First Pulled Pork

garmoni

Newbie

Original poster

Aug 11, 2012

19

10

Columbus OH

• Oct 12, 2012

• #1

This summer I restored a New Braunfels smoker.  It's the kind that has a fire box on the side.  I now have a few smokes under my belt (ribs, chicken, salmon) and have figured out how to keep a good steady 225 - 250 smoke.  Tomorrow I will be smoking my first pork butt to make pulled pork.  Two pieces, just under nineteen pounds with bone in.  Plan to use charcoal, hickory and apple wood to get me through the smoke.

I need some help with planning how long it will take to smoke this.  I hear that using a pan with water under the meat speeds up the cook and helps keep things moist.  I haven't used this technique before so I'm not sure what to expect.  The grill has a grate under the cooking grate so I'm assuming that's where the pans go.  Any tips, suggestions, or thoughts on what to expect would be appreciated.

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Oct 12, 2012

• #2

Afternoon Garmoni!  Congrats on your restore.  I don't have a New Braunfels but I do have a chargriller with an SFB (side fire box), as well as an MES30, and a WSM.

In the CG I would use a pan of water right next to the firebox to help regulate temperatures and provide some moisture during the smoke.  From your description it sounds like you are smoking two bone in butts that are about 8.5 lbs each.  Is that correct?

At 225* to 250* you should figure on about 1.5 to 2 hours per pound, so about 16 hours or so.  Foiling after about 10 - 12 hours could help get you there a little quicker, but I don't foil (personal preference) because I like a really pronounced bark on my butts.  Something else to consider is mopping the meat.  Some do, some don't.  Mopping every few hours or so can add flavor and moisture to the meat and will also help produce a really nice smoke ring (because of the surface moisture).

Good luck.  I hope your smoke turns out well.

Bill

 

garmoni

Newbie

Original poster

Thread starter

Aug 11, 2012

19

10

Columbus OH

• Oct 12, 2012

• #3

Yep, smoking two pieces that total a little over 18 pounds so they are probably around 9 pounds each.  Not sure what mopping is but I'm guessing that's adding bbq sauce.  Won't be doing that but do plan to spray the meat with apple juice every hour or so.  Sounds like I'm going to need to get up in the middle of the night to ensure it's done by a decent time tomorrow evening! 

 

frosty

Master of the Pit

Oct 25, 2011

1,666

32

Houston, Texas, USA

• Oct 12, 2012

• #4

I agree, you should figure on about 1.5 to 2 hours per pound, so about 16 hours would be close.

As for a mop, I use a little apple juice, and olive oil to spritz on the pork.  I spray at the top of the hour, because that's the way I was taught, no other reason.

Some folks use a little bourbon, or tequila, or other flavoring ingredient as well; toasting along the way. 

As for foiling, I DO foil, mainly because my family enjoys the softer pulled pork.  I like the bark, so I have to give in to the home boss

, but hey, it's still pulled pork for dinner.  She doesn'teven like pork, but she loves my pulled pork and brags to people about it. 

For pulled pork, you need an internal temperature of 205 Degrees Fahrenheit.  Sliced would be fine at 195 Degrees Fahrenheit.

You can get additonal information using the search at the top of the page, and you will be fine.

Post photos of your efforts and enjoy the ride! 

 

Last edited: Oct 12, 2012

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Oct 12, 2012

• #5

I always figure 2 hours per pound (individual weight not combined) and I wrap in foil then in towels and into a cooler to redistribute the juices. You can  hold up to 6 hours using this method. Just make sure the meat temp stays above 140.  

 

garmoni

Newbie

Original poster

Thread starter

Aug 11, 2012

19

10

Columbus OH

• Oct 12, 2012

• #6

Thanks for all the valuable feedback.  Sounds like I should plan on an 18 hour smoke.  Would like to have it ready around 6pm tomorrow so I will start things off at midnight tonight.  If it gets done early I will wrap in foil and stick it in a cooler.  Will try to take plenty of photos along the way and update the post with an album along with any lessons learned.  

Few more minor questions.  I assume you put the pork on the grill fat side up and no need to rotate of flip throughout the smoke?  Just want to confirm.   

 

bigmansmokin

Newbie

Oct 7, 2012

12

10

Phx, AZ

• Oct 12, 2012

• #7

Thats another personal preference.. some do fat up.. some do fat down.. I personally trim most of the fat if I have the time and never rotate or flip. Simple mix of apple juice and jack daniels for a mop.. usually about 12 oz of apple juice to 2 oz of jack in a squirt bottle.. not sure how others do it but squirt bottle is my favorite way.

 

garmoni

Newbie

Original poster

Thread starter

Aug 11, 2012

19

10

Columbus OH

• Oct 14, 2012

• #8

Well it turned out great.  Thanks for all the tips and suggestions especially a heads up on how long it would take.  Was on the grill just under 18 hours.  It wasn't attended the whole time so it wasn't kept at a constant 225 but I got'er cooked.  Here's a link to some photos with captions.  

https://picasaweb.google.com/115819796150850553032/SmokNSomePork?authkey=Gv1sRgCNCVm7aUraWhFQ

 

chilefarmer

Meat Mopper

Apr 16, 2012

263

21

Jacksonville, Texas

• Oct 14, 2012

• #9

Really nice restore on the pit. That pit looks brand new. Pork Butt, looks like good eats to me. CF

 

garmoni

Newbie

Original poster

Thread starter

Aug 11, 2012

19

10

Columbus OH

• Oct 14, 2012

• #10

Thanks, the smoker was a craigslist score.  It was weathered but still in good structural condition.  Just need a little TLC.  I tore it all down, replaced the bolts, sanded off the surface rust and repainted.  I think it's safe to say they don't make'em like they used to.  That thing is well constructed and weighs a lot. 

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Oct 14, 2012

• #11

Garmoni , welcome and howdy neighbor. Glad to have you here , but you need to send us some Q-view,

 .

You are welcome to visit up here , follow US23 all the way. We love to Party when posible , and quantity is no problem: 

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• oldschoolbbq
• Oct 13, 2012

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