You wouldn't start to lose a lot of liquid until the fat begins to render so no need to take it out and put in a pan, you will have plenty of liquid in the foil once it's done resting anyway.
If you're using a smoker that has a water pan (using a weber I think you said?) then you should have had the water pan in from the beginning for some moisture and to regulate heat a lot better but not a super big deal that you forgot at the beginning, everything still should be fine.
Guessing by now you are around 140-145 with it so another hour or so and you should hit 160 I'm figuring, then once it's wrapped another 2-3 hours and you will probably be at or close to 200.
After resting you can always even shred the meat, cool it and stick in the fridge either in a foil pan or vac seal in bags top reheat if that's easier (pulled pork is one of those wonderful meats that is just as good, if not better, when reheated) and get some sleep.
If you ever need to reheat PP in a pan, covered and into the oven at 225-250 for about 90 minutes or in vac sealed bags dropped into simmering water for about 20 minutes, just make sure the water isn't too hot cause that can cause the bottom seal to come apart and you will be working with pulled pork soup instead. I know
If you're using a smoker that has a water pan (using a weber I think you said?) then you should have had the water pan in from the beginning for some moisture and to regulate heat a lot better but not a super big deal that you forgot at the beginning, everything still should be fine.
Guessing by now you are around 140-145 with it so another hour or so and you should hit 160 I'm figuring, then once it's wrapped another 2-3 hours and you will probably be at or close to 200.
After resting you can always even shred the meat, cool it and stick in the fridge either in a foil pan or vac seal in bags top reheat if that's easier (pulled pork is one of those wonderful meats that is just as good, if not better, when reheated) and get some sleep.
If you ever need to reheat PP in a pan, covered and into the oven at 225-250 for about 90 minutes or in vac sealed bags dropped into simmering water for about 20 minutes, just make sure the water isn't too hot cause that can cause the bottom seal to come apart and you will be working with pulled pork soup instead. I know
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