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Pulled Pork - Pork Butt 5.25 pounds - Page 2

post #21 of 33
Quote:
Originally Posted by Grillmonkey View Post

The stall is the result of evaporative cooling. Basically, moisture begins to rapidly evaporate from the butt at anywhere from 150-165 or so, and can last for hours. Foiling at this point can help overcome the stall. To get the falling apart pulled pork, all you have to do is take the butt to an IT of 205 degrees and you don't need to rest it. You can just pull it right away and it will be tender and juicy.
All excellent information! I do, however, disagree on the point about not needing to rest the meat. While you can get perfectly delicious pulled pork without resting, I've found that resting takes it to another level. It provides consistently tender, moist meat that stays tender and moist for longer, even after spending time on a steam table or in a crock pot. I think of it like brining chicken. It's not vital to producing tasty results, but if you get in the habit of doing it you'll have a more consistent final product.
post #22 of 33
Quote:
Originally Posted by Mdboatbum View Post


All excellent information! I do, however, disagree on the point about not needing to rest the meat. While you can get perfectly delicious pulled pork without resting, I've found that resting takes it to another level. It provides consistently tender, moist meat that stays tender and moist for longer, even after spending time on a steam table or in a crock pot. I think of it like brining chicken. It's not vital to producing tasty results, but if you get in the habit of doing it you'll have a more consistent final product.

I fully agree.

post #23 of 33
Thread Starter 
Agreed! How long do you like to let it rest? I go for an hour to hour and a half.
post #24 of 33
I'm trying again tomorrow. I've seasoned, re seasoned, and will re season and smear with mustard again tonight. Going in the smoker at 6am at 225'. I will foil when it stalls and then be PATIENT until it reaches 205. Then into a towel and into the cooler. I'm going to do three whole chicken legs also, but will pull them at around the 4 hr mark. I'll put in my sweet potatoes near the end of the pork. Any other suggestions? Tks!
post #25 of 33
Thread Starter 
Quote:
Originally Posted by Miss Geneva View Post

I'm trying again tomorrow. I've seasoned, re seasoned, and will re season and smear with mustard again tonight. Going in the smoker at 6am at 225'. I will foil when it stalls and then be PATIENT until it reaches 205. Then into a towel and into the cooler. I'm going to do three whole chicken legs also, but will pull them at around the 4 hr mark. I'll put in my sweet potatoes near the end of the pork. Any other suggestions? Tks!

Miss Geneva - All sounds great!  My one thing, is after the stall.  You'll hit the stall around 150-170, but when you get through that, then I would start checking the butt starting at 180 IT.  Use the probe test, or feel the bone, and if it wiggles and is about to fall apart, then its time to take it out, then rest it for at least an hour.  The butt I smoked on here was good at 183 (but then again I didn't foil, straight 11 hours).  And I have smoked butts where IT was 195, and 193 and it was completely done.  So it's done when its done (Thanks @Demosthenes9).  This forum taught me that, and ever since I was given that advice, everything has changed in the ways I smoke, it's been awesome.  

 

Enjoy and have a blast!  Post some pics so we can all follow.  

 

JonnyG

post #26 of 33
My butt has been in the smoker since 6am. It's gone thru its stall, and now the internal temp is still at 170. It's been 10 hrs. Should I just keep it I and wait it out?? Help!
post #27 of 33
Thread Starter 

Oh yea.  I know how you're feeling.  Just wait it out.  Wiggle the bone, and try the probe test around 180.  That stall can be a pain.  Almost there just continue to wait it out

post #28 of 33
Quote:
Originally Posted by Miss Geneva View Post

My butt has been in the smoker since 6am. It's gone thru its stall, and now the internal temp is still at 170. It's been 10 hrs. Should I just keep it I and wait it out?? Help!

 

If it was sitting at 170 for a while, it was probably still in the stall.    Could be any number of reasons for it.  Just wait it out or turn up the cooking temp to help power through.

post #29 of 33
Thread Starter 
Quote:
Originally Posted by Demosthenes9 View Post

If it was sitting at 170 for a while, it was probably still in the stall.    Could be any number of reasons for it.  Just wait it out or turn up the cooking temp to help power through.

Yup! Whatever Demo said! 😀
post #30 of 33
So its still trial and error for me. I pulled the 7lbs roast at 12 hrs. Let it rest in towel in cooler. Wasn't done. Put it in container in fridge. Went to bed! Got home from work, pulled it apart, or I should say RIPPED it apart. Put it in a crock pot liner bag, put that in a zip lock and put it in the freezer for later. 2 to 3 hrs in the slow cooker will be perfect. What I learned. ...foil during the stall and turn up the heat to push it thru! I hope I'm right. Will try again next weekend!
post #31 of 33

..Something you could try is to just put that bad boy on there at bed time, let it do its thing all night and pull it out when the internal temp hits 200....No worrying about the stall, no worrying about being done on time, no temptation to check it every hour (which prolongs the cooking time) and best of all you get to sleep through all the anxiety that goes along with learning how to churn out good BBQ.

 

It really is as simple as putting it in the smoker and taking it out when it's done.....Keep it simple


Edited by Damon555 - 6/22/15 at 6:12pm
post #32 of 33
Quote:
Originally Posted by Damon555 View Post
 

..Something you could try is to just put that bad boy on there at bed time, let it do its thing all night and pull it out when the internal temp hits 200....No worrying about the stall, no worrying about being done on time, no temptation to check it every hour (which prolongs the cooking time) and best of all you get to sleep through all the anxiety that goes along with learning how to churn out good BBQ.

 

It really is as simple as putting it in the smoker and taking it out when it's done.....Keep it simple

 

 

Damon, I think you inadvertently hit on the biggest "trick" to smoking, which is knowing when the meat is done.  Just an FYI, but not all pork butts are "done" at 200 degrees.    Some are done sooner, some are done later.  All depends on a number of variables.

post #33 of 33
Quote:
Originally Posted by Demosthenes9 View Post
 

 

 

Damon, I think you inadvertently hit on the biggest "trick" to smoking, which is knowing when the meat is done.  Just an FYI, but not all pork butts are "done" at 200 degrees.    Some are done sooner, some are done later.  All depends on a number of variables.

True.....I should have said "in the neighborhood" of 200 degrees...

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