A question about Pulled Pork (trust me, i am going to duck and run, but i have to ask)

[appwsmsmkr1]

First, I am a newbie, i haven't done my first smoke so please bear with me. Im waiting for weber to send me the part i need. Second, I have an addiction to cooking equipment. ie, mixers, smokers, food processors etc. i use all of them for many things. My newest is the smoker, and my oven is broken go figure!! lol

I am reading a lot about smoking pulled pork on a smoker taking up to twelve hours or more at the temp of 225*. Im curious to know why it takes so long to cook being that when you put a boston butt inside a crock pot it only takes about 10 hours and the crock is at 205* which the meat is sometimes overcooked.

again, please excuse the newbie for she does not know....

TIA

 

[bakedbean1970]

Your crock is cooking with heat and steam. You can do the same thing by smoking a pork butt to 160 and then wrapping it in foil. This will shorten cooking time.

 

[deanoaz]

First, I am a newbie, i haven't done my first smoke so please bear with me. Im waiting for weber to send me the part i need. Second, I have an addiction to cooking equipment. ie, mixers, smokers, food processors etc. i use all of them for many things. My newest is the smoker, and my oven is broken go figure!! lol

I am reading a lot about smoking pulled pork on a smoker taking up to twelve hours or more at the temp of 225*. Im curious to know why it takes so long to cook being that when you put a boston butt inside a crock pot it only takes about 10 hours and the crock is at 205* which the meat is sometimes overcooked.

again, please excuse the newbie for she does not know....

TIA

A slow cooker crock is a sealed environment, so the lower temp. has more of an effect.  225 on a more open smoker takes a little longer because there is more heat loss.  But, besides that, on a smoker, you get a smoke flavor......not so on a slow cooker unless you put in liquid smoke (ugh!).

 

[chef jimmyj]

Yep, the Liquid and or Steam in a crock pot is much more efficient at transferring heat energy than the hot Air in a Smoker. That is the benefit of Low and Slow, there is time to pick up smoke flavor while the heat breaks down connective tissue in a tough cut of meat like a Butt or Brisket...JJ 

 

[aelder2]

I am almost embarrassed to admit that I used to make pulled pork in an electric roaster or sometimes a crock pot, long before I found out how to really cook meat. Once you venture into the world of meat smoking, you will never go back.

Once you get your smoker up and going, follow this link.

http://www.smokingmeatforums.com/a/basic-pulled-pork-smoke

You will not be disappointed.  Welcome aboard. Happy smoking!

ae

 

[bama bbq]

If you don't want it to take so long cook it at a higher temp.  My last pulled pork cook was a 6.5 lb butt at a range of 275* +/- 25*.  It took 8 hrs (1.5 hours per lb.) including a stall at 180* for 2 hrs without foiling.

 

[cooknhogz]

X2 on hot and fast. Smoke 275 to 300 till IT reaches 160, wrap in foil till IT 205, rest in well insulated cooler 2 hrs

 

[diggingdogfarm]

Yeah, more often then not, I now smoke hot and fast, but rarely talk about it because it's not the status quo here....some folks tend to freak-out when you mention it...but attitudes seem to be changing.
I have the patience and attention span of a gnat, so it works good for me!!! LOL
When done well, the results are as good as low and slow.


~Martin

 

[appwsmsmkr1]

Has anyone cooked the butt at a higher temp with a good result like at 250-275*?



I have also done my pork in the crock but prefer the oven method at 300* over the slow cooker by far. My husband is of cuban decent so shoulders and butts are made every holiday in the oven with mojo (garlic marinade). i am dying to try it that way in the smoker. I'm sure it will be fantastic.

My brother in law cooks a whole hog in a chinese box every christmas. But I have yet to try the smoked version.

My next piece of equipment will be the guru :) for the pork

 

[s2k9k]

I've always smoked my butts low and slow, around 230* but recently I made a Pernil inspired butt and since I stabbed it so many times I wanted to be sure I got it to 140* in less than 4 hours so I smoked it hot, 270*-280*, and it came out fabulous! As good if not better than the ones I've done low, so I think I'm a convert to hot and fast on pork butts!

http://www.smokingmeatforums.com/t/133148/pernil-in-the-mini-becomes-a-cuban-sandwich

 

[ecuizbest]

I have frequently smoked picnic shoulders at 325. More fat on those but they don't dry out.

 

[rtbbq2]

First, I am a newbie, i haven't done my first smoke so please bear with me. Im waiting for weber to send me the part i need. Second, I have an addiction to cooking equipment. ie, mixers, smokers, food processors etc. i use all of them for many things. My newest is the smoker, and my oven is broken go figure!! lol

I am reading a lot about smoking pulled pork on a smoker taking up to twelve hours or more at the temp of 225*. Im curious to know why it takes so long to cook being that when you put a boston butt inside a crock pot it only takes about 10 hours and the crock is at 205* which the meat is sometimes overcooked.

again, please excuse the newbie for she does not know....

TIA

As everyone states that steam in an enclosed cooker will cook the meat much faster. When you wrap/foil your butt at 180° or so it cooks faster also. If you have every used a roaster to cook a turkey, you will find the same thing happens. Cooks faster than in the oven..

 

[appwsmsmkr1]

I did see the pernil post and as a cubanesque person I am very proud that It did come out great!! I'm definatly going to try that!!!

Everyone thank you for your help!!! Enjoy the new year! Make it smoke!!