Dilemma: Pulled Pork for Lunch

gotwood · Nov 16, 2008

Wondering if others have any Ideas.
I've had pork butts take 12-22 hours to get to 195.
So I started a pork butt saturday about 2 or 3 pm.
11 pm and its at about 169 degrees. Been there for a bit, probably
at the plateau.

Wondering if anyone has ever taken out a pork but at some temperature
BEFORE 195, and either kept it warm or refrigerated it and then put it back in smoker to finish??

Just curious.........

Im adding fattie,chicken, abt's, ribs tomorrow.

thillin · Nov 16, 2008

I wouldn't risk the time you have invested in it. Foil and put in a 200* oven if you have to. Then check on it early in the morning.

BBQ Grail · Nov 16, 2008

^^^^^^What he said.

TN_BBQ · Nov 16, 2008

Yes. Done it many times. In fact, I prefer this method to the cook & reheat method.

watertowerbbq · Nov 16, 2008

don't cooler/fridge it and then start all over again. put it in the oven to finish. i actually use the same temp i was using in the smoker (~235º F)

bowhnter · Nov 16, 2008

I have done it too. My son had to take one to a fire dept when he went on the ride along and didn't give me enough notice. We let cool, then refrigerated and he finished it in the oven the next day and said it turned out fine.
It's cooked to a high enough temp now that it won't hurt you.

bigabyte · Nov 16, 2008

Butts always have to reach at least 195 in my opinion. No poke test for those things. However, you can cook them higher if the bone isn't starting to slide loose.

smooookin · Nov 16, 2008

I have done it a couple of times, pulled it in the plateau then finished the next day. Actually it was some of the best.

Dilemma: Pulled Pork for Lunch

gotwood

is one Smokin' Farker

thillin

somebody shut me the fark up.

BBQ Grail

somebody shut me the fark up.

TN_BBQ

is Blowin Smoke!

watertowerbbq

is Blowin Smoke!

bowhnter

Babbling Farker

bigabyte

somebody shut me the fark up.

smooookin

is Blowin Smoke!

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