On Jan 29, 3:20*pm, "Brick" > wrote:
> On 29-Jan-2010, piedmont > wrote:
>
>
>
>
>
> > On 1/29/2010 8:49 AM, RockPyle wrote:
> > > Folks,
>
> > > SWMBO has informed me that I will be cooking Pulled Pork for our
> > > Superbowl Party. *The original plan was to wake up early and have the
>
> > SNIP(see how easy it is to snip folks - do it!, especially you bottom
> > post whiners!)
>
> > > Any suggestions or discussion would be appreciated.
>
> > > Rock
> > I have an orange, round, igloo drink ice chest, that I used, wrap meat
> > up, lay thick layer of newspaper or towels on bottom then sit meat in
> > then take up remaining space with towels. IT WILL KEEP FOR 24 hours and
> > be safe to eat, in fact it should still be hot to handle. But, I would
> > take off the grill 'as soon as' it reaches 190 or meat will be too
> > mushy. I have done it many times.
>
> > piedmont, The Practical BBQ'r
>
> What Piedmont said. I have done likewise many times. I'm still around and
> none of my guests have died. I have also had occasion to reheat the
> following
> day in which case I employed foil to wrap the meat and retain juices. That
> also worked well. I confess though that the last time I reheated a quantity
> like that was in Auguest of 2007. The possibles included butts, spares and
> beef back ribs. All were more then passable at the table.
>
> --
> Brick (Youth is wasted on young people)- Hide quoted text -
>
> - Show quoted text -

Do you agree that they should be taken out of the cooker at a lower
temp? 190*?