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question on pulled pork

post #1 of 12
Thread Starter 

I am kind of new at this, I have all the tools just none of the knowledge. I understand all about cool and slow but my question is how long dose the pork need to be under smoke, do I keep fueling the smoker with chips the whole cooking time??

 

thanks Fat Zack

post #2 of 12

It really comes down to preference.  I smoke mine depending on the weight 6-8 hours.  I just did a couple 7 pound pork shoulders this weekend and I smoked them for about 6 hours.  I would of gone longer but they cooked quickly.  

post #3 of 12
Quote:
Originally Posted by fat zack View Post

I am kind of new at this, I have all the tools just none of the knowledge. I understand all about cool and slow but my question is how long dose the pork need to be under smoke, do I keep fueling the smoker with chips the whole cooking time??

thanks Fat Zack
What kind of smoker do you have ?
post #4 of 12
Thread Starter 

I have several ! is a cheap char-broil propane from wally world and another is a brand new LEM electric.

post #5 of 12
Thread Starter 

do you keep your smoker smoking the whole time or after the chips are finished do you just let it go without new chips

post #6 of 12
Well , see , I smoke exclusively on a weber smoky mountain cooker. I thro w a few chunks of smoke wood on at the beginning and when that's used up , it's all charcoal....I don't have any experience with electric smokers and chips and all that....but it's all according to how much smoke you want to taste....I will say , I think less is more when it comes to smoke....but that's just me.
post #7 of 12

 Hi fat zack. On electric with a pork butt, I will keep the smoke going till the IT is about 160-165. I then wrap in foil and finish to 205 IT without smoke. This can be done in the smoker or oven. I usually crank the temp to about 325 to finish quicker. However, if you are wanting a heavier bark, do not foil. Depends on what you want the finished product to be.

 

   Mike

post #8 of 12

i usually only put smoke on the meat for the first half of the smoke

post #9 of 12

I smoke mine all the time, remember you what a thin blue smoke

post #10 of 12
A good rule of thumb is 1.5 hrs per pound that way you can kinda judge how long it will take. Also let it rest wrapped in foil for a hr after its done.
post #11 of 12

hes asking how long to impart smoke to flavor the meat....not how long to cook it....102.gif

post #12 of 12
Quote:
Originally Posted by raastros2 View Post

hes asking how long to impart smoke to flavor the meat....not how long to cook it....102.gif

Ahhh Yea after reading it again lol. I smoke untill internal temp is at 165 then a wrap till 200. There question answered icon14.gif
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