POLL: Crank it up, or take it out? (Pulled Pork Question)

waruwaru · October 2006

Hello there,[p]So, I am giving the all-night pulled pork a try for the first time. So far it has been good. Used Elder Wards' rub and sauce B. I put the 5 lb shoulder with t-bone into the egg around 1 am. Inserted my new NexxTech remote thermometer. I had the temp a bit high, maybe around 280 all night (reading from the egg thermometer). Woke up a few times to check on it. Around 11 am this morning, the internal temp finally reached 175-180. 2 hours later, it has slowly climbed to 192. Had a peek, the meat aren't "falling off the bone" yet with some prod. Top layer of skin is pretty liquidified. Should I crank it up and wait until it gets to 200? Or should I take it out before all the juices run out?[p]Thanks,
Waruwaru

SMITTYtheSMOKER · October 2006

Waruwaru,[p]Double wrap in foil with a mixture of apple juice and a sauce of your choice, keep it on the grill until it hits 200 (this will speed it up and add moisture). Pull it off and wrap in cooler for an hour or longer if you need.[p]My 2¢[p]-Smitty

waruwaru · October 2006

<p />SMITTYtheSMOKER,[p]Thanks, Smitty! I cranked up the heat a little after my post, and was able to tough it out. I havn't pulled the meat yet, but the little pieces sure are tasty. Can't wait to get some pp sandwiches soon... Here are some pics.[p]Thanks,
Waruwaru[p]Before the 12 hour journey:
[p]After the cook:

Unknown · October 2006

Waruwaru,
looking good on a Sunday evening.

waruwaru · October 2006

<p />Thanks, Luis![p]Here are some pics of the pp. I just finished pulling everything. The fattier end was really juicy and tender. The rub/skin/crust was excellent. I am going to find and print out the pp enchilada and pp pizza recipes now. [p]Have a good one,
Waruwaru[p][p]

POLL: Crank it up, or take it out? (Pulled Pork Question)

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