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Pulled Pork Panic!

WanabeWanabe Posts: 355
edited 6:41PM in EggHead Forum
I’m providing the pulled pork for our flying club lunch event this Friday and Saturday. The pork has been on for almost 16 hours now and it still at 155! I need it done in a couple hours, how high can I raise the temp to hurry the process up?


  • 300-325 ok,
    what temp are you running?
  • couple hours? won't be done.
    foil it and jack temps to 300, maybe 325

    but it needs to go thru the plateau for a few hours. how long has it been at 155? what dome temp?
    is there a chance it went through the plateau last night and the temp is just at 155 because the fire is dying?
  • This might be the very rare occassion when I would endorse foiling. You're not even in the plateau yet. Sounds like you're really in a pinch. Take the temp up to 300 or 325 like Kari said. It's still going to be close. Good luck.

  • vidalia1vidalia1 Posts: 7,092
    Foil it and bump it to will be done in less than 2 hours...

    then wrap it in towels & let rest for an hour, pull, eat & enjoy.
  • BoneheadBonehead Posts: 113
    I had a similar situation on Sunday. Like Kim said, wrap it in foil and raise the temp to about 350.
  • WanabeWanabe Posts: 355
    I started them on at 225 at 5 PM yesterday. I bumped it up to 245 at 5 AM this morning, went to 300 at 7:30. I’m going to foil and set at 375, hope they get done. I’m using GuRu II, tonight’s load will be set higher to start. Thanks
  • AZRPAZRP Posts: 10,116
    Danny, are you coming to the fest tomorrow? -RP
  • WanabeWanabe Posts: 355
    Where is it?

    I'm at 186 now, what is the minimun temp to take off egg?
  • If it doesn't hit pulling temps just slice it and serve it that way. It is still incredible tasting and you won't get any complaints.
  • WanabeWanabe Posts: 355
    Is 190 OK?
  • yes!
  • Yep, if it doesn't pull it will slice and fall apart into tender incredible chunks.

  • 2Fategghead2Fategghead Posts: 9,623
    I have pulled them at 195° and it pulls just fine. Just guessing 190° should do the same. I would try to rest them in foil and towels in a cooler if you can. Tim
  • 2Fategghead2Fategghead Posts: 9,623
    If you want to chop them up with a meat cleaver I sometimes do that and add a little rub as well. ;)
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