Cheating time on Pulled Pork Butts

[earache_my_eye]

Just to give you a little extra incentive....I split 3 pork butts last Saturday...i.e. 'top half' and 'bottom half'. The bottoms are curing for bacon. The tops were smoked saturday evening....ran the ecb a little on the cool side...(210 - 225*) for most of the smoke....getting to the point........meat went on the smoker at 5 p.m.......into the cooler to rest at 12 a.m.......after I dozed a little and found them at 208*.......

I think with a good steady 250 - 275*.....maybe more if you feel daring, your time frame for cooking those doesn't sound bad at all......GO FOR IT!

L8r,
Eric

 

[workoutchamp]

Thanks for all the input guys! I really appreciate it. I can make this work - hey, that's why they make HD foil!

I think I'll run them about 4 hrs, then add some Coke or Apple Juice or Bourbon - or all three and foil.

the Chicken will be a snap. Those Leg Quarters are a screaming deal - about $5. for 10 lbs. You can't beat that with a stick.

Thanks again, you all are Champs. Brad

 

[fatback joe]

Full!

Crank the heat up there and just keep an eye on them and when they get the color you want wrap them. The wrap is very important since at that high of heat the outside can get dark quick.

Good info on this site if you are interested.

http://www.kickassbbq.com/Quick_Cook_Boston_Butt.htm