pulled pork help

Discussion in 'Pork' started by nate85, Jun 24, 2011.

  1. nate85

    nate85 Fire Starter

    hi guys I'm kinda of new to smoking pork. I going to make some pulled pork from two loins(had them laying around in the freezer) that weigh about 3 pounds each. I rubbed them down and set in the fridge for the night. I'm going to put them in the smoker around 630 am after i get home from work and plan on taking them to 165 in the smoker then pulling them and putting them in foil but i want to finish them in the oven so i can sleep while they finish. what do you guys set your oven temp. at and how long do you leave them in the oven to finish cooking?  Next weekend is kenny chesney concert and i plan on doing two 5 pound butts if this go's well. I plan on pulling them from the oven wraping them in foil and bath towels right before we leave till we get down there and then pulling them and putting them in a roaster pan till its time to eat. Should i wait till about and hour before we're going to eat to pull it or do it as soon as i get down there and put in the pan?  any advice is sure welcomed


    Last edited: Jun 24, 2011
  2. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    I hate to be the bearer of bad news nate, but loins aren't pulled pork material. They are still good though. The problem is the meat is lighter and leaner. You will want to smoke to 150ish, rest for about 10 minutes, slice and eat. It will only take about 3-4 hours tops to cook this cut of meat.

    As far as the concert goes, I would wait until I get down there so it stays hot. I did a party last summer and cooked 10 butts. I just kept them in a cooler until I got there and pulled one out at a time and shredded right on the table. If done right you won't have to work to hard to pull apart.

    Good luck!
    Last edited: Jun 24, 2011
  3. big twig

    big twig Smoking Fanatic

  4. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    X3.  Pull/shred the butts as you need to. they will stay nice and hot that way!  Enjoy Kenny!!!  Should be a good show!
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    X4 & don't forget the Q-view!
  6. sunman76

    sunman76 Master of the Pit

    looks like good advise already given...as aways[​IMG]
  7. nate85

    nate85 Fire Starter

    thank guys I cant wait its going ot be a good time. thanks for advice I'll  try them this way.  So i dont need to take the loins to at least 165 then?
  8. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    Nope, 165 and you could be eating a dry piece of meat. Actually the USDA recently changed the safe cooking temp of pork to 145 degrees. Whatever you do don't overcook the tenderloin. It is one of my favorite piece of meat to smoke. If you really want to lay a few pieced of bacon over the top to keep it from drying out.
  9. raptor700

    raptor700 Master of the Pit OTBS Member

    I like to pull my T-Loins at 150º max.

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