Basic Pulled Pork Smoke

[johnnybigsmoke]

Hello everyone...

I stumbled onto this website by accident and I must say, THIS IS THE GREATEST WEBSITE EVER!!! Who knew the Internet was good for something other than pornography???

I am no stranger to the Q by any stretch of the imagination, however, I am quite the novice smoker. I'm reading plenty about different methods of smoking and I must say, I have learned more today about smoking pork than I have learned through trial and error over the past few years (Although mistakes have never been so tasty!). I would like to thank all of you who posted on this string, you are all making the world a more delicious place.

I am trying to get a great balance between moist pork and a good hard bark. I have been trying multiple methods and have not yet been successful. It seems like all the methods I've been reading involve a foil wrap at 170 then taking the butt up to 200. I find that this is great to keep the pork moist but my bark always turns to mush. I have also tried taking the butt to 200 without the foil and that just seems to get dry (not terribly dry, but more than I'd like). As an aspiring restaurant owner, I need to find that zen like method that combines the crispy bark with moist and delicious pork.

If someone has already posted a method to achieve this, i apologize for the redundant question. Please put up a link to the post and I would be forever grateful. 

Happy Smoking and Long Live The Q!!!

Johnny K. aka JohnnyBigSmoke

 

[mythmaster]

Hello everyone...

Welcome aboard, Johnny, and don't forget to stop by Roll Call and introduce yourself so everyone else can welcome you, too!

As for your question, I've always foiled mine and have been happy with the bark, but it wasn't crispy by any standards.  You'll just have to experiment -- try injecting and spritzing when you smoke it without foiling.

 

[sqwib]

I am trying to get a great balance between moist pork and a good hard bark. I have been trying multiple methods and have not yet been successful. It seems like all the methods I've been reading involve a foil wrap at 170 then taking the butt up to 200. I find that this is great to keep the pork moist but my bark always turns to mush. I have also tried taking the butt to 200 without the foil and that just seems to get dry (not terribly dry, but more than I'd like). As an aspiring restaurant owner, I need to find that zen like method that combines the crispy bark with moist and delicious pork.

If someone has already posted a method to achieve this, i apologize for the redundant question. Please put up a link to the post and I would be forever grateful. 

Happy Smoking and Long Live The Q!!!

Johnny K. aka JohnnyBigSmoke

I have not tried this but how about foiling at 170 till the temp reaches 190, then remove foil until it reaches 200.

Hope it works

 

[johnnybigsmoke]

I think you both may be onto something there. I have a few butts going on the smoker tomorrow for Canada Day and I think I will try a combination of the ideas... I may try injecting as I go, foil at 170 and remove the foil from 190 to 200. I will let you know how it works out.

I appreciate the help!!!

Cheers,

Johnny K.

 

[johnnybigsmoke]

Well, my Canada Day BBQ was a huge success... I appreciate the advice you guys gave me! The bark did not come out as crispy as i would have liked but I certainly much closer than I was before. I think my next smoke will be even better! Thanks for pointing me in the right direction!!!

Cheers,

Johnny K.

 

[dangarion]

Folks have suggested that this not be done untill about four hours into the smoke. As fear of contamination being pushed to the center of the pork. It is up to you. I do not push a probe in to big hunks till they have cooked a while.

Huh?  I've never once heard of people fearing contamination because they are pushing a thermometer in.  The only fear of contamination is if you don't cook things to the proper temperature.

 

[sqwib]

Well, my Canada Day BBQ was a huge success... I appreciate the advice you guys gave me! The bark did not come out as crispy as i would have liked but I certainly much closer than I was before. I think my next smoke will be even better! Thanks for pointing me in the right direction!!!

Cheers,

Johnny K.

Congrats, glad we could help

 

[pokey]

I apologize if this is answered elsewhere, but I haven't seen it. Most seem to prefer smoking a butt for pulled pork at 225 or 250. I've done two butts so far and each took about 18 hours or so at 225 to get to 190. Both turned out great!

When I bought my Traeger, I opted for the upgraded controller that allows you to smoke at 190. I had read that this would allow you to smoke longer without risking drying out (the meat, that is). I haven't had a problem with the meat getting dry when smoking at 225, but I'm curious to see what it's like to smoke at the lower temp. Has anyone tried this? How much longer should I plan for the whole process to take?

