pulling pork after several hours?

[Guest]

Hello,

I just took off my first Mr. Brown at 11:45 AM. I cooked to an internal temp of 200F and then immediately double foiled and put into cooler with blankets. The current temp is reading 198F after 15 minutes and holding steady.

I have some people coming over later tonite and it would be fun to have them join in or watch me pull this puppy apart. How low can I let the internal temp drop before the meat loses some of its "pull-apart" ability? Or is the amount of time that the meat sits a deciding factor?

Thanks,
Troy

 

[Guest]

A couple weekends ago I smoked a shoulder but didn't have time to pull it that evening. I put it in the fridge and pulled it in the morning. It wasn't as easy to pull as when they're hot, but it was pullable. This tells me that as long as you keep it in the safe region (about 140) in your cooler it should pull just fine.