First Attempt at Pulled Pork this weekend

jcam222 said:

 
So after several smaller projects in my new smoker I am going all in this weekend for Fathers Day gathering and doing pulled pork. I have read extensively on here regarding brine / no brine, mustard coating, rubs, finishing sauces etc. Will go pretty basic on this one using the step by step from the index and likely will use SocalQ finishing sauce on half the batch. Have settled in on applewood for the smoke. 

My first few smokes have been 2 to 4 hour deals with chicken, pork loin , burgers and meatloafs. With this being a much longer longer smoke I bought an AMPS for my MES40.

So questions with  this behemoth piece of pig at 18.67 lbs. 

1) What is this cut? Is it the butt and shoulder joined?  Looks like two butts.  It is common to put two together. 

2) As a whole piece what would my expected smoking time be?  I'd be shocked if you only found one piece of meat. 

3) Should I have it cut in two to reduce smoking time to what I hope to be 14 hours or less?  Been done for you. 

Any advice appreciated! Thanks

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• jcam222
• Jun 14, 2017

pork.JPG

• jcam222
• Jun 14, 2017

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jcam222 said:

 
Thanks both of you! So assuming its two pieces I plan on cooking to around 200 degrees for the final pull. I believe Ill set the smoker for 240ish. I'll pull and wrap around 160. Would this result in something around  12 hour total?  Since you've got two 9.3 lb roasts there, 12 hours at 240-ish might be a little ambitious unless you crank the temp up once you wrap it. 

Also are those butts? I know butts are part of the shoulder piece but it just references blade? LOL sorry just  confused and learning. They look like butts to me.  Picnics usually have the skin on them and are not called "Boston," at least where I shop.   

While I am asking questions.................I am planning on using the SoCalQ finishing sauce on half the pulled pork. Is there any merit in putting the finishing sauce in the water pan and ultimately using a mix of the SoCalQ and meat drippings as a finisher?  Personally I separate the fat from the drippings, add the drippings back to the meat and save the fat for other uses.  I put finishing sauce in squeeze bottles and let people add the finishing sauce to their sandwich or plate.  I think vinegar loses its zing the longer it sits on the meat.  It makes the meat "pop" when it is added fresh.   I get the squeeze bottles for something like a buck fifty at my existing grocer.  I've seen them for $4 at other grocers.   I always keep a bottle of Chef JJ's finishing sauce in my refrigerator.   I keep a supply of the bottles on hand because when I take pulled pork to family and friends, there's always enough for leftovers, and it just isn't pulled pork to me without finishing sauce.       

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