Help quick please

[Scrapmanson]

So I was using big poppa recipe for pulled pork and was running the smoker at about 275 and had to leave for 2 hrs and the temp was at like 130 do figured I had plenty of time with the small and all to get back to foil about 165 or so.... Well I got back and it's about 185....should I go ahead and foil with Apple juice n some butter? Or just ride it out? If I ride it out do I then place in foil to rest with some juice n butter in a cooler?

 

[TentHunter]

Foiling is totally optional. I like to foil and catch the juices which I then mix back into the meat.

Apple juice is fine, but I think I'd skip the butter. If you like apple juice you'd also like Apple Cider Vinegar, Brown sugar & beer (in equal proportions). The vinegar is nice because it helps to balance and cut the fat.

You can foil for a good hour or two, then stick a probe in it to see how it feels. If that probe slides all the way in nice and easy with virtually no resistance, then the meat is ready to be pulled.

 

[Scrapmanson]

So I'm thinking maybe just keep it unfoiled til it hits 200 or so.... Then do I need to foil and let it rest? I'm hungry!

 

[Scrapmanson]

Also if I foil to rest doesn't that just soften up the bark which I have crunchy since I didn't foil during the cook?

 

[TentHunter]

You're over thinking it, because you're hungry!

Stop worrying about pulling it at a certain temp. Check it with a probe. If the probe slides in easily it's because the connective tissues have broken down, and that can be anywhere from 185° - 215° or so. The probe method never lies!

If those connective tissues have broken down, then there's nothing left to rest, so if it's done ahead of time resting is fine. Otherwise just go ahead and pull it. You will always loose some juices while pulling. Just mix them back into the pulled pork.

Even if it's not totally done and tender, you can still pull it off. The outside layers will be tender enough to pull, the rest can be chopped or sliced. It's all good.

Now you're making me hungry talking about it!

 

[mcschlotz]

So... after all the concern, I bet it turned out just fine, right?