Timing Question on Boston Butt


 
Les, Some last things. It's very important to limit the amount of time the pork is exposed to the air. It drys out very fast. That's why the quick cooling in ice water. This also applies to reheating. Keep it sealed/covered tight when reheating, being care to just warm through, not warm till piping hot. Hope all goes well for you.
 
Just finished pulling (and tasting) and it is probably my best yet. Think maybe the high heat cut down on the grease a bit, not dry, but just right. Had to pull it and put in the oven at 3:30 when the heavens opened, where I brought the pork from 189 to 195. With the homemade rolls, tomorrow night should be quite a feast. Thanks again for everyones help.

Les
 
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