I accidentally told my husband that we should pull this off of the smoker at 168 degrees then I remembered taking my last one to 203 but too late. He restarted the grill, put it back on and heated the grill to 275 but the pork still only went to 160 after 15 minutes. I think it stalled. We brought it in, wrapped it in foil and put in the oven at 350. It is now back to 170. Is this the best thing to do? We are going to pull it so I dont care if the bark comes off with the foil. Just don't want tough meat.
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Club Member
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- Beautiful Downtown Berwyn
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If time is an issue then keep it wrapped and cook until it hits probe tender around 203.
Once done... You could unwrap it and put it on a hot grate for a bit to firm up crust or just leave it wrapped in foil then wrap with a towel and faux cambro it for a couple of hours.
that is a very forgiving cut of meat so you should be fine.Last edited by Nate; October 8, 2017, 02:58 PM.
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Club Member
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- Northern Illinois
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You’re recovering fine, but I’d drop the oven temp to 300F or slightly lower to prevent burning any sugar in the rub! You’ve captured most of the Smokey goodness off the grill. Keep it wrapped tight and once it’s probe tender let it rest in the oven with the oven either off or on warm for about two hours. It’ll pull nicely and be delicious!
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Club Member
- Nov 2015
- 4688
- The Great State of Jefferson
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24X40 Lone Star Grillz offset smoker
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36" Blackstone griddle (The Black Beauty)
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Thermoworks Smoke and Thermapen.
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I ran the pellet rig out during a butt cook and it cooled to about 155. Wrapped the butt, reloaded pellets and ran it up to 300. It came out fine and on time.
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Club Member
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- Southeast Illinois
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Cookers I have:
Weber S-335 gas grill
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Weber 22†kettle
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How did it turn out? I've done shoulders start to finish at 325 in the oven and it was really good.
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