Hi,
Newb here.
Smoked a pork butt yesterday on my WSM. Finished it wrapped in butcher paper in the oven as thunderstorms rolled through last night.
At 10PM the internal temp hit 203 so I dropped the oven to 170 degrees. This morning the butt internal temp is 163 rock steady.
We're going to eat it tonight for dinner - should I shred now to let the sauce/spices get absorbed? Or continue to hold until dinner?
Many thanks
Newb here.
Smoked a pork butt yesterday on my WSM. Finished it wrapped in butcher paper in the oven as thunderstorms rolled through last night.
At 10PM the internal temp hit 203 so I dropped the oven to 170 degrees. This morning the butt internal temp is 163 rock steady.
We're going to eat it tonight for dinner - should I shred now to let the sauce/spices get absorbed? Or continue to hold until dinner?
Many thanks