Pulled Pork Rub Question

Unknown

Fidel,

What you said is consistent with exactly what I said, avoiding blasting is better and allowing it to rest is better but if it really screws up your timing, both are relatively minor sins when cooking a butt.

My belief is it's better to commit the above to sins and have dinner on time rather than allowing guest to wait a few hours for the butt to finish.

WessB

you're back to your games...trying to provide uneducated advice to others, the typical mocking bird you have always been......and furthermore trying to defame or undermine a respected member of this family...what exactly do you hope to achieve in this community...all that hype about a butt cook...and as usual NO pictures....it didn't happen if there aint no pics..your only intent is to cause problems

tecciztecatl

Well thanks for the advice and in the end it all worked out great!!! The butt took longer than I expected in the egg. It was my second ever, compared to my staple - a brisket. So my #10 took me 19hrs @ 225 deg F with 300 deg the last hour. I did let her sit for 30 min. I am a strong believer in that ... The resting part that is. The butt was great as everyone loved it. SE Carolina style with the sauce and "slaw". Now I think that I want. Guru fir Christmas, then maybe I can sleep through the night peacefully without getting up every few hours to check my temp.

I just love my egg and those long slow cooks. You guys have a good weekend.

Ps. I take all input and process it accordingly.

WessB

Your closing line said it all...glad to hear it worked out for ya...

Unknown

Glad to hear it worked out. I think resting is less necessary for pulled pork because of the smaller temperature differential between the outer part and center of the meat. I usually let a butt rest to just let the mass of meat cool down to a reasonable temperature before pulling it. 200F is pretty hot! Anyway, certainly doesn't hurt.

WessB

And where did you read that?

Hoss

Fat DOWN!!!Pull at 195 IT.That should solve it!