The 8/21/14 Newsletter - Pulled Pork

Discussion in 'Pork' started by lafortc, Aug 21, 2014.

  1. lafortc

    lafortc Newbie

    Ok, just got the newsletter on pulled pork today. I personally think I do a pretty darn good pork shoulder. I usually use a 9-11 lb bone-in shoulder on an offset charcoal/wood smoker. It can be a challenge to keep a steady temp but I do strive for somewhere between 215-250. I am curious about today's pulled pork newsletter because mine as described above will be done in about 8-10 hrs, hitting just over 190 degrees. After sitting wrapped up for at least an hour it shreds beautifully. However today's newsletter suggests the following..."At 225 °F you can expect this 6 to 8 lb roast to take up to, and exceeding, 14 hours.". A smaller roast taking considerably longer time...hmmm. So am I missing something? Should I let mine go even longer than 8-10 hours despite the fact it comes out really good?
     
  2. If what you've been doing has worked, then don't change a thing! As many many have said, there's just no way to generalize every piece of meat, and the per lb cook times are guidelines more than anything. I haven't read the newsletter....I think I should sign up, but that's my take on your question at least. I cook by temperature and probe tests only!
     
  3. tulsajeff

    tulsajeff Master of the Pit Staff Member Administrator OTBS Member

    If what you are doing is working great and giving you the results that you want, I agree.. don't change a thing about it!

    Maybe I peak inside a little more than you do[​IMG]

    With large roasts like pork butt, brisket, chuckies, etc., we often estimate based on the weight but it's actually more about the thickness than anything.

    i.e. a 17 lb brisket that is the same thickness as a 12 lb brisket, will probably get done in about the same amount of time.
     
  4. lafortc

    lafortc Newbie

    Ok - good to know. I just wanted to be sure I was not missing out on some great trade secret. Next mission is brisket...always comes out too dry.

    thanks again...
     

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