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First pulled pork -- AWESOME

post #1 of 12
Thread Starter 
Tried the method where you smoke to 140 degrees, then foil wrap, then smoke more, then let it "rest" in a cooler for two hours.

The meat turned out perfect, but here's a few tips:

*Definitely rub it with a thin coat of mustared the night before. Be sure to use a GOOD rub the night before too.

*Mopping with a SPRAY BOTTLE is definitely the way to go.

* There is NO WAY an eight pound butt will ever reach 205 degrees in a 225-degree smoker. I smoked for 8 hours, and the temp "stuck" at 160. I finished in the over and -- fearing it would never heat t0 205 in a 225F oven, I boosted the heat to 300. And it ended up PERFECT.

*Make sure you use a well-marbled butt.

Happy smoking to all!

So now how do I get membership in the Order of Thin Blue Smoke?
post #2 of 12
What you had there was a classic example of the plateau that is spoken about. It will hold at a certain temp until the collagens and conective tissues break down, then it will move along and get on up to temp.

No biggie you moved it to the oven as it turned out perfect for ya. Next time try to ride out the stall - 'Patience Grasshopper'

Keep Smokin
post #3 of 12
Hi Doug -

Rubbing the night before is a great idea - the spiced really sink in.

Spray bottles not only make kife easier but keep you from over-mopping.

An 8 lbs or even a 20 pound piece of meat will reach 205 degrees in an 225 degre smoker but it times time and patience! Sounds like you hit the dreaded plateau! It happens sometimes you just have to wait it out. I've had some large butts go for 10 or 12 hours before they finally got done. Someone posted a 14 hour butt - waiting is the hard part but it's well worth the wait!

Eventually you will show you epertise and be nominated but it takes time before the family sees that you know your stuff. Keep smoking, show your efforts (pictures are nice) and be helpful and you will be noticed in time!
post #4 of 12
Debi, I had a butt that took 14 hours, the plateau took over 4 hours then it just crawled from 155 to 205 in another 4 hours. Was it worth the wait? Oh HELL yes, I went to lift it off the grill and the flat bone just came off in my hand.
post #5 of 12
There ya go Doug another satisfied customer and poof that it's worth the wait! icon_lol.gif

I knew somebody did it sorry I couldn't remember who ...
post #6 of 12
I had a 9 pounder that took 15 1/2 hours. It must of idled for close to 3 hours at one point. Like to drive me nuts! But eventually the heat took over.
post #7 of 12
yeah doug.........the plateau happens when the collagen........the marbleing.........starts to break down..........takes a while......the more marbleing.......the longer the plateau...........

q-view is just about mandatory for even consideration for OTBS.........

post #8 of 12
So now how do I get membership in the Order of Thin Blue Smoke?

You can post a hundred jokes, that will get ya a nomination!! LOLOLPDT_Armataz_01_12.gif
post #9 of 12
I have had butts skip the plateau butt that is rare. There are times I swear the thermometer is brokenicon_razz.gif. Those butts have a mind of their own they will be done butt not until they are ready to be done.
post #10 of 12
Amen John!
post #11 of 12
yep, ive never done a pulled pork shoulder in less than 12 hours....patience is a big part of the whole thing
post #12 of 12
Congrats Doug on your first pulled pork smoke. I guarantee it won't be your last one!
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