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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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03-05-2007, 12:41 AM
posted to alt.food.barbecue,rec.food.cooking
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North Carolina Pulled Pork
Steve Wertz wrote:
On Tue, 1 May 2007 17:18:41 -0400, Peter A wrote: These electric smokers are pretty good at maintaining the correct temp, around 260-280. Do not open to peek too often! Cook for 8 hours. Remove pork and re-wrap in the foil. Place in a baking pan and in a 300 degree oven for 1-2 hours. Remove from oven and let sit, wrapped, for 1 hour before pulling. You really need to take the temp of the pork butt to know when it's done. You can't rely on time alone. Two pork butts, of the same weight will never take the same amount of time to cook (maybe if they're from the same pig). For pulled pork, the butt needs to get to 190F-195F internally. -sw -- "So long, so long, and thanks for all the fish!" Dave www.davebbq.com 
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