First shot @ pulled pork this weekend .... am i forgetting anything

[gp125racer]

Hey All,

I've spent the past day or so reading up on all the 'stickies' and other threads I can find about folks smoking up some butts for a pulled pork feast. It's my daughters 4th birthday this weekend and I'm planning on trying out something in addition to the ribs and chicken I've been doing lately. If everything works out according to plan, I'll be trying the finishing sauce next time. I figure I'll serve this batch with some friends BBQ sauce he recently cooked up for us and focus on the process this time :)

Here is what I'm thinking for the ~6lb Boston butt:

Pre-cook:

  * Rub down meat with a little oil and homemade 'lime' rub

  * Wrap in saran wrap and let sit in fridge over night

Cook:

  * Get smoker up to 225F - 250F

  * Place unwrapped butt on smoker fat side up (spray every so often with unsweetened apple juice / water)

  * Cook until internal temp. reaches ~160

  * Double wrap in foil and add a little juice for flavoring

  * Place in 250F oven (so I can free up space on smoker for ribs and chicken) until internal temp reaches 205F

Post Cook:

  * Leave wrapped for 1 - 2 hours

  * Unwrap and pull pork

  * Serve

I am curious about how long it will take the meat before it hits the 160 mark so I can foil it?? Also, any other input you guys might have is greatly appreciated. 

Thanks in advance,

Don

 

[hexlobular]

Everybody has their own idea of what pulled pork should be, so as far as sauces and rubs, you really can't go wrong; enjoy trying new things. 

I usually don't let the smoker get over 235, and I like to keep the fat side down.  I don't dilute my spray with water, and usually foil at 165 (not sure on the time it takes to get there, as it varies each time).  I take it off at 200, then (still wrapped) put it in a heavy pot, then in a cooler insulated with pillows above and below for two hours.  When I take it out, the pot is still too hot to hold without potholders.

These aren't corrections or advice, just an overview of what I do that works for me with the smoker I'm using.  Realistically, it looks like you have a good plan in place.  Give it a shot and see how it works out!  Pulled pork is very forgiving, and you'll soon learn what works best for you and the smoker your using.  Good luck, and remember the QView when it's done!

 

[jimf]

A couple thing. It should take about +- 6 hours to get to 160. I wouldn't spray it. The saying goes "if you are looking, you aren't cooking.". Meaning every time you open the lid, you are adding about 20 minutes to the overall cooking Time.

Also, take the butt out of the fridge about 45 minutes before hand. You want it to be near room temp before putting it on the smoker.

When you place it I the oven, I would set the oven to 225-250. At 205 it will take the butt longer to get up to temp. Other than those points, you nailed it all.

Sit back, keep an eye on your thermometer, and enjoy your beer. Dinner will be amazing.

Be sure to come back and let us know how it went.

 

[rtbbq2]

Good luck and have fun............

 

[gp125racer]

Thanks everyone! As usual I appreciate the feedback. I'll be collecting supplies for the bday party starting this afternoon. It's only Thursday and I already can't wait :)

 

[jrod62]

Only thing i would add is either put in pan or pan under the butt to catch the juice.
then defat the juice and pour over the pulled pork after you pull it apart. Or keep
It to make awesome gravy out of it .
Like JimF said above don't open the smoker. You lose your heat
And add time to the smoke .

 

[hexlobular]

A couple thing. It should take about +- 6 hours to get to 160. I wouldn't spray it. The saying goes "if you are looking, you aren't cooking.". Meaning every time you open the lid, you are adding about 20 minutes to the overall cooking Time.
Also, take the butt out of the fridge about 45 minutes before hand. You want it to be near room temp before putting it on the smoker.
When you place it I the oven, I would set the oven to 225-250. At 205 it will take the butt longer to get up to temp. Other than those points, you nailed it all.
Sit back, keep an eye on your thermometer, and enjoy your beer. Dinner will be amazing.
Be sure to come back and let us know how it went.

It's only a 6lb butt; and really needs to go much quicker than 6 hours to hit 160.  Rule of thumb is 40 degrees to 140 degrees in under 4 hours; longer and you risk bacteria growth and big problems. 

Spraying or not spraying is personal choice.  I don't think it's right to say not to spray.  Millions of people do it successfully.

 

[smokinhusker]

It's only a 6lb butt; and really needs to go much quicker than 6 hours to hit 160.  Rule of thumb is 40 degrees to 140 degrees in under 4 hours; longer and you risk bacteria growth and big problems. 

I just saw this and thought I'd post the explanation that Eman posted on one of my long smokes:

A Guideline like 40-140 in 4...aka the Rule (less letters than Guideline) is, Easy to remember, Provides a margin of Error, Has been gleaned from information provided by Multiple sources, including but not limited to, Professional Food service organizations, The American Culinary Federation, The ServSafe program, the USDA and Food Service Professionals with Years of Experience... Is, " 40 to 140*F in 4 " written down in any Government Food Service Law Manual, or Word for Word on any fore mentioned Website or Charter?...NO...But it Has been adopted by This Site and others to protect it's members!..

 That being said the outer 1/2" to 1" of any whole muscle meat falls under this guidline . So if the outer 1" has reached 140 degrees it should be okay.

If the butt was injected or cut or deboned then it would not fall under the whole muscle theory and would need to reach 140degrees internal to meet the guideline.

 

[hexlobular]

• Thanks for sharing, SmokinHusker; Eman post is very direct, and very well-written.  Smoking should be fun, and it's best to err on the side of safety.  Thanks for posting.

 

[gp125racer]

Thanks for all your help everyone! I didn't manage to take any pictures as I was so busy running around the party but I just wanted to let you know things came out great.

We ended up having a few folks over for the party who are originally from North Carolina. It was nice to have them ask to take home some of the leftover pulled pork, made me feel that much better about how things turned out!

Don

 

[rp ribking]

For future reference.

When I let the the meat rest, I use an aluminum pan and foil the top and either put the pan in an oven that is not on or put a thick towel over the foil.The meat will still stay hot for a long period of time. I do this for 3 reason's: I use less foil, retain the juices easier (I drain into a zip-lock bag) and wash the pan for next time. 

 

[hexlobular]

For future reference.

When I let the the meat rest, I use an aluminum pan and foil the top and either put the pan in an oven that is not on or put a thick towel over the foil.The meat will still stay hot for a long period of time. I do this for 3 reason's: I use less foil, retain the juices easier (I drain into a zip-lock bag) and wash the pan for next time. 

I have an old Club cookware (thick) oblong aluminum pot that will fit a 10lb shoulder.  I have a big cooler and 3 old patio chair cushions.  I put one cushion into the cooler, then the pot with the shoulder (still in the foil), then stuff in the other two cushions.  Then, shut the lid.  I've gone back 2 hours later and still needed potholders to take it out of the cooler.  Everything stays hot, all the juices stay in the washable pot.