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First ever attempt at pulled pork.
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<blockquote data-quote="guywhofishes" data-source="post: 46186" data-attributes="member: 337"><p>Those cook times seem short. In my dual element Bradley at 220F (measured just under the butt) my two butts take at least 14 hours (overnight). Then again I don't wrap in foil so the stall alone (140-150ish) seems to take a good 4-5 hours sometimes.</p><p></p><p>All I do is a Memphis rub along with a mustard/molasses slather the day before they go in. Cook to IT of 190F then foil/towel/cooler until serving. If not eating both after a few hours I vac bag the extra one whole - still in the foil. To serve later I use the sous vide to get them back to 185F or so prior to serving. </p><p></p><p>I sometimes think they are better having been frozen whole and rewarmed (but NOT cooked past 190 when re-heating). But it's maybe just in my head.</p></blockquote><p></p>
[QUOTE="guywhofishes, post: 46186, member: 337"] Those cook times seem short. In my dual element Bradley at 220F (measured just under the butt) my two butts take at least 14 hours (overnight). Then again I don't wrap in foil so the stall alone (140-150ish) seems to take a good 4-5 hours sometimes. All I do is a Memphis rub along with a mustard/molasses slather the day before they go in. Cook to IT of 190F then foil/towel/cooler until serving. If not eating both after a few hours I vac bag the extra one whole - still in the foil. To serve later I use the sous vide to get them back to 185F or so prior to serving. I sometimes think they are better having been frozen whole and rewarmed (but NOT cooked past 190 when re-heating). But it's maybe just in my head. [/QUOTE]
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