Pork Shoulder pulled pork

Discussion in 'Grilling Pork' started by kerstingm, May 25, 2013.

  1. kerstingm

    kerstingm Smoke Blower

    okay now i am confused, I am getting ready to put my pork shoulder roast on and i have always put my fat side facing down so it tenderizes the meat as it cooks. i just read a few threads on here that said to put fat side down to protect the meat in case of a temp spike? I am by no means a pro at this, as this is my 4th attempt with them getting better each time. biggest issue i am having is they just don't fall apart when i pull them. not sure if it is a temp or time thing or a little of both? my flavors are off the hook for what i am looking. one thing i have not tried is the foil wrap at 160 to finish cooking. any pros or cons on this? 

    thanks for reading, i would appreciate any fast advice as they are about to hit the grill.
  2. jarjarchef

    jarjarchef Master of the Pit OTBS Member

  3. kerstingm

    kerstingm Smoke Blower

    I try to get my temp to around 200, but my smoker is one of thecheap Brinkmen and it is extreamly hard to maintain temp in this, even with the mods i read on here to help. I have asked for a Weber SMOKEY MOUTIAN for Fathers day, i have yet to read a bad review on this one.

    thanks for the link.
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Hi kerstingm.

    Fat cap up or down is often debated, and truth be told there is no wrong way to do it, its just a preference thing for every pitmaster.  I personally like fat cap up because I believe the fat bastes the meat as it cooks, but there are just as many folks who swear by fat cap down.  jarjarchef has you covered on the meat temps for pulling pork.  Make sure you have a reliable meat probe thermometer and let that butt cook until IT reaches near 200*.

    Good luck!  Be sure to show and tell us how it turns out!

  5. kerstingm

    kerstingm Smoke Blower

    Okay lets try this again since my tablet wasn't posting my replys.
    I am using a Brinkman vertical smoker and even with the mods I have done to
    that I have read on here it is still really hard to maintain the 225 to 250
    temp I want.
    I will try to post some pics as I go, right now I just hit the two hour mark and they are looking really good.

  6. kerstingm

    kerstingm Smoke Blower

    okay now we are figuring the sight out, this is about two hours in
    Last edited: May 25, 2013
  7. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Hello, and glad to have you here. We enjoy helping out and teaching the New Smokers.

    Butt is a very forgiving cut of Pork and one I suggest doing to learn how to Smoke.

    Place in a 250*F Smoker, (i don't wrap at all) and let her cook to a temp. of 200*F and the bone should pull out clean and easily. Next step is Pulling it , with luck , it will fall apart as you move it to the plate(carrier).

     see the bone? and the Butt just disintegrated on me . . .but still juicy [​IMG].

    Have fun and as always . . .
  8. kerstingm

    kerstingm Smoke Blower

    Here we are at 4 hours and 150ish on both, got relly lucky to find two within a couple of oz to the same weight for even cooking.

    will check back in a couple of hours.
  9. Looking good...makes me drool :)
  10. kathrynn

    kathrynn Smoking Guru OTBS Member

    Looks good so far....keep up with the q-views!

  11. kerstingm

    kerstingm Smoke Blower

    Oldschool that is how my country style (sliced pork shoulder) ribs turn out after a 3 to 4 hour simmer in my "TO DIE FOR" BB sauce. 
  12. Looking good! Im doing a butt right now as we speak. And I've always done fat cap up. But this smoke im running it at 250* and fat cap down. Just to try out. Matter of fact time to get back outside and add some more wood. Good luck with the rest of your smoke! Be watching for more Q-View! :drool
  13. kerstingm

    kerstingm Smoke Blower

    How long did you let it rest before you started pulling it?
  14. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looking good so far...keep the qview coming!

    I like to allow for 2 hours rest time when I can, but at least 1 hour.

  15. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    It looks like you have water in the water pan. I know crazy thing to ask about......but if you do your temps will not get much above 225.........

    With butts it is all about the IT temp....you have to get it to 190+ before you can pull it.....like I said before I prefer to remove and let mine rest at 190..... But many pull theirs at 205 and let rest before pulling..........the bone should remove fairly easily.........
  16. kerstingm

    kerstingm Smoke Blower

    Would the water in the pan explain why I have problems with getting to 190 internal temp? I get to 165 to 170 and it seems to just stay there.
  17. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    No. The temp going to 165-170 and saying there is the stall....that is natural and frustrating....you have to ride it out or you can wrap in foil and that will help it push through it. I tend to cook at a higher temp and that helps push through the stall as well.......
  18. kerstingm

    kerstingm Smoke Blower

    I just added some extra lumps of wood and charcoal to get it to temp. Will how it goes.
    Thanks for the info
  19. kerstingm

    kerstingm Smoke Blower

    Here we are at 7.5 hours still at 170, now i need to know when is a good time to stop the smoke and just let tem cook? I have read on here you can over smoke, I've been lucky i guess cause I have never had this happen from what i can tell.

  20. kerstingm

    kerstingm Smoke Blower

    10.5 hours off to resting, will post shreaded pics in a bit

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