or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › 1st try on Pulled pork questions...Help please
New Posts  All Forums:Forum Nav:

1st try on Pulled pork questions...Help please

post #1 of 9
Thread Starter 

Ok so I plan on doing my 1st pulled pork this Sat.  From compiling notes from this site ( I think) I got most of my questions answered.

questions...

1... For pulled pork what choice of meat do I use.  Shoulder / Butt?

 

2... For timing.  I understand you need to allow 1.5 to 2 hours per lb. (estimate I know) the internal temp will tell you when its done.

So if you get an 8lb piece you need to allow 16 hours.  But instead of getting two 8 lb butts could you get four 4lb butts to cut your time in half.  Any issues with doing this?  I have plenty of room in the smoker to do this.

 

Thanks in advance.

post #2 of 9
1. Yep! Either will work just fine. If I use a shoulder I will trim all the skin off because I want my rub right on the meat and the skin will get thrown away after cooking anyway. Some people trim the skin off then use it to make pork rinds.

2. Nothing wrong with smoking smaller cuts, you will actually get more bark that way and cut your smoking time down considerably.
post #3 of 9
why soo many small butts when u can just do the 2 and be done with it..that way you only deal with 2 temps and not 4. each piece is not gunna get to temp the same time.
post #4 of 9
Quote:
Originally Posted by Captok View Post

Ok so I plan on doing my 1st pulled pork this Sat.  From compiling notes from this site ( I think) I got most of my questions answered.

questions...

1... For pulled pork what choice of meat do I use.  Shoulder / Butt?

 

2... For timing.  I understand you need to allow 1.5 to 2 hours per lb. (estimate I know) the internal temp will tell you when its done.

So if you get an 8lb piece you need to allow 16 hours.  But instead of getting two 8 lb butts could you get four 4lb butts to cut your time in half.  Any issues with doing this?  I have plenty of room in the smoker to do this.

 

Thanks in advance.

 

Quote:
Originally Posted by S2K9K View Post

1. Yep! Either will work just fine. If I use a shoulder I will trim all the skin off because I want my rub right on the meat and the skin will get thrown away after cooking anyway. Some people trim the skin off then use it to make pork rinds.

2. Nothing wrong with smoking smaller cuts, you will actually get more bark that way and cut your smoking time down considerably.

 

  1. Ditto. I have been doing Butts with Picnics most of my cooks now, I get better results using both cuts together.

  1. Yes that works, you can also half a larger butt, remove the bone and trim the fat cap and false cap for a quicker cook as well.

 

  • Save that Skin

post #5 of 9
1. Ditto

2. Go small if you have the grill space. It'll give you more bark, and more practice. You'll be monitoring for pieces of meat and practice makes perfect.
post #6 of 9

Hello , captok . You'll do fine , Shoulder/Butt is very forgiving and a great cut to learn on...

 

Yes, you will save time with smaller pieces , you have the space and want more Bark, do it.

 

Send Q-view biggrin.gif

 

Have fun and . . .

post #7 of 9

Butt's easier because it's trimmed and ready to put on the smoker. Shoulder can be a little ungainly with all the skin. End product will be pretty much the same, though the butt might have a little more internal marbling leading to a moister, slightly more tender product. The differences are negligible.

Smaller butts will shorten your cook time, but so will raising your temp. At 275˚, you're going to cut your cook time by 40% and render the fat better. It's up to you. Some swear by smoking at 225˚, but it's been proven time and again that 225˚ is not any sort of magic number. Be advised, however, that higher temps tend to narrow the margin for error, so keep an eye on the internal temps. Start checking at 195˚ and as soon as that meat probes easily and the bone wiggles free, get it out of the smoker and resting.

 Good luck and Let us know how it turns out!

post #8 of 9

Remember that 1.5 to 2 hours per pound is not always correct. Week before last I did a 9# butt low and slow at 220. took 22 hours but I didn't foil either. After tasting it, I wouldn't have done it any other way either! You can estimate all ya want, but the meat will tell you when its ready.

post #9 of 9
I use fresh picnic for my cooks. The store I go to the picnics are about $0.50 a lb cheaper. I also save the skin to make cracklings.

I cook at 250-275 and do not wrap until 190 and I let it rest covered and allow the carry over cooking finish the cooking. I am not a fan of bringing the pork to 205 then rest and pull. I find it gets too mushy for my taste.

You will find in my signature how I do my picnics/butts.

Good luck and please share your experience with us.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › 1st try on Pulled pork questions...Help please