Pulled Pork Smoke Time Poll...

[chef jimmyj]

I am sure there are as many ways to Smoke Pulled Pork as there are members. Different Times, Temps, Foil, No Foil, Spritz, Mop, Inject, Plain and Brine. These are all more advanced techniques and Tweeks we have done over time. What I am looking for is...Based on a Plain, Rub only, Refer to Smoker, at a Temp range of 225-250*F, Foil at IT 165*F, then back in to IT 205*F...How many Hours per Pound is most accurate to go by...JJ

 

[dewetha]

I will let you know next week :). trying my first pulled pork and look forward to time ideas myself.

 

[diggingdogfarm]

I figure 1.5 to 2 hours per pound. :biggrin:

~Martin :wink:

 

[s2k9k]

JJ, I guess I should have read your post before I voted. I don't foil so my times might be longer. I did two 9# boston butts and they went 19 hours at 230* (average), then I did two 9# pork picnics and they went 22 hours at 230*. I think the picnics took longer because of the bigger bone in them, just guessing there. I would rather plan on a little more time to make sure they get done than have it come up late.

 

[chef jimmyj]

I figure 1.5 to 2 hours per pound.

~Martin

 

 There's one in every crowd...There just seems to be a lot of Newbies that read the Pulled Pork Sticky, follow it, then Post in Panic because the Smoke time is running over. Was wondering if there was a consensus on Smoke time and maybe an update to the Sticky is in order...JJ

 

[smokinhusker]

They also need to know the "stall" varies with each piece of meat, and other factors (weather, altitude etc) contribute to the amount of time it takes to smoke a pork butt. The biggest thing PATIENCE...IMHO!

 

[solaryellow]

1.5 seems pretty reasonable foiled and 2 hours without foil. Like Alesia said, each piece of meat will vary so pad your time by at least a couple hours. You can always hot hold them in the oven or rest them in a cooler lined with towels if you get done early.

 

[chef jimmyj]

I would like to get more responses but it does seem like it is better to err on the side of caution and plan on 2hrs/Lb no matter what you like, foil or not...JJ

 

[papagrizz]

Appox 2 hrs per pound worked for me on my first pp, I left it unfoiled the entire time an opened the pit just long enough for an hourly spritz with apple juice.

Little over 8-1/2 lb butt, took about 16:25 hrs to at pit temp 225* to an IT of 205.  Double wrapped and let stand for 2 hrs then pulled.

I have to admit, it was great!! 

 

[dewetha]

what effect would it have to cook at 275?  it should cut down time. hopefully not at the expense of flavor. 

 

[danbono]

Hi All I just had a 5.5 Boston Butt bone in, go 16 hrs in the smoker, only smoke for 4 hrs, then 2 more in the oven.

Here is the post. http://www.smokingmeatforums.com/t/124913/boston-butt-bone-in-16-5hrs-and-still-cooking

Dan

 

[spoolinaz]

The majority of mine have gone 15 hours. I usually do 10+ lb butts. Higher temps will yield quicker cooks, but only if you hold a higher temp the whole time. Cranking it up at the stall won't help you much. Also, humidity in your smoker will play a part in it too  The higher it is, longer the cook should take. The biggest thing to consider when cooking at higher temps is the makeup of your rub. If it has alot of refined sugar in it, it may burn while the meat is cooking.

 

[mike fitz]

Did a 6.5# butt Saturday, 45 minutes out of the fridge and put in at 5:00 AM @ 230 degrees it took exactly 6 hours to hit 165, double wrapped and lowered temp to 225, hit 205 @ 5:30 PM. 12.5 hours more or less for 6.5 pounds. Pretty close to 2 hours/lb. Your mileage will vary....

 

[harleysmoker]

I did a 7 lb. Butt on my Weber Kettle Friday. It took just over 13 hours to get to 205*, no foil time. It stalled at 170* for about 1 1/2 hours, then slowly went up 1* every 10-11 minutes until finished.

 I should add that my grill temps were around 250* most of the cook. I closed the bottom vent if it went above, so 230-250*

 

[bama bbq]

I plan 2 hrs per lb and add 2 hrs to the total as a "fudge factor".  I plan an 8# butt to take 18 hrs at 225 - 250*.  If it's done sooner I foil, wrap in a towel and place in a faux cambro to wait until I am ready.

 

[ewetho]

Don't know. I used Jeff's "Mistake" method with a thermometer and the rest is waiting for it.

 

[bruno994]

I know this is slightly off topic, but it does and can have some input into cook times for your pork, but I would greatly suggest a bump in the old slow 'n low temp of 225 up to a heartier 250.  We're only talking 25 degrees, not moving all the way to a hot 'n fast, 300+, just a gentle bump to 250.  You will lose nothing as far as tenderness or smoke ring or flavor, but will knock some time off the cook.  I do everything at 250, briskets, ribs, pork, chicken (don't eat the skin, so I could care less that it's rubbery).  I have done cooks at 225, and also at 275, but for my experience, 250 is where I'm shooting for.  Just my .02...Now, back on topic...

 

[chef jimmyj]

All input is welcome Bruno. I plan on playing with the 250* point in some future smokes...JJ

 

[bbqbear]

So help me out, what time should I put in 2- 8 pound butts to eat at five o'clock in the afternoon, at a smoke temp. of 250F?

 

[heyer5]

So help me out, what time should I put in 2- 8 pound butts to eat at five o'clock in the afternoon, at a smoke temp. of 250F?

5 PM is 17 hours from midnight, 2 8#ers, 2 hours a pound, 16 hours.  Start the pit early, get the meat on by 10 PM, and give yourself some wiggle room the next day.