Smoked pulled pork

bigbrybbq

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Feb 2, 2013

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• Feb 2, 2013

• #1

Ok I need some help. I am smoking 4 pork shoulders with an average weight of 7.4 lbs. I will be using an Brinkmann electric smoker. So, he is question. How long should I cook them for? I have cooked a 9 lb one for 8 hrs on the smoker and finished it in the oven for 10 hrs. It came out awesome. Any advise would be great. Thank you.

 

chef jimmyj

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7,150

• Feb 2, 2013

• #2

I don't know what temp your Brinkmann will do, but at 225-240*F plan on 2hrs/lb, 250-300*F 1.5hrs/lb and anything over 300*F 1hr/lb. I like to add 2 hours to CYA/Rest the meat that way you don't have hungry people giving you the Stinkeye...

Sounds like the 9 pound Butt was in the 225-240*F range since it was great after 18 hours...JJ

 

bigbrybbq

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Feb 2, 2013

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• Feb 2, 2013

• #3

Yes, it cooks at about 225 to 250. But is it ok for 8 hrs on the smoker and the 10 hrs in the oven? If so at what temp in the oven? Last time the oven was sent at about 125 to 150 degrees

 

pgsmoker64

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Apr 23, 2010

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• Feb 2, 2013

• #4

BigBryBBQ said:

Yes, it cooks at about 225 to 250. But is it ok for 8 hrs on the smoker and the 10 hrs in the oven? If so at what temp in the oven? Last time the oven was sent at about 125 to 150 degrees

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Bry,

Why set the oven so low?  

There are those of us who will say "if it starts in the smoker it ends in the smoker" (I'm that way myself) but technically there is nothing wrong with transferring to the oven to get some sleep.  

For pulled pork you are looking for an internal temperature of about 200 degrees and you are not going to get there setting your oven at 150.

Follow JJ's guidelines above and you will be okay.

Good luck,

Bill

 

bigbrybbq

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Feb 2, 2013

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• Feb 2, 2013

• #5

Thanks for the advise Bill. I'm not new smoking. I just have not smoked that many at one time.

 

pgsmoker64

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Apr 23, 2010

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• Feb 2, 2013

• #6

BigBryBBQ said:

Thanks for the advise Bill. I'm not new smoking. I just have not smoked that many at one time.

Click to expand...

10-4 Bry.

One or 20, the weight and cooking temperature will determine how long it takes to reach your desired internal temperature (IT).

Good luck,

Bill