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Old 01-06-2006, 10:27 AM   #1
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Freddie...if you were looking to get pulled pork you'll need to take it to 190* internal vs. 165. Everything else sounded fine...perhaps a smoker is in order vs. the kettle?
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Old 01-06-2006, 11:11 AM   #2
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Freddie,
Like Greg stated, if you were looking to get "pulled" pork it will take considerably more time than it will for sliced pork. Figure approximately 2 hrs per lb cooking with a pit temp of approximately 235*-250*. Pull the shoulder off the pit at around 190* or when the bone moves easily. Double wrap in HD AF and let rest for at least an hour, more is sometimes better. Good luck, hope you enjoyed the WolfeRub!
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Old 01-06-2006, 11:15 AM   #3
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The only thing that I would add is to foil at 165 and bring the internal up to 205*. Boston Butts work better for me. I find that shoulder is a little tougher. IMHO.
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Old 01-06-2006, 11:19 AM   #4
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Quote:
Originally Posted by Bill The Grill Guy
The only thing that I would add is to foil at 165 and bring the internal up to 205*. Boston Butts work better for me. I find that shoulder is a little tougher. IMHO.
:faint: :ack: :faint: :ack: :faint: :ack: :faint: :ack: :faint: :ack:
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Old 01-06-2006, 11:27 AM   #5
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and realize your cook time could double...in the kettle, you may have add more fuel.
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Old 01-06-2006, 12:22 PM   #6
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[quote=Larry Wolfe]
Quote:
Originally Posted by "Bill The Grill Guy":3bqpwmst
The only thing that I would add is to foil at 165 and bring the internal up to 205*. Boston Butts work better for me. I find that shoulder is a little tougher. IMHO.
:faint: :ack: :faint: :ack: :faint: :ack: :faint: :ack: :faint: :ack:[/quote:3bqpwmst]

Yeah Larry, I hear what you are sayin... I know... I've tried to tell him... there are some people you just can't get to listen. Kinda like women :lmao:
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Old 01-06-2006, 12:53 PM   #7
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[quote=Gary in VA][quote="Larry Wolfe":3n1yfyfz]
Quote:
Originally Posted by "Bill The Grill Guy":3n1yfyfz
The only thing that I would add is to foil at 165 and bring the internal up to 205*. Boston Butts work better for me. I find that shoulder is a little tougher. IMHO.
:faint: :ack: :faint: :ack: :faint: :ack: :faint: :ack: :faint: :ack:[/quote:3n1yfyfz]

Yeah Larry, I hear what you are sayin... I know... I've tried to tell him... there are some people you just can't get to listen. Kinda like women :lmao:[/quote:3n1yfyfz]

No kidding Gary! I'm really disappointed with Bill.......... 8-[
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Old 01-06-2006, 01:47 PM   #8
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Man, now I'm getting it from two of my so called "Friends".

Just remember boys, he who foils thier meat decreases cooking time and increases the moister, and flavor. Why let all those nice juices run down the drip drain?

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Old 01-06-2006, 04:21 PM   #9
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Bill you know we luv's you! But foil on a butt? [-X That's worse than Rempe trying to put a Kettle together!
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Old 01-06-2006, 06:46 PM   #10
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Quote:
Originally Posted by Larry Wolfe
Freddie,
Like Greg stated, if you were looking to get "pulled" pork it will take considerably more time than it will for sliced pork. Figure approximately 2 hrs per lb cooking with a pit temp of approximately 235*-250*. Pull the shoulder off the pit at around 190* or when the bone moves easily. Double wrap in HD AF and let rest for at least an hour, more is sometimes better. Good luck, hope you enjoyed the WolfeRub!
2 HOURS A POUND!!!! I only would cook that 1 -1.25 hr /lb to get to that temp. But I foil too! People who don't foil have way too much time on their hands!
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