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I'm going to try pulled pork again.

post #1 of 13
Thread Starter 

ok so I am going to try pulled pork again. I am going to get a 5 pound pork butt and rub it with yellow mustard and add my rub. then i will smoke at 225 for like 12 hours till the internal temp is at 200. any other suggestions?

post #2 of 13

It may not take 12 hours at 225°-240°.  Smoke it to 165°, wrap in 2 layers of heavy duty foil with a couple tablespoons of apple juice, then back in the smoker until it reaches 195°-200°.  Wrap in towels or a blanket and let rest in a cooler for a couple of hours.  Guaranteed good pork.

post #3 of 13

There is an abundance of pulled pork threads here. Put pulled pork in the search tool here or

you can check out the WIKIs for something like this

 

http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke 

 

 Have a great day!!

 

  Craig

post #4 of 13

yep, it probably won't take 12 hrs. just remember to go by temp and not time with pork butt. if you have people coming over don't make the mistake of thinking it will be done at a certain time. instead give yourself ample breathing room and have it done early. then just do what bassman said and rest it wrapped in foil and towels in a cooler. it will stay piping hot for hours. every boston butt you cook is different and you never know what they are going to do time wise.

post #5 of 13

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I'm with all of them and add that it wouldn't take 12 hours. Maybe 6-7 or so. Then I would also recommand that you foil it at 165° and then take it to 200°to 205° the latter is my peferance. Then let it rest and thats a perfect time to take some Q-view.

post #6 of 13
Thread Starter 

thanks guys 

post #7 of 13

I agree with everybody else.temp over time,It may stall at a certain temp,just let it cook until it hits 165 before you remove to wrap,smoke some more until it hits 195-205.be careful of hot liquid leaking out of the foil when you pull from the smoker.wrap in a towel.don't worry it will wash,put it tour cooler and shut the lid.I have had butts stay very hot for 4 hours.the rest in the cooler helps because the meat continues to cook for a while.usually when I am ready to pull the meat the bone just falls out.mmmmmm now I'm hungry.popcorn.gif

post #8 of 13

Sorry i'm a newbie here. But when you say cooler, are you talking about the fridge or ice chest?

post #9 of 13

A cooler, like you would take to a picnic.  Basically an insulated box. You line it with some towels, put your meat inside, cover it with more towels then close the lid.

post #10 of 13

I have kept them in a cooler as long as 6 hours to hold for serving

post #11 of 13

Thanks guy`s for the help. Plan on smoking my 1st butt this weekend for the playoff games.

post #12 of 13

Another quick question! I`ve been reading about using yellow mustard on the butt to hold the dry rub, would it be ok to substitute pure cane syrup?

post #13 of 13
Quote:
Originally Posted by NolaSmoke View Post

Another quick question! I`ve been reading about using yellow mustard on the butt to hold the dry rub, would it be ok to substitute pure cane syrup?



No it will carmalize and give you too much of a crust. You wont taste the mustard in the finished product, but if you need to substitute use olive oil.

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