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my first smoked pulled pork

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mvincent42

mvincent42

Meat Mopper
Original poster
Nov 3, 2012
273
14
aurora, co
Ok so finally time to try some pulled pork sliders for the bronco game tomorrow. Got 9 lbs of pork butt in 4 sections. Chopped the 2 smaller ones in half and froze. Have 2 pieces left that are about 2 1/2 lbs each. Going to marinade about 8 hours in dr pepper, worchestershire, garlic, and onions.

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After marinading, I am going to do a simple rub of my "go-to" spice mix. 6 parts tony c's, 3 parts granulated garlic, 1 part each of table salt, black pepper, and chipotle chili powder.

Plan to smoke at 200* til internal temp hits 165* then wrap in foil and bump heat to 225* and finish until 200* internal temp. Going to make soflaquers finishing sauce and add that when I pull it tonight. Put in fridge overnight and take my drippings and cool them so I can take the grease off tomorrow morning. Then heat it all up in my crock pot. Going to serve with homemade coleslaw and my bbq sauce on the side for anyone who wants it.

Here's a link to my bbq sauce recipe:

http://www.smokingmeatforums.com/t/132454/home-made-bbq-sauce-why-use-ketchup/0_100#post_902437

Mine is post #53. Can't wait to get started laying some smoke on it. I will post along the way.
 
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 I wanna see it after the smoke!
 
I was planning on going to 225 after wrapping. My thought on the lower temp was that I wanted it to have more time in the smoke before I wrapped it.

Do you think it will spend more than 4 hours below 140* if I keep it at 200* until I wrap it? Or will it get tough? Just curious what your reasoning behind 225* is. Like I say this is my first one in a smoker.

Thanks in advance for your thoughts.
 
Hey vincent that looks good! Huge Broncos fan here from CA...I think I'm going to do a chicken and some ABT's. Hope we're both happy tomorrow! Kinda sucks being the first game of the weekend because I know i'm either going to be happy all weekend or upset haha.
 
225*F is the recommended Minimum smoking temp by USDA and typically will get the average Butt up to 140*F in 4 hrs. However since you are going with small pieces, there are no issues Smoking at 200*F and you reasoning is valid...JJ
 
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Mvincent42 I look forward to seeing your final product. I don't want to change the subject, but this thing about foiling a pork butt confuses me (that's easy). I cooked a pork butt last week and it was done right on time and on temps. I didn't foil it and thought it tasted good.

Others seem set on foiling them. The link below creates as many questions as it answers.

http://www.smokingmeatforums.com/t/117627/to-wrap-a-pork-butt-or-to-not-wrap-a-pork-butt
 
Wow...and just when I thought I knew what I was doing....

Well I am going to go with my original plan and see how it works. I guess I might have to do more to experiment....shucks!

If I pull it out and the bark is soggy I could probably throw it under the broiler for 10 min or so to crisp up? Any thoughts?
 
Those 2.5lb pieces of pork are being tortured IMHO. Why go through all that rigamarole with the foil, and bumping the heat and reheating in a crockpot when you can cook them in just 3-4 hours at 250° and serve them fresh off the smoker? You are making a simple act much too complicated.
 
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cliffcarter said:
Those 2.5lb pieces of pork are being tortured IMHO. Why go through all that rigamarole with the foil, and bumping the heat and reheating in a crockpot when you can cook them in just 3-4 hours at 250° and serve them fresh of the smoker? You are making a simple act much too complicated.
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 X2        Simple logic, less is more.    IMHO
 
Apparently I really like to make things complicated. This is why I love this forum. I get really wrapped up in the process sometimes. Love getting input from sane people. Thanks guys.

Upon reflection, here is my new plan. Smoke tomorrow morning 225* until it hits 200 or 205, no foil. Rest it. Pull it, hit it with the finishing sauce and then throw it in the crock pot to keep warm.

Good input guys, I thank you.
 
mvincent42 said:
Apparently I really like to make things complicated. This is why I love this forum. I get really wrapped up in the process sometimes. Love getting input from sane people. Thanks guys.

Upon reflection, here is my new plan. Smoke tomorrow morning 225* until it hits 200 or 205, no foil. Rest it. Pull it, hit it with the finishing sauce and then throw it in the crock pot to keep warm.

Good input guys, I thank you.
Click to expand...
I have never foiled any of my pulled pork & smoke it at 225*  I have never had a problem with it not turning out tender, juicy & flavorful. It has good bark as well. Depending on how long it will be between the time it gets done & the time you serve it you may want to consider letting it rest till you're ready for it & save cleaning your crock pot. My one before last I kept in the cooler for 5 hours & when I took it out it was still piping hot & steaming - it would have happily burnt you if you picked it up. Just a thought...
 
Thanks for the info, smoking b. I want to have it ready before the game and since I am doing sliders I want people to be able to make them throughout the afternoon hence why I will use the crock pot. Good to know that I can keep it wrapped though.
 
mvincent42 said:
Wow...and just when I thought I knew what I was doing....

Well I am going to go with my original plan and see how it works. I guess I might have to do more to experiment....shucks!

If I pull it out and the bark is soggy I could probably throw it under the broiler for 10 min or so to crisp up? Any thoughts?
Click to expand...

I have never had soggy bark when foiling.
I dont do butts below 250°. I feel theres no benefit running the temps that low.
However...ribs I may run a bit lower
 
I always say...even bad smoked meat is still pretty good. And I have a feeling this is going to be pretty good!
 
The only time I foil a butt is when it stalls for longer than I want it to. Never had a soggy bark foiling. I always try to stay between 220-250 degrees for the duration of the smoke. If I want to chop the pork I'll take it off of the smoker at 170IT and if I want to pull it I take it off at 190IT. Always turns out great. Thursday I served chopped pork and pulled chicken at my job. I processed both of them in aluminum turkey sized pans and covered with tin foil. Threw them in the cooler and covered with a couple of towels and both pans stayed steaming hot for 6 hours at lunch time. Good luck!
 
I am a Bark Hound and love to tear off chunks of crispy meat and fat when the Butt comes out of the smoker. I foil at 165-170*F to power through the stall then remove the foil at 190-195*F and let it finish to 200-205*F...I get the best of both techniques...Faster cook time and great Bark. We debate which is better, have Both...JJ
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