View Single Post
Old 11-16-2013, 08:33 AM   #5
Take a breath!
Hozman's Avatar
Join Date: 09-07-11
Location: Grain Valley, MO via Big Sky country

A lot of guys have the magic touch to go by feel. I have tried and am never happy with the meat once I pull it so I still go by temp. Pork is forgiving so IMO you can leave it as is until you hit that IT of 200-205* Then I would wrap in foil and pace in a cooler with some towels. She will still be hot in 6 hrs.

I would hold as long as you can then shred it and reheat if needed.
18.5 & 22.5 WSM-Weber one touch. Cyber Q Wi-Fi. Head cook Thick and Thin BBQ
Hozman is offline   Reply With Quote

Thanks from:--->