Pulled Pork for tomorrow!

Banker John

Earlier today, I found out that we are going to a neighbors at dinner time for a group gathering. I heard that there was no formal meal planned so I asked if it would be OK to do a pulled pork. You know, something simple from the egg. Of course, there were no objections.[p]I did not have time to purchase ahead of time and rub & rest the 2 butts. Oh well, I have yet to screw one of these up. I just rubbed with a home made rub I had in the cabinet (don't ask what it is, I did not write down the ingredients) plus some extra garlic powder.[p]The butts went on at 8:45 at 230 dome. The temp dropped to 190 and I adjusted the bottom vent a little larger to try & bump up the temp slightly.[p]I'll check again about 11:00 and if stable, I'm off to bed for the night. I'll wake in the morning and hope that my fire did not go out and stick the polder in to begin taking internal readings.[p]I love my egg. - 15.2 pounds of Pork Butt (2 of them) on a medium. Tight fit, but well worth the work![p]Banker John

Banker John

Good morning! Smoke is a risin' along with the sunshine. Today is a chamber of commerce day in beautiful Crystal RIver, FL. Wale up weather is a tasty 69* and very low humidity.[p]Stuck the polder probe in the smaller of the two pork butts and internal was 136*. Lifting the dome did give me an opportunity to sneek a peek. I only wish I could have snuck a taste! The butts are looking mighty fine![p]Banker John

Rumrunner

<p />Banker John,
Only 69°!! This pic was taken at Cedar Key, the big pier, on Thanksgiving morning a few years back and the temp was a blustery 36° while the sun was coming up. Not sure what the wind chill was, but it was c-c-c-c-colllld!

singram

Banker John,[p]I did my first pork butt yesterday. It was only 3 1/2 lbs. so I thought I could put it on in the morning and have it for dinner. I put it on at about 9:45 a.m. at 240* dome temp. At 6:00 p.m. the meat temp had been sitting at 161* for about 45 minutes. I bumped the dome temp up to about 300* to try to get it finished.... Dinner was served at 9:30 p.m. (meat temp was 197*, I said that's close enough). Man was that some good pork. Sorry, no pics this time, was too anxious to eat [p]Steve

Banker John

Sometimes, success is not so easy. I have a medium and thought filling with lump to the top of the fire ring should give ample & sufficient fuel. Of course, I have never done 2 - 8 pound butts at once.[p]I left for church this morning and everything was fine. Dome at 240 and internal at 151. Come back from church and still, all is well. Dome at 245 and internal at 163. Had to go to a friends house and peeked quickly to make sure there was enough lump to last another 6 hours. I peeked and saw lump that was unburnt and figured I'd be OK. I wnet to my friends house and returned 3 hours later. [p]I return to the "OH CRAP" feeling of dome at 185 and internal at 151. I immediately wrapped the pork in foil and refilled & relit the lump. Then placed the pork covered back on until the dome came back up. During this period, the internal dropped to 147.[p]Now, 1.5 hours after having the "OH CRAP" experience, we are back at 300 dome and 167 internal.[p]Am I OK with this pork or have I ruined it? please help.

BobinFla

Banker John,[p]You'll be (and the pork, also) fine.
Many people would have put the foiled pork in the oven,and had very good results.
At least you put it back in the Egg.[p]
BOBinFla

JSlot

You are fine, John. Keep right on a cookin'.

Banker John

I did finish the pulled on the egg. Thanks Bob and Jim for the reassurance that all would be well. It was, indeed, well! We were planning on being at a neighbors house at 6:00 for a gathering of 20 or so friends. I had originally planned on the butts being completed at about 4 and foiling them until time to eat. The "OH CRAP" delayed the completion time. Fortunately, the butts clipped 199 at 5:59. By the time I removed the butts and took them next door, it was 6:10 and I was fashionably late - with goodies.[p]The gathering was supposed to be a light snack. I show up with 2 - 7.5# butts that were cooked 21-1/2 hours. Everyine was impressed with my idea of a light snack. We are to meet again as a group on Dec 7th and I have been asked to do a "light snack" again... I'm thinking a 1/2 beef tenderloin!?![p]Now for a shower to wash off the fun smell :([p]Banker John