Saving pulled pork. BBQ to hot.

[itsnotmyfault]

Looks like you received a bunch of good answers and information here. Welcome to the Amazing Pit from Georgia!

[DemiDon]

Thank you for all those welcomes, and for your understanding. I’ll definitely be looking at the membership upgrade. Also: Hi from Old Blighty! (I’ve developed a great love of US style BBQ).

[JCBBQ]

Where abouts on the Temperate Isle are you from?

[surfdog]

Welcome aboard. Seems you’ve already learned something new. Thats terrific and things will only get better moving forward.

[Maxriptin]

Welcome! You've discovered an amazing community. As you can see from my post count... I'm mostly a reader over a poster. I have learned soooooo much here!

[Spinaker]

We love to hear this. Thank you for your YEARS of support!

[fzxdoc]

Welcome! I'm glad the BBQ portion of your brain woke you up to the idea of putting your pork shoulder back in the smoker to finish up the cook. Sounds like all ended well. Congrats on a good save.

Kathryn

[Spinaker]

Great works folks! This is what this place is all about. What a great outpouring of advice AND support! We've done well.

DemiDon I hope you decide to jump in for the full membership. As you can see, we have a ton a great people here that are willing to help you figure this all out. We all started somewhere, and this community always remembers that. We hope you will stick around for the long haul.

Keep the smoke rollin'!