Pulled Pork

Former Member

I was wondering if someone could tell me after smoking a picnic shoulder for 15hrs. Can you let the roast in the smoker and turn down the temp as low as it will go. Would this keep the roast ok , or would it mess it up. Currently I have a picnic roast in going for a total of 14 hrs as i write this memo. My Over temp is about 223. and my internal temp of the meat is at 199. when it reaches 200 internal i'm goin to pull it. Just wanted to know if roast can stay in oven any lenght of time after it's done.

Thanks for your help
Eke

2/10/045:24 PM

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Former Member

if you keep the shoulder in the smoker to hold, it will eventually dry out unless you foil it up tightly. then you can hold it in a cooler, or in an oven or smoker for hours. just keep the smoker down around 150. the meat needs to stay over 140 to be safe.

2/10/046:07 PM

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Former Member

The real question is how long do you need to hold it?

WB is right, it will dry out if it stays in there too long. If you have to hold it more than an hour or two, just double wrap it in foil, but the heat will still have a drying effect.

The double-foil-wrap-through-it-in-an-ice-chest method works well. It will actually keep for many hours that way.

2/11/046:39 AM

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Former Member

What I have done in the past if I am having people over say Saturday afternoon, I put my butt in Friday night, take it out Saturday morning, shread the meat, and place it in a crock pot on low with a small amount of water and apple juice in the bottom. Meat stays moist all day long...

2/11/0412:03 PM

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