I usually wrap after 4 hours, you aren't getting any more smoke after that point

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Jun 2, 2020
11:46:56am

Turd Ferguson All-American

I usually wrap after 4 hours, you aren't getting any more smoke after that point

you could actually finish cooking in the over with it wrapped after that 4 hours and get the temp up to 195. Save some pellets. Then hold the meat in the oven at 160-170 like I mentioned before. The longer you hold the more the connective tissue breaks down.

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Turd Ferguson

Previous username: BigPiney
Bio page: Turd Ferguson
Joined: Feb 22, 2002
Last login: May 3, 2024
Total posts: 12,737 (2,451 FO)

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Messages

Author

Time

Cook pulled pork a day early?

MetaLearner

6/1/20 11:01pm

Do it over night. Put it in the oven at 170 when you get up in they morning

6/1/20 11:05pm

If you do it overnight, do you not spray it for the first few hours?

stoils

6/2/20 6:58am

I've been thinking of this. Do you not wrap it then at some point?

MetaLearner

6/2/20 9:40am

I usually wrap after 4 hours, you aren't getting any more smoke after that point

6/2/20 11:46am

If it’s done a couple of hours early you can keep it wrapped and in a cooler....

Bonoman

6/1/20 11:07pm

Is there any advantage to putting it in a cooler vs oven at 170?

MetaLearner

6/2/20 9:40am

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