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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