Newbie Question

[WornOutMom]

We have recently purchased a new electric smoker but have only used it a few times and have been very happy with the results. In the past we have only smoked 1 piece if meat at a time. My husband's 50th birthday is coming up and I will be smoking about 30 lbs of Boston Butt, 4 7 - 8 lbs butts. How should I guesstimate my cooking time? Total weight or by the largest piece?

 

[chef jimmyj]

Largest piece but I would add a 2 hour pad to CYA. That much cold meat will require extra time for the smoker to recover. And Stuff happens whenever you really need to make deadlines...JJ

 

[Geebs]

Be safe and cook it the day before. Pulled pork reheats great!

 

[buzzy]

Both good advice. Lucky man to have a wife that will run a smoker. Mine won’t touch it but makes up for it by prepping & clean up. Plus comes up with some ideas for smoking different things. Happy Birthday to the husband

 

[DaveWNY]

I would agree with the 1 hr per pound of the largest as a guideline, and then adding in 2 more hours.... I ran into the same thing last weekend when I did 2 boston butts on my grill with a smoke box and the time ended up being 7.5 hours with the weights of the 2 being 5.7 and 6.4 lbs.

I really do like the idea of making the day before but I have learned one thing with that. When breaking up the meat, you can do that, but don't shred it like you would be serving it that day, it seems to lose more moisture that way and dry out a bit more. I have been just breaking mine into hunks and placing it in a ziploc bag and then shredding it the way you want to after it is reheated.... Just an idea to keep the extra moisture in it if you don't sauce right away....

 

[rjob]

A finishing sauce has worked for us when prepping pulled pork the day before. Kept meat moist. Select a finishing sauce that suits your guests tastes. Search SMF for a selection.

 

[chef jimmyj]

The time per pound is temp dependent. 225-250, 2hrs per lb. 250-275, 1.5hrs per lb and 275-300, 1hr per lb. These times typically give some wiggle room. Your meat may go long or faster than typical. Below is some finishing sauces that are popular...JJ

Foiling Juice / Sweet Pulled Pork Finishing Sauce

Foiling Juice

For each Rack of Ribs Combine:

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, skip the Butter.

If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.

If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.

When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

I was AMAZED...No additional sauce needed. ENJOY...JJ

Tangy Pulled Pork Finishing Sauce

This is more of an Eastern North Carolina style Finishing Sauce...

2 C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.

1/2 tsp Grnd Allspice

Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.

For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ

POP Sauce

2C Cola

1/2C Apple Cider Vinegar

2T Rub, whatever's on the meat.

1T Mustard

1T Molasses

1T Colgin Hickory Liquid Smoke (optional)

Add all to a pot and bring to a simmer, for 5 minutes.

For Finishing Sauce, keep warm and add to meat.

For Marinade, cool for 30 minutes the refrigerate until cold.

Marinate meat overnight.

For Glaze, reduce over low heat until syrupy. Brush over grilling meat and caramelize.

Enough for one average butt.

 

[weev]

The time per pound is temp dependent. 225-250, 2hrs per lb. 250-275, 1.5hrs per lb and 275-300, 1hr per lb. These times typically give some wiggle room. Your meat may go long or faster than typical. Below is some finishing sauces that are popular...JJ

Hey JJ I made the first one the foiling juice this past weekend and it was awesome. My daughter said it was a must from now on Thanks