Posts: 774
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    You are right! But I ain't ready to die yet. Maybe some day if I keep trying I can help someone else out! I do think a lot of times the questions go right under some of the computer experts.
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