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