1st Boston Butt cooking now

Crabapple

I'm in my 11th hour right now. Cooking temp at dome is 240* with an internal temp of 183*. Looking way too GOOD!!! :cheer:

Panhandle Smoker

It wont be long now. Enjoy

Crabapple

Thanks Eddie. I am really looking forward to digging into this. I was going to go to bed but I just can't. Way too close now to screw things up. :woohoo: UPDATE....Dome temp 230*, Internal temp 191*

Panhandle Smoker

Bump your temp to 250 and it will be done in no time. You could actually pull it right now and wrap it in foil and it would be fine. I usually pull between 195 and 200. Even if you don't mess with the temps it will be done within the hour. At 190 it will still pull just fine. DONT GO TO SLEEP YET! you are almost there.

Panhandle Smoker

Wrap it in foil and let it rest after you take it off the Egg and let it rest before you pull the meat or wait until you are ready to serve before you pull it. By waiting to pull it, it will retain more moisture.

Crabapple

Eddie
I'm at 194* and I'm pulling it. Thanks for the advice. It was really enjoyable today when I started this but as the hours went by the nerves started to kick in :woohoo: :woohoo: .
Thanks
Steve

Crabapple

Eddie
When I wrap it do I need to put it in the fridge or just let it sit at room temp? I'm not going to pull it until lunch today.
Steve

Panhandle Smoker

Good deal. Enjoy it. It wont last long. :laugh: Pulled pork is a house favorite here. :laugh: You will be doing another one soon I bet.

Panhandle Smoker

I would let it set at room temp for about an hour before putting it in the fridge to let it cool a bit.

Crabapple

Thanks!!! Here's luck to me :silly: