At 160F now on this pork butt. Serving tomorrow wrap or no wrap??
At 160F now on this pork butt. Serving tomorrow wrap or no wrap??
by 710MISFIT
3 Comments
ColHannibal
I think the question is how much work do you want to do? You got a ways to go to 206/207 and if you can sit there and watch it and spray it down for another few hours then more bark the better imo.
But if you want to forget about it, wrap it, and throw some more seasoning and a stick of butter into the wrap. it should be done pretty quickly then you can just let it chill out and rest in the wrap.
PigLebowski
At 175 you are only half way… You are in the stall. It will take time to keep rising as the fat is cooling the Meat while rendering … Take to 195 internal.. Cover.. Let rest…it will keep cookin to over 200 resting.. Pull and serve…
MooseKnuckleds
I find pulled pork is best shredded, rested, then reheated. All the seasoning and liquified fat has time to marinade throughout
3 Comments
I think the question is how much work do you want to do? You got a ways to go to 206/207 and if you can sit there and watch it and spray it down for another few hours then more bark the better imo.
But if you want to forget about it, wrap it, and throw some more seasoning and a stick of butter into the wrap. it should be done pretty quickly then you can just let it chill out and rest in the wrap.
At 175 you are only half way… You are in the stall. It will take time to keep rising as the fat is cooling the Meat while rendering … Take to 195 internal.. Cover.. Let rest…it will keep cookin to over 200 resting.. Pull and serve…
I find pulled pork is best shredded, rested, then reheated. All the seasoning and liquified fat has time to marinade throughout