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When to pull pork

Aron
Aron Posts: 170
edited November -1 in EggHead Forum
I've got an overnight pork shoulder going right now--started at 8:30pm, it's 7 pounds, so I'm expecting to finish around 10:30 am based on the 2 hour per pound calculation (grill temp is 225). I've never done one before so my question is whether to pull the meat immediately after taking it out at internal temp of 200, or to take off the egg at 200 and wrap in foil and let it sit for 2 hours before pulling. I thought I've read to let it sit for a while in foil before pulling, but that may have been just in order to time it for a certain meal of the day. Thanks--keep your fingers crossed for me.

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