Pulled Pork - Pork Butt 5.25 pounds

Discussion in 'Pork' started by jonnyg, Jun 6, 2015.

  1. jonnyg

    jonnyg Smoke Blower

    Good morning everyone!

    Going to have people over tonight, so I decided to wake up really early to start my smoke session! The plan is to have pulled pork sandwiches on Hawaiian Sweet buns tonight.  Looking forward to it.  


     - 5.25 LBS pork shoulder

     - injected apple juice into pork shoulder

     - applied yellow mustard, then sweet n smoke rub from grilled mates

     - put butt back in frig last night for at least 7 hours

     - Smoker - MES 30"

     - 50/50 split of wood chips - hickory and apple wood

     - Temp - 250 degrees

     - Time:  When it's done 

     - tried something new this time around.  I added charcoal chunks mixed in with wood chips, to get that charcoal taste.  I found a thread here (http://www.smokingmeatforums.com/t/135256/if-you-want-a-smoke-ring-with-your-mes-try-this)

    so I thought i would give it a shot


    Will keep everyone posted.

    Last edited: Jun 6, 2015
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Well you certainly seem to have a plan. If things seem to be running long you can always wrap it and put it in a 350° oven to finish. At 250°, you might be looking at a 12-14 hour smoke.
  3. jonnyg

    jonnyg Smoke Blower

    Exactly!  That's why i woke up at 430am Mdboatbum.  I anticipate a LONG smoke.  But all good.  Thanks for the post!

  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Good luck and send Qview . . . [​IMG]
  5. jonnyg

    jonnyg Smoke Blower

    So far IT is at 125 after about 3 hours in.  Smelling good out there!  IT Temp is going up fairly quickly, but I anticipate my stall in the next 25-30 degrees.  Not going to foil, I want to get a good bark.

  6. jonnyg

    jonnyg Smoke Blower

    Update - 8 hours in, and we're looking good.  Temp hold steady around 250-255.  Hit my stall about about an hr ago, have been keeping steady IT at 160 the last hour, but just recently started to slowing making its way up to 165.  Not foiling today, just want a really nice dark bark, and no rush today.  Estimate another 3-4 hours.  

    To be continued........
  7. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Looking good Jonny.    Just an FYI, but you can foil and still keep a nice bark.   Wrap it to power through the stall and then unwrap it for the last hour or so.  It will firm back up quite a bit.
  8. grillmonkey

    grillmonkey Smoking Fanatic

    Looks great. Don't pull it and start eating and leave us hanging. My supper came from the WalMart Deli tonight so I'm living vicariously through you![​IMG]
  9. jonnyg

    jonnyg Smoke Blower

    Gotcha.  Thanks Demo
  10. jonnyg

    jonnyg Smoke Blower

    Hahah.  Thanks Grillmonkey!  
  11. jonnyg

    jonnyg Smoke Blower

    Here we go! When I was handling it, the bone was already coming off.  I foiled it, and toweled it and put it in the cooler.  Going to let it rest for 2 full hours.  

    Will have pics when i start shredding!

  12. grillmonkey

    grillmonkey Smoking Fanatic

    That is a thing of beauty!
  13. jonnyg

    jonnyg Smoke Blower

    Thanks Grillmonkey!  Hope it taste good, it was smoking for 11 hours, low and slow!  
  14. jonnyg

    jonnyg Smoke Blower

    Came out amazing!

  15. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Nice job on the butt Jonny!!!
  16. In reading this thread, I think I figured out a few things . I did a 6lb butt yesterday. I started the prep 3 days ahead and was happy with that. Smoked it for 8 hrs, foiled it the last hour. Tasted amazing BUT, wasn't falling apart like I thought it would. Can someone enlighten me on the "stall" and why it does that and why the long resting time in the cooler?
  17. grillmonkey

    grillmonkey Smoking Fanatic

    The stall is the result of evaporative cooling. Basically, moisture begins to rapidly evaporate from the butt at anywhere from 150-165 or so, and can last for hours. Foiling at this point can help overcome the stall. To get the falling apart pulled pork, all you have to do is take the butt to an IT of 205 degrees and you don't need to rest it. You can just pull it right away and it will be tender and juicy.
  18. jonnyg

    jonnyg Smoke Blower

    Nice Grillmonkey!  I agree with everything he said.  If I can throw my two cents.  A wise man once told me, that its done when its done.  There has been times where my pulled pork was ready at 198 IT, 195 IT, and the one I did above was actually done at 183 IT.  I was taught, that about 180 degrees IT, wiggle the bone, and if its about to fall off, like really fall off from the meat, then its completely ready.  Also, if you use the meat probe, and poke through it, and it comes out with ease, or like hot knife through butter, then its ready as well.  There are 1,000 ways to skin a cat, and that's how I was taught.

  19. Jonny and all -- Good advice.  I really appreciate the willingness of the forum to share information. Miss Geneva... Make sure you listen to these guys they really know their stuff.  I just did my first pulled pork with the confidence this forum provided me.  The few points I would say are that make sure you listen to the times/temps that are recommended and the advice that it is done when its done.  

    When I did mine this weekend, I started with a 230 degree temp with the intention of not foiling.  I made it to 192 IT, but I would have like to get to that 195/200 IT range.  I also could have foiled to decrease time overall, but I was in it to for the experience.  It was quite amazing the difference in inserting the probe in the beginning versus the end.  Overall, it turned out well, just give yourself plenty of time, especially with the rest period.  

    Good Luck and ask questions and make a plan.  
  20. jonnyg

    jonnyg Smoke Blower

    Exactly Kampmann17.  I'm actually fairly new to smoking as well, but this forum has taught me so much.  Many people are here to help! That's where I got my advise from boston butts and briskets.  This place is a good resource.  


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