Basic Pulled Pork Smoke

[jokensmoken]

So is there a happy medium then? Can you maintain the moisture from wrapping but still get a good bark? Seems odd that you'd have to sacrifice one to get the other.

The purpose of foiling is not to retain moisture it's to speed the cook time.
There's so much fat in a butt or shoulder they're almost impossible to dry out.
So if you don't mind the extra time don't foil it.
And you'll still have some bark if you do foil.itll just be a little softer...

 

[toystry]

The purpose of foiling is not to retain moisture it's to speed the cook time.
There's so much fat in a butt or shoulder they're almost impossible to dry out.
So if you don't mind the extra time don't foil it.
And you'll still have some bark if you do foil.itll just be a little softer...

Makes sense now. So I'm assuming this would apply at any point above 165 degrees right? Example. If I need the pork to be ready in 14 hrs but at the 12hr mark, I'm still at 180 degrees, is it safe to say that I can pull it then, wrap and it will increase the speed time, right?

Also, I forgot, what is the stall speed for pork butts.......160-65? If I remember correctly, my last pork should smoke stalled for 2-3hrs at 165.

 

[jokensmoken]

Makes sense now. So I'm assuming this would apply at any point above 165 degrees right? Example. If I need the pork to be ready in 14 hrs but at the 12hr mark, I'm still at 180 degrees, is it safe to say that I can pull it then, wrap and it will increase the speed time, right?

Also, I forgot, what is the stall speed for pork butts.......160-65? If I remember correctly, my last pork should smoke stalled for 2-3hrs at 165.

Exactly right about wrapping...
And stall temps and times vary from hunk-o-meat to hunk-o-meat...
Depends a lot on how much fat and collagen there is...but yes usually most large roasts, briskets or what have you stall around 160 165...but for how long is anybody guess...
I've had identical looking butts weighing the same smoking side by side finish several hours appart...
It can be frustrating as all get out sometimes...lol...

 

[jokensmoken]

I just did a 10 pound butt I started at 10:00 last night and let it roll through...it was close to 11:00 this morning before it was done...
BUT it was only 10° outside and I run my smoker about 225° when I've got time...Ive only had a couple take longer than 12-14 hours and I do dozens a year.

 

[marauder]

What's the purpose of pulling the meat from the smoker at 165 and then foiling? Also, aside from not burning charcoal and hickory, what is the advantage of putting it in the oven vice leaving it on the smoker?

I used this method the first time I smoked but for the life of me I can't remember if I removed, foiled it, and put it back on the smoker. TIA for the info.

first wrapping at 160 moves the product through the stall i like to use butcher paper instead of foil use this on ribs briskets and pork shoulder.. the bark stays bark not mush.

 

[jokensmoken]

first wrapping at 160 moves the product through the stall i like to use butcher paper instead of foil use this on ribs briskets and pork shoulder.. the bark stays bark not mush.

I've read that about butcher paper.
Is the better bark because the butcher paper wrap allows steam to escape more than the foil?

 

[Texan4ut]

Might try this slaw for a topping. I buy shredded red cabbage, squirt a little olive oil in an iron skillet add the slaw stir to coat with the olive oil, then add a tablespoon of chili powder and a can of Rotel Tomatoes un drained. Cook stirring occasionally till the liquid has cooked off. I top my pulled pork sandwiches with this.

 

[25mike]

I followed this method very closely. Can anyone tell me why my 11 pound butt stalled out at 180 degrees after being at 240 for 22 hours?

I finally pulled it out and it fell apart. I’m confused why the temp stalled out though. I thought the fall apart stage was 195-205.

Thanks for the help

 

[uncle eddie]

I have had PP stall at various temperatures and had probe tender in various temperatures as well. I know this doesn't give you a clear concise answer...sorry. Most of my PP has been probe-tender in the 190F-202F range but, like you just experienced, I have had them in the 180's as well.

Wrapping the PP at around 160F has reduced cook-time but not the temperature the the PP is probe tender. It does have a lot to do with the quality of the meat, marbling, etc.

 

[chef jimmyj]

Butts can fall apart at lower temps, 180 vs 205, if given enough time. Look at Sous Vide. Soak a tough hunk of Eye Round at 130 for 22 hours and the Beef comes out Med/Rare and nearly Fork Tender. The breed, age and how it was raised, all effect how tender the meat will be and at what temp. After 22 hours a sufficient amount of the connective tissue converted to gelatin at 180. The next 10 pound Butt may only take 15 hours but won't be tender 10 hours in at 180, it will take 5 more hours and have to get to 205...JJ