Hot and Fast Pulled pork - Page 2

Goyo626 · 04-07-2013, 05:58 PM

I havent peaked yet. Is it best to foil by using a roasting pan then putting foil over the top or should i wrap it completely in foil?

edit: at what temp should i wrap?

landarc · 04-07-2013, 06:02 PM

I wrap when the color looks right. No internal temperature specifically, although many wrap at 165F. I prefer a pan and foil over, but, I hate wasting foil. Others use just foil. Today I did a Dutch oven, largely because...I had no foil at all. YAY! Preparedness!

superlazy · 04-07-2013, 06:08 PM

Quote:

Originally Posted by landarc

I wrap when the color looks right. No internal temperature specifically, although many wrap at 165F. I prefer a pan and foil over, but, I hate wasting foil. Others use just foil. Today I did a Dutch oven, largely because...I had no foil at all. YAY! Preparedness!

Yep check the bark mine is looking good so I just now wrapped in foil with some hard apple cider. I have to say this is a odd cook for me. Glad we are doing it at the same time

landarc · 04-07-2013, 06:20 PM

Mine is done, since I had to use the Dutch Oven, it went faster. I really need to buy some aluminum foil. But, that is a 6 pound butt, on at 11:00 for 2 hours at 250F, at 1 p.m. went 1 hour at 325F, then into Dutch Oven at 2 p.m. at 350F for 2 hours. Done. Pulled real nice, bits and piece ended up braising in pig fat.

Chunked and cooling

Goyo626 · 04-07-2013, 06:39 PM

im at 163 about to wrap once my baste is done simmering. havent even peaked to see the color so i may change once i see the color.

landarc · 04-07-2013, 06:41 PM

I would say you are running short on time, wrap and go. aAdd a little baste and get it going.

superlazy · 04-07-2013, 07:07 PM

Quote:

Originally Posted by Goyo626

im at 163 about to wrap once my baste is done simmering. havent even peaked to see the color so i may change once i see the color.

Just wrap it! I was at 150ish way early for me, foiled and cranked the temp. to 350 I'm at a IT of 180
I'm really interested to see how things go both fronts.
Need to go check looks like my temp fell back to 310

Goyo626 · 04-07-2013, 07:25 PM

Quote:

Originally Posted by superlazy

Just wrap it! I was at 150ish way early for me, foiled and cranked the temp. to 350 I'm at a IT of 180
I'm really interested to see how things go both fronts.
Need to go check looks like my temp fell back to 310

I wrapped it my temp is at 360 IT 176 the bark looked good (sorry no pron my tablet cant do it).

landarc · 04-07-2013, 07:49 PM

Well, I am plum wore out, time for a brisket sandwich, some dill pickles and a beer

04-07-2013, 06:02 PM	#17
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I wrap when the color looks right. No internal temperature specifically, although many wrap at 165F. I prefer a pan and foil over, but, I hate wasting foil. Others use just foil. Today I did a Dutch oven, largely because...I had no foil at all. YAY! Preparedness! __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

04-07-2013, 06:20 PM	#19
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Mine is done, since I had to use the Dutch Oven, it went faster. I really need to buy some aluminum foil. But, that is a 6 pound butt, on at 11:00 for 2 hours at 250F, at 1 p.m. went 1 hour at 325F, then into Dutch Oven at 2 p.m. at 350F for 2 hours. Done. Pulled real nice, bits and piece ended up braising in pig fat. Chunked and cooling __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

04-07-2013, 06:41 PM	#21
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I would say you are running short on time, wrap and go. aAdd a little baste and get it going. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

04-07-2013, 07:49 PM	#24
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Well, I am plum wore out, time for a brisket sandwich, some dill pickles and a beer __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

04-07-2013, 05:58 PM	#16
Goyo626 Full Fledged Farker Join Date: 02-19-13 Location: West Covina CA	I havent peaked yet. Is it best to foil by using a roasting pan then putting foil over the top or should i wrap it completely in foil? edit: at what temp should i wrap?

04-07-2013, 06:39 PM	#20
Goyo626 Full Fledged Farker Join Date: 02-19-13 Location: West Covina CA	im at 163 about to wrap once my baste is done simmering. havent even peaked to see the color so i may change once i see the color.