pulled pork questions

Discussion in 'Pork' started by fybpm, Aug 7, 2009.

  1. fybpm

    fybpm Newbie

    Going to make some pulled pork tomorrow, stopped at a local meat shop and asked for some pork but... told them what my plans were... I was told if I'm not serving a bunch of people (and I'm not) the best choice to do pulled pork would be a pork tri-tip (2-3 lbs) as opposed to a 8-10 lb butt.

    Will I get the same result? I'm definitely up for a smaller portion, I dont want any to go to waste, and also the time difference will be huge.

    If I'd like to be ready to eat about 5:30pm, what time should I throw 2.5 lbs into the smoker and what steps should I follow with time length of cooking, foiling, mopping, and what do I need to know about steps before pulling.

    Thanks guys
  2. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    The beautiful thing about the boston butt is the bone... That bone gives you soooooooo much flavor in your pork. Even the butts that you buy that they de-bone for you don't come out as good... I personally would not have purchased the tri tip, but if that is all you have... Then go at it... It will probably take you 1/2 the time it would if you were doing a butt... I think that you may end up getting your pork a little on the dry side.

    Good luck!
  3. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Yep ^^^^^^^^^^^^

    I would just go with the smallest bone-in butt you can find...we can get 'em down to about 3-1/2 lbs, depending on who's cutting 'em.

    Your finished weight will be about 2/3 of pre-cooked/trimmed weight.

    Bag & freeze what you don't think you'll eat in the first couple days.

  4. fybpm

    fybpm Newbie

    Ok, next time I'll definitely go with the bone-in butt... I did get the tritip this time.

    As for my other questions as far as cook time and procedure, what do I need in order to cook properly and make sure I can pull this easily?
  5. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Hope I can help. In the first place, an 8 pound butt won't go to waste. It freezes very well. Second is the cost factor. The butt is probably half the price of the tri tip. If you can get it on the smoker by 4:00 AM, you could probably be ready by 5:00. I haven't done any butts for awhile, so can't give you a good estimate of the time.

    I'll add after reading you last post. Smoke to 160 - 165, double foil with some apple juice and take to 200 degrees. Wrap in old towels and place in a cooler for at least an hour for the butt to re absorb the juices. Then pull.
  6. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Smoke at 225 until 180 degrees... Foil it and wrap it in a towle and put it in the oven (Off)

    While smoking it you should spray it down every hour or so... I usually do Water/Apple Juice/Apple Cider Vinegar

    Pulling may not be an easy task, definetley try to, but if no luck start choping until you get the size pieces you desire...

    Good luck
  7. fybpm

    fybpm Newbie

    Awesome, thanks guys.

    Just finished prepping, making new thread for the food now... Prep pics ready, q-view and final products to come!
  8. scubadoo97

    scubadoo97 Smoking Fanatic

    Butts are so cheap that you should get one even if it's a small one. Leftovers will be eaten over the next couple of days or it can be frozen for a quick meal down the road.
  9. bigsteve

    bigsteve Master of the Pit

    You can cut a butt in half. The part without the bone is still mighty good eating. Pulled pork also freezes and re-heats very well too.

    Don't know that I've ever seen a Pork tri-tip. Is it lean, or marbled?
  10. norrell6

    norrell6 Meat Mopper SMF Premier Member

    Just follow the pulled pork sticky by Meowey. You cannot go wrong with this technique.
  11. fybpm

    fybpm Newbie

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