If this belongs in que talk, please move.
I have a couple of questions concerning the timing of cooking my pork at comps. I have been putting my butts (right at 8 lbs on avg) on 13 hours before turn in. I have been pulling foiling the meat when it hits 160 and cooler it when it hits 195. I typically end up pulling it of the cooker 3-4 hours before turn-in. I have thought about starting a little later but have had one stay on the cooker until 45 minutes before turn in, had very little time to rest before pulling. I have had a problem with the meat ending up over done and have been wondering about a few things.
1- DO most of you go by temp or feel to determine when the meat is done? I have started going by feel alone when cooking at home but not to very reliable results yet.
2-If you do go by temp, what temp do you cooler at? and, does approximate time in cooler before pulling effect this temp?
3- how long do most of you give pork to cook at a comp? Cooking at 230, i have been giving myself an hour 40 minutes per pound. I hate having all the extra time after cooking, just don't want to have one not done in time for turn-in.
Any help would be greatly appreciated. I am very happy with the taste and appearance of my pork and have scored well in those areas, but have not had luck in the tenderness/texture department.
I have a couple of questions concerning the timing of cooking my pork at comps. I have been putting my butts (right at 8 lbs on avg) on 13 hours before turn in. I have been pulling foiling the meat when it hits 160 and cooler it when it hits 195. I typically end up pulling it of the cooker 3-4 hours before turn-in. I have thought about starting a little later but have had one stay on the cooker until 45 minutes before turn in, had very little time to rest before pulling. I have had a problem with the meat ending up over done and have been wondering about a few things.
1- DO most of you go by temp or feel to determine when the meat is done? I have started going by feel alone when cooking at home but not to very reliable results yet.
2-If you do go by temp, what temp do you cooler at? and, does approximate time in cooler before pulling effect this temp?
3- how long do most of you give pork to cook at a comp? Cooking at 230, i have been giving myself an hour 40 minutes per pound. I hate having all the extra time after cooking, just don't want to have one not done in time for turn-in.
Any help would be greatly appreciated. I am very happy with the taste and appearance of my pork and have scored well in those areas, but have not had luck in the tenderness/texture department.