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When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.
Set the temp to 255. Took a cat nap and checked it at 8am. Internal temp was 141 degrees and temp gauge showed a little below 270. I added water/bourbon to the water dish and put some more maple chips in the smoker. Just got done checking it again (its noon here in Michigan - and 10 degrees outside).
We planned to make pulled pork which cooked way too fast. We already made this a few times and it usually took about 17-20 hours. We had the same size of meat and the same cut but this time the meat reached inner temperatures of 204 F within 7 hours. Our steps: - 10 lb boston butt, bone in. - Brining in 3% Brine for 48 hours in the fridge.
The meat does melt in your mouth, but I really want to get some bark. So the last couple of porks I've done, I skipped the foil stage and just left it uncovered on the smoker the whole time. I've tried this the last 2 times with pork and I've also noticed a huge issue of not being able to get the pork temp higher than 165 or 170.
Had a 6 lb on take 15 hours before. Its better to be done well before you plan on eating since it will stay hot wrapped in foil wrapped in old towels inside a cooler for a few hours. The meat would not of got drier if you left it on longer. You need to reach 200-205 so the fat renders down making the meat moist.
I used the ovens in the High Schools home eco room to reheat them in the foil pans. I preheated the ovens to 250 and splashed a little apple juice and vinegar bbq sauce over the meat and covered with foil. Within two hours the meat was at a perfect serving temperature and was moist and just as good or better than right after being pulled.
It's also well insulated, so at your desired temp of let's say 200f, you cut the heat and now you're in the resting stage, right in the crockpot compared to dirtying up a cooler. You can even pull your pork right in there and after it's done, if your crockpot has a warm setting, when you're ready to serve your guests, turn it to warm.
Take one 7 pound Boston Butt, and rinse, pat dry, score the fat cap, apply yellow mustard, and cover with a good rub. Then cover with plastic wrap, and put in fridge. I like to put it in overnight so the meat can absorb the flavor of the rub. Day #2 (Smoking Day) 6:30AM------------Preheat Smoker to 220˚.
If you check out any Southern BBQ joints or even Youtube Videos, Whole Hog is cooked until the whole Deal falls apart, most likely 195* to 205*F. In the Northern States the Whole Hog is basically Pulled or Chopped, Mixed, Finishing Sauce added and Served. In the South some of the different meats are pulled/chopped and mixed but some folks have ...
If you are going to hold for a short time <1hr, I would pull the meat at 190-195 (most like 205, but for me that is over cooked). If you are going to hold >1hr it them becomes a guessing game for the carry over cooking and how much the temps will rise in the meat. I made some for a wedding a few weeks ago that I needed to hold for 4hrs before ...