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TonyTony Posts: 224
edited 2:34PM in EggHead Forum
Have two butts on for 20 hours, now. They are at 181 and 185F. Problem is, I have to leave in about 10 minmutes for about 4 hours![p]I have a guru running the show, but I'm afraid they will "come of age at 190 long before I get back. Prepared to pull into heavy foil, towels and ice chest before I go... but I am worried that won't be "fall off the bone" pulling pork.[p]WWYD?!!![p]Tony


  • spbull472spbull472 Posts: 128
    Tony,[p]Do what you just said and you should be just fine, I had some areas of my butt that were only 180-185 and things turned out just fine. You got past the important stage of the cook.[p]Leave it wrapped up for at least an hour. I've read others doing the same thing and have done the same thing myself,...all turned out well for me.[p]STL Scott
  • Tony,
    the pork is done at 185...pull and let rest for 3 hours

  • stikestike Posts: 15,597
    some pull at 185, some at 205.[p]pull now and wrap and you'll be fine.[p]or set the egg for 200 and let her cruise and take your chances you'll be at 200 internal when you get back[p]hard to screw up

    ed egli avea del cul fatto trombetta -Dante
  • AZRPAZRP Posts: 10,116
    Double wrap them in foil and get them in a cooler, they'll be ready to pull when you get back. -RP

  • HungryManHungryMan Posts: 3,470
    This is a little late. Guru has a ramp mode just for that reason. I never used ramp yet. Has anyone used the ramp mode and let it hold for a few hours?

  • TonyTony Posts: 224
    Well, I had to leave before any of these great replies arrived. in the absence, I opted to go with Stike's second suggestion... lower the egg temp and let it ride. They were already wrapped in foil. Got home a few minutes ago; everything was sitting at 200F. Pulled'em off, cracked the foil and checked them, they are fine. Stike was right - hard to screw up. These made 24 hours... and guess what - about 1/3 to 1/2 of the lump is still there! Amazing thing, this Egg...[p]Thanks, all of you.[p]TD
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