Grill gurus,
I have done a lot of pork shoulders and know when and at what temp I need to cook it at to have it ready for dinner. However, this time, I need to have to done for my son's HS graduation luncheon, ~1pm. I also have some conflicts the night before (gone from 4 to ~8pm) and morning of (gone 9:30-12noon) when I will be away from my cooker (Rec Tec 680).
My goal it to have it done and holding in my cambro the morning of the luncheon. I have 2 shoulders (boneless from Costco)- 7.1 and 7.4lbs.
Here are my plans...
Any pitfalls or concerns or feedback on this approach?
Thanks a ton!
I have done a lot of pork shoulders and know when and at what temp I need to cook it at to have it ready for dinner. However, this time, I need to have to done for my son's HS graduation luncheon, ~1pm. I also have some conflicts the night before (gone from 4 to ~8pm) and morning of (gone 9:30-12noon) when I will be away from my cooker (Rec Tec 680).
My goal it to have it done and holding in my cambro the morning of the luncheon. I have 2 shoulders (boneless from Costco)- 7.1 and 7.4lbs.
Here are my plans...
- Put on grill ~3:30pm the night before at ~225°
- Wrap at ~9 or 10pm and turn grill down to 200-205° for overnight cook
- Should be done in the morning so take off at ~6am (or longer if it needs to get to 203°) morning of, hold in Cambro at ~160° until ready to pull
- Pull the meat right before we eat at ~12:30pm
- Wrap at ~9 or 10pm and turn grill down to 200-205° for overnight cook
- Should be done in the morning so take off at ~6am (or longer if it needs to get to 203°) morning of, hold in Cambro at ~160° until ready to pull
- Pull the meat right before we eat at ~12:30pm
Any pitfalls or concerns or feedback on this approach?
Thanks a ton!
Comment