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What did I do wrong?

post #1 of 9
Thread Starter 

So today I attempted to smoke a pork butt for the first time using my Grillpro propane smoker.  The smoker came with it's own recipe for pulled pork and it called for the meat to be cooked at 200 F for about 1.5 hrs/lb - in this case it worked out to 5 hours of total cook time.

 

I had done pulled pork in the oven many times using a dutch oven with tremendous results, usually running the oven around 220 F for the same amount of time. 

 

So I figured what the heck, both oven and smoker cook times/temps were roughly the same so away I went . . .

 

When the 5 hours were up I opened the cabinet and pulled out a beautiful, fragrant hunk of delicious meat.  Took it inside, stabbed it with a couple of forks to pull it apart and . . . no dice!  The meat was solid!  Would not "pull" in any direction!

 

Perplexed and wondering if it wasn't done yet I decided to quarter it to see what the inside looked like.  Well the meat was white and moist and obviously cooked all the way through yet instead of pulled pork I got myself a nice little pork roast.

 

So now I join these forums to ask you, the experts, what the heck did I do wrong???

 

Thanks in advance for your time.

post #2 of 9


Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

 

Have a great day!!!

 

Craig
  Also take the outstanding free E-Course!

http://www.smoking-meat.com/smoking-basics-ecourse.html

 

 

 

 


 

post #3 of 9

Welcome to the forum.

 

In a nut shell you didn't cook your pork long enough. We always cook to internal temp, not time. Also never trust the stock thermometer on a smoker, they can be off by 50-100 degrees.

 

Generally for pulled pork the easiest method is to put a rub on it, put it in the smoker with the smoker running at 225-250°, smoke the pork till the internal temp hits 165°, wrap it in foil and continue to smoke it till the internal temp hits 200°. Pull it out and let it rest for 1 hr. in a dry towel lined cooler. Shred it and serve.

 

post #4 of 9
Absolutely!! JR is right!! Did you probe the meat at all? If you follow JR advise it will come out good everytime. If you look in the wiki under basic pulled pork the instructions are the same just a little more in depth!! If you get a chance check into roll call where we can properly welcome you!!
post #5 of 9


 

Quote:
Originally Posted by JIRodriguez View Post

Welcome to the forum.

 

In a nut shell you didn't cook your pork long enough. We always cook to internal temp, not time. Also never trust the stock thermometer on a smoker, they can be off by 50-100 degrees.

 

Generally for pulled pork the easiest method is to put a rub on it, put it in the smoker with the smoker running at 225-250°, smoke the pork till the internal temp hits 165°, wrap it in foil and continue to smoke it till the internal temp hits 200°. Pull it out and let it rest for 1 hr. in a dry towel lined cooler. Shred it and serve.

 


X2 Johnny...a quality thermometer is the first purchase a smoker should make. I suggest a dual probe Maverick but there is many quality products on the market.

 

post #6 of 9

Johnny nailed it. Pork has a tendancy to go into a stall at somewhere between 150 to 170 for as long as several hours.

post #7 of 9

Forget time !!!!    Always temps are everything.Smoker temp and always cook to internal temp of the meat.

post #8 of 9

Need I add more?  The meat is done when it is done.  Always cook to temp.  A butt can test your patience no matter how sweet she looks.

 

Good luck and good smoking.

post #9 of 9

Johnny x3. I take mine to 205.

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