Pulled Pork Panic!

Wanabe · February 2010

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?

Desert Oasis Woman · February 2010

300-325 ok,
what temp are you running?

Humphrey Chimpden Earwicker · February 2010

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?

Weekend Warrior · February 2010

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.

Mark

vidalia1 · February 2010

Foil it and bump it to 350-375...it will be done in less than 2 hours...

then wrap it in towels & let rest for an hour, pull, eat & enjoy.

Bonehead · February 2010

I had a similar situation on Sunday. Like Kim said, wrap it in foil and raise the temp to about 350.

Wanabe · February 2010

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

AZRP · February 2010

Danny, are you coming to the fest tomorrow? -RP

Wanabe · February 2010

Where is it?

I'm at 186 now, what is the minimun temp to take off egg?

civil eggineer · February 2010

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.

Wanabe · February 2010

Is 190 OK?

Desert Oasis Woman · February 2010

yes!

Doug in Eggmonton · February 2010

Yep, if it doesn't pull it will slice and fall apart into tender incredible chunks.

Doug

2Fategghead · February 2010

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

2Fategghead · February 2010

If you want to chop them up with a meat cleaver I sometimes do that and add a little rub as well.

Pulled Pork Panic!

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