Pork has kicked my butt...

moda253 said:

Interesting. I did two butts on saturday-sunday and my cook was just short of 20 hours at 16 pounds of pork. Does that seem "long" to you guys? It didn't seem long to me but then maybe my temps dropped a bit at one point.

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tmkshew said:

I've tried Pulled Pork twice.
Failed both times.

I am really curious if there is a set internal temperature when you guys suggest that I remove the butt from the smoker and put into a dry cooler?
Or if a dry cooler is even necessary. I am in dire need of some help.
I've got it on the smoker now and I was considering just leaving it on until it hits 200 degrees internally and then letting it rest for about 45 minutes then begin to pull.
Is this a good idea.
I'd love any ideas and/or suggestions.

Thanks in advance. I will be sure to post the results.

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tmkshew said:

Third time is a charm!

I put the damn thing on at 2pm. Learned my lesson. I set an alarm for 2am.
Internal temp was at 193... close enough.

I pulled it and it looked/tasted great!

Thank you guys so much for your suggestions.

Keep Grilling!

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