Hello all, first post here but I've lurked on and off for a while. I got an 008 for Christmas, and I've done ribs, salmon, and chicken in it, but this is the first pork butt. It's almost done, but I'm wondering what is next for pulled pork.
Here's the story so far: 7.75 lb butt, bone in, seasoned with Cookshack Rib Rub and some Grey Poupon for about 6 hours in the fridge before the smoke. 5 oz. Hickory and 225 degrees, put it on at 8:30 last night with a Redi-Check remote probe in. I opened the door about 30 minutes in to re-insert the probe, as it was climbing in temp too fast so I didn't have it inserted all the way into the meat, but other than that, I've just been watching the temp on the remote. Right now I'm at 183 degrees, and it's 1:19PM here in Reno, NV.
My sister and her son are coming over this evening, about 5PM or so - I'm thinking this will be done before then, probably by 3 or so, but I'm not sure. I was planning on dropping the temp to 140, and letting the meat rest in there for 30-60 minutes before bringing it out to pull it. Then pull it, put it in a dish and cover tightly with foil and back in the smokette at 140 until dinner time. Is this the right sequence of events? How long is it safe to keep the meat at 140, and is the smokette good for this?
Thanks in advance for any help any of you can offer. So far, this forum has really saved my butt (pun intended) because I probably would have started this first thing in the morning had I not come here first and read about everyone else's experience.