Pulled Pork In Paradise!

[Dewesq55]

Well, not the Bahamas, but a beautiful August Monday on Chincoteague Island, Virginia. That's paradise to us.
Apropos of this thread, I plan to cook to temp without wrapping, but then to wrap in foil and faux 'bro them for a couple of hours before serving. I (hopefully) have left plenty of time for that.

I took a 5 lb butt and separated it where the 2 muscles came together. I got 2 almost identical wedge shaped ~2.5 lb pieces. I tied the boneless section to give it a more uniform shape and put my mav probe in that one. They have been in for about 3 hours and have already hit 167ºF. Cooking in the gas cabinet.

[fuzzydaddy]

Hey, it's your paradise so that's what counts! Nice looking after separating. I'm looking forward to photos later today!

[Thunder77]

Chincoteague is an awesome place! I loved vacationing there, and biking to the beach at Assateague.

[Dewesq55]

Obviously I agree, Thunder77 . I have had a second home here since 2000.

[RonB]

Good looking HOPs to me.

[Dewesq55]

Thanks. At 194ºF IT right now - cooking faster than I wanted, really. I like PB at around 198º better than 203º.

[Henrik]

I have no idea about Chincoteague, but the pork butts sure look right!

[Dewesq55]

Ha! Thanks Henrik !

[Dewesq55]

So they were done (198°F) in only about 7 hours. I was figuring at least 9. They have been in my faux cambro fora bout 3.5 hours and are stil aboe 160°F. I will take them out and pull th in the kitchenaid in another hour. Meathead's sweet tangy slaw is in the fridge chilling. I cheated and bought a bag of Cole slaw mix to which I added some red onion. Making my latin-ste yellow rice, too. Dinner time at my friend's store is 8:30.