Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Hey all. Is been awhile so a bit of a dumb question, or at least one I should already know the answer to: what's the minimum rest I can give a pork butt after pulling out off the smoker and before making it into pulled pork for dinner? Right now they are at 187° internal and I usually take them to 198°< so I figure I have another hour, give it take before they hit that mark. That would make it 5-5:30 pm here in the Northeast.
I shoot for at the very least one hour and up to six depending on timing. But if you don't have an hour, then it's certainly not the end of the world. Pulled pork is very forgiving as long as it probes tender before you pull it of the smoker.
I was planning to find an hour for the rest. I was just hoping it didn't need to be at least 3. Thanks for the input. I've actually smoked tons of pork butt - going back to the mid-90's. I just got a late start today and don't have anything else planned for dinner tonight.
Last edited by Dewesq55; January 24, 2026, 04:25 PM.
I pull it off at 200. Then I wrap it in foil and hold it in an ice chest for 2-4 hours. A one hour hold is my absolute minimum. If I don’t hold I am always disappointed.
Thanks, Sonny. I really like 198°. Anyway, Barbara's had agreed to wait the one hour for a hold, so we're all good. They should be coming off in admit 5 minutes.
Comment