Pulled Pork is at 165 degrees right now
- Thread starter Rob
- Start date
K Kruger
TVWBB 1-Star Olympian
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">and stick at a certain temp for an hour </div></BLOCKQUOTE>
Or two, three or even four hours. In your case, Rob, if you don't see a rise out of the plateau within two hours bump your temp to ~275. You'll want the pork done a couple hours ahead of serving time, one at minimum.
Or two, three or even four hours. In your case, Rob, if you don't see a rise out of the plateau within two hours bump your temp to ~275. You'll want the pork done a couple hours ahead of serving time, one at minimum.
Where are you at now - at those temps I think you should be close to 190 internal now? Have you checked with a probe or fork to see if it's done?
Let us know - I'll be around for awhile. You can also give me a call if you need to.
You should be off the plateau (hopefully) by now.
Hold those temps, your fine - we'll have to figure out if you have to push them once you get back on status.
Edit - 6/12 Looks like things worked out - removing my TN
Let us know - I'll be around for awhile. You can also give me a call if you need to.
You should be off the plateau (hopefully) by now.
Hold those temps, your fine - we'll have to figure out if you have to push them once you get back on status.
Edit - 6/12 Looks like things worked out - removing my TN