Cheating time on Pulled Pork Butts

Discussion in 'Pork' started by workoutchamp, Sep 22, 2008.

  1. All Y'all (plural in KY),

    I am doing a fund raiser this weekend. I do fund raisers from time to time, and do chicken and brats. But this time they want pulled pork sandwiches.

    I have cut butts in half before to speed things up - what are your thoughts on this? I've also done the pork sirloin chunk - it is already in two small pieces - does great in 5-6 hrs.

    I need these rascals to be done in about 6-6.5 hrs - serving at 1pm.

    Can we cut these without issues? Any ideas or thoughts?

    Brad
     
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    I have also cut butts into smaller chunks, once it's pulled, not too much to complain about. This is my experience which doesn't mean it'll work for everyone.
     
  3. once its pulled?
     
  4. I am thinking it won't hurt - just more barQ and it is such a moist cut.....

    10 lbs = 15 hrs, 5 lbs = 6 hrs?
     
  5. stimpson111

    stimpson111 Newbie

    Smoke them the day before. Once pulled, put the meat in food saver bag/bags, refrigerate untill the event. If you have access to a stove or other type of burner, get you a large pot of boiling water going. Once to a boil, toss the bags in the boiling water, unopened, reduce the boil to a simmer. Let it go for around 5 minutes, or however long it takes till you think it's warm enough. Gut open the bags, put in a foil tray and cover. I have done this several times. Food tastes just like it was off the smoker. HTH
     
  6. I always put my left over pulled pork in a big throw away tin pan and put it in the oven for about 30 min. at 225*. It always taste just like the day i smoked it.

    but If you want to do the smoking that day just go buy some 4-5 lbs butts and smoke them all at the same time.
     
  7. fatback joe

    fatback joe Master of the Pit OTBS Member

    How hot can your smoker run? If you can hold 325 -350 you can have the butts done in 5 or 6 hours without an issue.
     
  8. Stimpy,

    This is a great tip. They are looking forward to me being out there with the rig, so I could fudge some if need be.

    This is a POWERFUL tip for doing fairs, festivals, etc. [​IMG]

    Thank you for this.

    Brad
     
  9. Fat Back,

    I have an 84 Lang de-luxe. 325 is no problem - I can do that.

    This may sound like a silly question, but I want to do this right with this exact timeline. There will be no room for error.

    Are you saying 5-6 hrs for full butts - or half butts? [​IMG]

    Brad
     
  10. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    How about starting it at home early and then when you get ready to go to the event close the intakes and tow it there and fire it back up. I haven't done it yet but I sure have thought about it.
     
  11. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    See these pics...this is a 4 hour smoke until 145 degrees meat temp @ 185-200 smoke temp, then finished in a covered roaster (not foiled) with a dash of H2O for 4 hours @ 235 degrees. Meat was pink all the way through, and fell apart when I tried to take it out of the roaster pan, yummy!!! I didn't pull it, I just tossed it into a stainless bowl and it pretty much just shreaded itself. Put on French Crusty and chowed-down!!!

    http://www.smokingmeatforums.com/for...ad.php?t=23219

    You could speed it up by doing your 1/2 piece, for 1/2 the smoke time, then covered roaster pan (or foil) @ bit higher temp than the 235 I ran for less time. Should be fine, I could'nt believe my eyes when I saw the results myself. I could have cut my cook time down to 1/2 half if I would have known what I was doing. It was my first butts, so...now I know.

    Sounds like you got some fun coming up, so enjoy the labor of smoke, 'cause it's not really work anyway, is it? Have a great smoke!!!

    Eric
     
  12. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Wouldn't that be sort of like stopping the cook on partly cooked meat and then restarting? I wouldn't advise this unless it's a very short trip or the smoker has the thermal mass to hold a relatively small drop in temp before restarting the rig. Unless of course the meat temp was up to the done point, then you're just rewarming, no problem there.

    Just my 2 cents...

    Eric
     
  13. flash

    flash Smoking Guru OTBS Member

    Sure, once you get to the foiling stage, up the temp. I easily go to 295 to 300º once wrapped, it will speed up your finishing time quite a bit and not hurt the butt at all.
     
  14. flash

    flash Smoking Guru OTBS Member

    I have done 8.5 lb butts in 7 hours, so a smaller butt is doable.
     
  15. garyt

    garyt Smoking Fanatic

    Good golly you have a lang, For most of us that is our dream, and it is for charity and people want to see the cooker in action, Find a way to do it on site, friends, take a day off or get up early. stay up all night. OMG I should have such problems
     
  16. garyt

    garyt Smoking Fanatic

    Sorry, When I hear Lang I loose control
     
  17. Thanks Flash, you ARE nearing Smoke God status.

    This helps - thanks, Brad [​IMG]
     
  18. GaryT,

    Hey, I love to cook, love to smoke, drive all over to find good Q - we eat out all the time - it is a money saving device - at least that is what I told my wife.

    Actually, my company bought it - so it is deductible, but I/we/me still had to pay for it. [​IMG]

    The Lang 84 is a great value. Compare it to all the smokers out there - it is half to a third the price of similar cookers and that reverse draft is the trick.

    There is a 60 twin up the road here for road-side Q - they only use the front grill - and they leave it out in the weather 365 - kills me to see that. Mine has never seen a drop of rain.

    Save up for one and check Craig's List and eBay - they are on there from time to time.

    Best, Brad

    first day I got it -
    [​IMG]

    [​IMG]

    [​IMG]
     
  19. capt dan

    capt dan Master of the Pit OTBS Member

    Nice lookin Lang dude![​IMG]
     
  20. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Eric if it wasn't a Lang I wouldn't even have suggested it. A Lang is a little different and has some thermal mass to it. I wouldn't try a long drive but a short drive it should work fine.
     

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