Fresh pork / brined /cooking

RGBHV

On Sunday/Monday I did my first overnight cook with some fresh pork - 14.5 hrs later, 2 hours of rest and I pulled it. Very nice!

Last night, I brined the second section of the fresh pork and I'm cooking it now. (since 1830 hrs actually)
I was hoping it would be done before I went to bed. It's currently at 150 internal and it's 2330 hrs.

Can I take it off the grill, wrap it in foil, towels, etc. - I assume that it will continue to cook, but will it cook enough?

Or do I have to baby sit it for another couple hours?

Michael

Panhandle Smoker

What temp are you cooking at?

RGBHV

350 - I'm not trying to get it to temp to pull it, just have a nice ham. I was thinking about a target temp 160-170?

Michael

Little Chef

If it were me, I would pull it, put it in a pan, cover it, and put it in a 200-225* oven. It will be pullable and super tender. But, if you really don't want it tender/pullable, than stay up a couple more hours....but make sure you refrigerate it (uncovered)before going to bed.
Or...have you done an overnight cook yet?? :huh:

RGBHV

I just did an overnight cook Sun/Monday (my first).

Basically on Saturday, I got this large piece of fresh meat - the label said ham. I asked them to cut it in two. I was going to do egrets maple bourbon ham, but didn't realize this needed to be a cooked ham and I had fresh. It's my understanding now that it's a ham when it's cooked, smoked, etc. Before that, it's still a piece of pork. (feel free to clarify)

I cooked the first half overnight and pulled it - it was great. I brined the second half and (after 24 hrs of brine) I figured I better cook this rather than let it sit another 12-24hrs in brine.

Anyway, I'm at 155 internal now - I just want to slice it, reheat it for dinner tomorrow and eat it.

The question is, do I have to let it get to 170 on the grill or can I take it off, wrap it in foil, etc.
I'm sure the temp will continue to rise, but by how much OR do I baby sit it for a little longer?

Michael

Little Chef

Michael...The problem is, this cut is an inherantly fatty piece of pig. The fat and connective tissues don't really start to break down until 180*. Why not just dial the egg down, and allow it to go overnight? Please do not expect this to taste like "ham"....ham is created by a long curing process. The brine you used will impart some nice flavor and moisture to your pork though.

Panhandle Smoker

I am with LC, I would stay up a little longer but then again I thrive on sleep depravation. Not really but I do it all the time. If I were wanting to go to bed I might even ramp up the temp a little just to help it along since you are not wanting to pull it. :ermm:

RGBHV

Usually my schedule is flexible enough to log in remotely, but I have to go into the office tomorow.

I think I'll bring it down to (2-250 ish) and let it cook through the night. That way, I can check it a few times throughout the night to make sure the temp stabilizes, but I should be able to take the pork off when I get up at 0630.

Thanks for the advice.


Michael

PS - sleep deprivation on a Friday or Saturday is o.k., but I try not to do it during the week.

Panhandle Smoker

Sounds like a plan, Michelle knows what she is talking about. You will be fine.

RGBHV

I knew it was the right thing to do and I appreciate your advice, but I was hoping for an easy way out.
(ie: pull, wrap, sleep)

Michael