or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Pulled Pork scaled down - tips and suggestions needed
New Posts  All Forums:Forum Nav:

Pulled Pork scaled down - tips and suggestions needed

post #1 of 11
Thread Starter 

Hi all,

 

Looking for tips for pulled pork butt or shoulder on a smaller scale.  I am cooking for two and down want 5lb+ of left overs and cant pull of a 12 hour cook either this weekend.

 

If I can pick up a 2-3 lb but or shoulder cut can I cut down the cook time?   Or is the whole point the time and not the size?  Hope that makes some sense.

 

We really like pulled pork but the time investment coupled with more leftovers than the two of us can manager has been a deterrent.

 

Any tips would be greatly appreciated!   Thanks

post #2 of 11

SY, the smaller the butt the quicker it will cook,1.5 -2 hrs per pound.Frozen PP will taste just as good a month later,cook a good size one and have quicky meals for later ?

post #3 of 11

I cook for just the two of us and smoke at least two of the largest butts I can find.  Vacuum packed and frozen leftovers are quite handy. 


Edited by Bassman - 6/26/15 at 10:41am
post #4 of 11

I would think you could do a 2.5-3 lb butt in 5-6 hours, depending on method & temp.

I like 275 degrees. The higher temp helps power it through the stall quicker, as well.

 

TW

post #5 of 11
I'll agree on all points. I like to smoke butts at 300°-325°. If you go much smaller than 4lbs I'd back the heat down a bit as you do want it to linger in the 160°-195° internal temperature range for a while so the connective tissue has time to break down. Tumbleweed's suggestions on time and temperature sound exactly like what I'd do.
I also agree on there being no need to go smaller. Pulled pork is some versatile stuff. From pizza, to soup, to enchiladas to lasagna you can have a whole lot of fun with the leftovers. We usually do a 7-8 pounder for the wife and I and freeze the leftovers. At 300° or so, that size butt takes between 6 and 8 hours. And don't forget the most important part: a 1 to 2 hour rest after removing it from the smoker. Wrap it in foil and then an old towel. If you have an empty cooler handy you can plop it in there, but it'll be fine just sitting on the counter. This rest period will allow the meat to gently cool, re absorbing the juices and further dissolving connective tissue. It takes a pork butt from really good to off the charts great.
post #6 of 11
Thread Starter 
That's all great info and very good news!!! Thank you. All the write ups had very large butts and that was keeping me away. Will be firing one up soon.
post #7 of 11

 First three things I bought after joining here was a meat slicer, a vacuum sealer and a Maverick Temp set up. There are just the two of us also, but a 10lb butt will turn into about 6lbs of meat after cooking. I was first worried about leftovers, then found out I needed to do more than one at a time or do them more often as we go thru the stuff.

 

 I have two butts curing in the meat fridge for this weekend to become pulled ham and one for Buckboard bacon. I have a third that is going on in the morning for pulled pork as I just opened up my last bag of the last smoke of pulled pork. Hold out for internals of 205 and it'll make you a believer dude.

 

 Happy smoking.

 

  Griz

post #8 of 11
Thread Starter 

now that I have half of one that is about 4.2 lbs, I think I will do a whole one next time.  this is my first so we will need to see how the end product turns out.  

 

One day I will get a slice and sealer.  they are on my wish list.

post #9 of 11
Quote:
Originally Posted by sandyut View Post

now that I have half of one that is about 4.2 lbs, I think I will do a whole one next time.  this is my first so we will need to see how the end product turns out.  

One day I will get a slice and sealer.  they are on my wish list.

Keep in mind with a pork butt, especially bone in pork butt you only get about 40-50% meat after its cooked. So a nine pound butt will yield 3-4,5 pounds of meat. There's lots of fat that gets discarded or renders out.
post #10 of 11

Not exactly the same, but look for "country pork ribs" at your grocery store.  I've cooked them over a low heat on my regular BBQ and they come out great.  Takes about an hour and I flip them every 10 to 15 minutes.  Many times I've considered tossing a dozen of them into my smoker to see if I can achieve "pulled pork" status with them.  I've always wondered if it would create too much bark.  Is that even possible? 

 

FYI, country pork ribs is just a pork butt cut into fat 1.5" to 2" square strips.

post #11 of 11
Thread Starter 

ok so for a first timed pork butt - OMG! that was good.  Next time will be making a whole butt no doubt about it.  thanks for all the support and assistance!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Pulled Pork scaled down - tips and suggestions needed