What size is the roast, bone in or boneless, and what are you cooking it in/on?
xgrafcorex said:thanks. one more question..when you say "back in the oven at 150" you mean lower the temp from 225 to 150? or wait for the pork to cool from 170 to 150?
LUCKYDOG said:Did the internal temp get to 190-200? Sounds like you are mastering it... next time you are in your hot sauce place check for Byrons Butt Rub this stuff is good on all BBQ
LUCKYDOG said:You need to get the internal temp higher at the least 190
I'll dig out what I use for a rub and give it to ya pretty simple and you can use it as is or kick it up a notch -- I dont usually make the rub firey I save that for the vinegar sauce at the end ---
Hot Canuck said:Really? I thought 170 was the goal. After it hits 190, and you wrap it in foil, do you have to keep it warm, or just let it rest for an hour?
LUCKYDOG said:Once wrapped in foil you really shouldnt need to go so low I would stay the around 225 wrapped with some mop or liquid i.e. Apple juice, Root beer, Cola , your BBQ Sauce whatever as long as it braises the rest of the way ( I shoot for 190 for meat temp and carry over will run it to 195-200) with a liquid you should be okay and let it cool -- seal tightly so no juices escape -- you can reuse the juices on top after to keep moist -- sounds like you guys are busy eating a lot of pork
LUCKYDOG said:That should be plenty you dont want to boil it so much but steam -- enough liquid so it wont burn -- the pork will also melt off some more too.. take that liquid and pour some back over once you shred it to keep it nice and moist --
some coleslaw a cheap hamburg roll and favorite sauce -- yum