TIA

 

[coffee_junkie]

I apologize if this is answered elsewhere, but I haven't seen it. Most seem to prefer smoking a butt for pulled pork at 225 or 250. I've done two butts so far and each took about 18 hours or so at 225 to get to 190. Both turned out great!

When I bought my Traeger, I opted for the upgraded controller that allows you to smoke at 190. I had read that this would allow you to smoke longer without risking drying out (the meat, that is). I haven't had a problem with the meat getting dry when smoking at 225, but I'm curious to see what it's like to smoke at the lower temp. Has anyone tried this? How much longer should I plan for the whole process to take?

TIA

At those temperatures I think you would have a hard time getting the meat past the "danger zone" in a timely manner. It has been said on this forum and the USDA web site that meat shouldn't remain in the temperature zone of 40* to 140* for more than 4 hours. I did 10 butts this weekend, smoker was at 250* and just barely made the time slot. It still took about 16 hrs for them all to get done.

 

[roklimo]

Plan on using this very soon.  My reverse flow build is almost done!

 

[deannc]

Not sure why you'd want to go with a lower temp?  As you state, butts are plenty moist at 225 even higher...let alone the longer smokin' times.  As others have said, you might be hard pressed to get out of that 140* danger zone range in 4 hours.  Here's a link for some guidelines from the USDA http://origin-www.fsis.usda.gov/Fact_Sheets/Smoking_Meat_and_Poultry/index.asp

 

[pokey]

Not sure why you'd want to go with a lower temp?  As you state, butts are plenty moist at 225 even higher...let alone the longer smokin' times.  As others have said, you might be hard pressed to get out of that 140* danger zone range in

hours.  Here's a link for some guidelines from the USDA http://origin-www.fsis.usda.gov/Fact_Sheets/Smoking_Meat_and_Poultry/index.asp

I don't know. More smoke, maybe? I suppose I could smoke it at 225 until the internal temp hits 140, then dial it down for the last x hours. Maybe I just fell for the hype re the more expensive, optional controller? I'll give it a try anyway. Everything I've tried so far has come out great. I almost figure you can't go wrong (unless you are unsafe).

 

[sqwib]

Pokey, 225 to 250 is your safest bet heres no benefit for butts that low plus as others have stated it may be in the unsafe zone too long.

Ribs ...maybe 190 but even with ribs I wouldn't go below 200 degrees

 

[westsidebbq]

Fantastic info. I'm gonna makes some adjustments to my recipe and see if it helps.

Darren

 

[fliphyzer]

Second or third attempt at pulled pork here, read the sticky which was very informative, thank you.

Tossed it into the oven after foiling it at 170, now its about at 180.  Its a foiled 8 lb butt in the oven at 250. 

I wonder how long till she is at 205?  I really would like to call it a night, been playing with the q for 14 hours and I think it's tired of me.

I will check back in another 3 hours. 

I think next time I will throw the butt in the smoker in the early afternoon, see if I can get to 170 in a reasonable time frame, then foil it and tuck her in the oven for the night?  Good thing the wireless probe has an alarm for when it hits temp.

 

[sqwib]

I wish I could tell you.

One thing I have noticed with Butts over the years, is

                         They're done when they're done!

sort of like a woman in the bathroom, cant rush em!.

One of my first butts took about 2.5 hours per/lb, and the 2 butts I done over the weekend took 72 minutes per/lb....go figure.

 

[cripplecreek]

Thanks meowey,  Great reply!  Will let you know Monday how it comes out.

 

[envgeo]

Same issue here with regard to cook time.  I have a 5lb butt with a small bone in.  Put it on at 8am, cook temp at 225 and it is now 9:33 and the internal temp is only 180.  The plateau was at 158 which was also on the low side.  Plateau lasted probably 2-3 hours?  

11.5 hours seems along time for but that hasn't even gotten close to hitting 195.  Usually when the plateau breaks the internal temp starts to rise at a fast pace, no joy here.  Any ideas?  I will admit I probably should have cut more fat off the outside than I did.  It is/was a beautiful cut with plenty of marbling. 

 

[rdknb]

I should go from 180 to 205 pretty quick, nothing to do but wait and it will be worth it

 

[wntrlnd]

fantastic thread.  super helpful!

as i was cooking some BBQ sauce today i read all 12 pages of this thread.  good stuff!

thanks in advance, meowey and everyone that has contributed to this thread!

i'm smoking my first butt tomorrow and plan on following the method outlined here.  

i'm super happy i know what to expect going into this.