Overnight lows projected at -15F But I am smoking anyway!

[NDKoze]

Just a quick update.

This morning (7:30) the IT was at 183, I went to work until noon and when I got home found it sitting right at 201. Perfect! So, I turned the smoker down to 140. I plan on taking it out around 4:00 to wrap and put in the cooler with the towels. Should be perfect timing for when the boys start coming over for poker.

Pics to come later.

[DivotMaker]

Can't make the poker game, Gregg!  I bet the pulled pork sammies will be fantastic, though!

[NDKoze]

My butt hit a max IT of 203 before I lowered the temp of the smoker to 140. The IT is now down to 165. Should I be pulling it out of the smoker and getting it into the cooler? I was going to wait until 4:00 and then pull at 6:00. But wondering if I should get it out of the smoker now?

Just wanting to make sure it doesn't go down too far on the internal temp.

[rickne]

Personally, I think you made the right call.  I know Tony has has good success "holding" butts in the box.  I haven't been brave enough to try it.  I wrap them and into the cooler they go. 

I actually wrap them heavily in plastic wrap first, then double wrap in foil.  It sacrifices the bark a little, but boy does it stay hot and juicy.

[DivotMaker]

Gregg, it should be fine holding.  The idea of the hold is to keep the temp above the "safe" 145.  Remember, you're no longer trying to cook it, so don't worry about internal temp.  If it gets close to 145 (I usually don't hold them long enough for that), just bump the temp up to 145 so it will maintain a safe temperature.  I believe you'll be fine.

[NDKoze]

Thanks Tony,

I pulled it at 4:00 and it was still at 162. So I should be good.

I have it wrapped and in the cooler until 6:00.

FYI, I have attached a picture of the infamous Fat Volcano that I mentioned in an earlier post. Smells disgusting. 

[TheSneakyZebra]

I normally pull mine at 203 and double wrap it with heavy duty foil and wrap that in a towel and put in a cooler. I've let it sit for over 4 hours and it was still hot and perfect. Your method sounds fine as well. sounds like a success. what is that "volcano" from? I think I missed the reference.

[DivotMaker]

Good deal, Gregg.  They'll love it, while they're losing money to you.    Good tactic, btw, get them so distracted with incredible Q so they can't think straight!! lol.  The ice volcano sure is pretty, though!  Looks like one of my son's science projects!

[Wik]

Its probably best for me that I didn't make it, my poker skills are a bit lacking and throw in some beer it is downhill fast.  Tend to get too cocky and out of chips early.  If I wasn't busy running kids around last night, I'd probably have stopped by at least for some Q.
Wik

[NDKoze]

It was a good night and the pulled pork was raved by all. I forgot to take pics, but the butt turned out great, plus I ended the night up about $50!

At the end of the night, I was only left with a little Ziploc baggy of meat. It "may" be enough for me to try my Papa Murphy's pulled pork BBQ pizza idea. I'm gonna be out of town all week this coming week, but might be able to try next weekend.

[Walt]

I've eaten a pulled pork pizza @ Soulshine Pizza Factory in Oxford, MS that was fabulous!

[NDKoze]

I have had BBQ Chicken Pizza from Papa Murphy's that is really good. So, I figure why not just order a Cheese pizza with BBQ sauce and put my own pulled pork topping on before baking. Seems like a no brainer to me. I am excited to try it.

[DivotMaker]

We love Papa Murphy's!  I got a cheese pizza once and loaded it up with my homemade Canadian bacon and some extra cheese.  Man, that was good!