Need some qick advice on Pulled Pork

[gmebey]

Ok I have done a couple pulled pork shoulders, but now I need some clarification. We are having a few friends over tomorrow and wish to avoid pulling it while they are here.

So is it possible pull it early and keep it warm some how for a couple hours?

What is the optimum finish temp for pulling? The first time I took it to 204F and it was fine, then the second time it turned to mush.

 

[TulsaJeff]

I always take mine to between 200* and 205* and they are perfect. The bone slides out like it was greased with butter and the meat just falls apart.

If it's only having to wait a couple of hours then you can either put it in a pan covered tightly with foil at very low heat in the oven, no problem. You could also put it into something like a crock pot on low to keep it warm for a couple of hours.

I would place a pan under the butt or smoke it inside of a disposable pan so you can catch the juices. Separate the fat by placing the juices in the fridge and once it gets cold the fat will solidify and can be scooped off leaving you with some really tasty juices. These juices can be added back in right before you serve it in case it dries out a little during the holding time.

I have used both of these methods successfully on several occasions.

 

[gmebey]

Thanks for the help. I was a bit worried about pulling it then letting rest a couple hours.

Another silly question. For a 7.5 pound shoulder does 11.25 hours of cook time at 225-250 sound right?

 

[eman]

There is no sure way for anyone to give you an accurate time as i've had butts take 50 min lb to hour and 45 min lb. the only way to get an accurate cook is cook to temp.

 

[pineywoods]

Great advice its like the guy knows Q heck sounds like he might even own the joint

 

[flash]

Thanks for the help. I was a bit worried about pulling it then letting rest a couple hours.

Another silly question. For a 7.5 pound shoulder does 11.25 hours of cook time at 225-250 sound right?

Possibly, but depends on the butt. I had a 5 lber take me 9 hours and an 8 1/2 lber take me 7 1/2 hours. Based on the 1 1/2 hour per lb, that is right on but you will find variables will change that finished time on you alot of your smokes. Foiling at an earlier temp 150 to 160º will usually get you done quicker.

 As to delaying the pulling. I would pull it and bag it. We do this all the time and serve it even Day's later. If it was frozen, no issues either. Put the baggie in a pot of boiling water and you will find it is better tasting than on the first night.

 

[gunner69]

In the last smoke I did fo rthe Cub Scouts I ended up pulling the Butts out while the ribs finished... I set them ontop of my Smoker in a foil Hotel pan while I pulled them, then covered that in foil with a little extra Apple Cider. when I pulled the BB's out and sliced them up I just tossed them in on top of the PP until everybody else was ready to serve. When I uncoved them and placed the pan on the table almost 1-1/2 later my Therma-Pen told me that all of the meat was till at 180 including the ribs... Not ideal but I was tent camping and didnt have any chaffing dishes available.