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Need some advice on cooking time for pulled pork

post #1 of 9
Thread Starter 
I need some advice about cooking temperature and times. I have a 9.5 lb butt that should take about 13.5 hours to cook. I want to be able to eat at 5:00 PM but don't want to stay up all night cooking. Can I start cooking about 10:00 PM the previous night and extend the cooking time by turning the temp down to about 190 degrees? Will this work? Appreciate your help on this.

post #2 of 9
what kinda of cooker are you using?if it's where you can dial your temp in you should be able too at some point,like when it's near done you'll want to wrap and spray it with some apple juice and then hold it wrapped in tin foil to keep it moist. i'm sure others will be along to offer some help also.i can't imagine not staying up!!!! dang thats part of queing isn't it? lol course you could cut the butt in half and cut your cooking time down alot!! just another thought. good luck
post #3 of 9
I usually smoke 6 -7 hours and put in foil pan that I hope you had under it with a little liquid. Cover it and place in the oven at 190" or so unless your smoker can achieve that on it's own.I have an electric MES and it does.

I have kept them that way for 8 hours. Some caution that too long foiled will get you mush, never happened to me though. Maybe it is the ingredients in the rub that does that. I keep my rubs pretty simple though.

Hope this helps,
post #4 of 9
Try to go by internal temp not time. I know you'd like to figure out when it'll be done, but you can't always bank on it. Good luck amigo.
post #5 of 9
I ususally smoke my buttts around 8 hours in my H2O at 225. Then foil for 1 hour. Don't recall any problems. Most of my probs extend from the beer consumed.
post #6 of 9
One thing to rememeber...you need to get to 140° internal within 4 hours. And then maintain that minimally either until serving time or till chilled for re-heat. Perhaps consider doing it the day before and re-heating the pulled pork. You lose nothing in flavor.. I think it improves with re-heating. And you can be done at 5PM on the dot, if THAT'S the overriding concern. Save the "liquid gold" meat juice/gelatin, de-fat and make an awsome finishing sauce.
post #7 of 9
What Rich said. Q seems better the next day. You can reheat it in a foiled pan in a 225 degree oven till warmed to your liking.
post #8 of 9
Thread Starter 

Great advice on cutting in half. I have the knife in my hand. Thanks!

post #9 of 9
Thread Starter 
PDT_Armataz_01_37.gif I knew I could get some great advice. I love this forum. Thanks to everyone for the great tips and advice. Looking forward to pulled port tomorrow.

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