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The 8/21/14 Newsletter - Pulled Pork

post #1 of 4
Thread Starter 

Ok, just got the newsletter on pulled pork today. I personally think I do a pretty darn good pork shoulder. I usually use a 9-11 lb bone-in shoulder on an offset charcoal/wood smoker. It can be a challenge to keep a steady temp but I do strive for somewhere between 215-250. I am curious about today's pulled pork newsletter because mine as described above will be done in about 8-10 hrs, hitting just over 190 degrees. After sitting wrapped up for at least an hour it shreds beautifully. However today's newsletter suggests the following..."At 225 °F you can expect this 6 to 8 lb roast to take up to, and exceeding, 14 hours.". A smaller roast taking considerably longer time...hmmm. So am I missing something? Should I let mine go even longer than 8-10 hours despite the fact it comes out really good?

post #2 of 4

If what you've been doing has worked, then don't change a thing! As many many have said, there's just no way to generalize every piece of meat, and the per lb cook times are guidelines more than anything. I haven't read the newsletter....I think I should sign up, but that's my take on your question at least. I cook by temperature and probe tests only!

post #3 of 4
Quote:
Originally Posted by lafortc View Post
 

Ok, just got the newsletter on pulled pork today. I personally think I do a pretty darn good pork shoulder. I usually use a 9-11 lb bone-in shoulder on an offset charcoal/wood smoker. It can be a challenge to keep a steady temp but I do strive for somewhere between 215-250. I am curious about today's pulled pork newsletter because mine as described above will be done in about 8-10 hrs, hitting just over 190 degrees. After sitting wrapped up for at least an hour it shreds beautifully. However today's newsletter suggests the following..."At 225 °F you can expect this 6 to 8 lb roast to take up to, and exceeding, 14 hours.". A smaller roast taking considerably longer time...hmmm. So am I missing something? Should I let mine go even longer than 8-10 hours despite the fact it comes out really good?

 

If what you are doing is working great and giving you the results that you want, I agree.. don't change a thing about it!

 

Maybe I peak inside a little more than you do:biggrin:

 

With large roasts like pork butt, brisket, chuckies, etc., we often estimate based on the weight but it's actually more about the thickness than anything.

 

i.e. a 17 lb brisket that is the same thickness as a 12 lb brisket, will probably get done in about the same amount of time.

post #4 of 4
Thread Starter 

Ok - good to know. I just wanted to be sure I was not missing out on some great trade secret. Next mission is brisket...always comes out too dry.

 

thanks again...

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