Ok so the recipe for the pork says a 7-8lb pork butt, bone in should cook at 225 degrees for about 8 hours (10 for all off the bone) and an internal temp of 160.
Well it's been on for 6.5 hours and is at 162 so I moved the thermometer and one area dropped down to 158.
I planned for dinner at 6 and had planned to take the pork off at 5:15 to rest for 45 minutes. Is this thing gonna dry out? I pulled at with the tongs to see how the meat was reacting, but it didn't pull away at all, it was like a regular slice type roast.
Or should I have the pizza guy on speed dial?
Well it's been on for 6.5 hours and is at 162 so I moved the thermometer and one area dropped down to 158.
I planned for dinner at 6 and had planned to take the pork off at 5:15 to rest for 45 minutes. Is this thing gonna dry out? I pulled at with the tongs to see how the meat was reacting, but it didn't pull away at all, it was like a regular slice type roast.
Or should I have the pizza guy on speed dial?