Newbie question...

[moosevandyke]

Thinking about doing pulled pork this weekend. I have been reading the threads for a couple days now on pork. I have read a lot about the "danger zone" but at 225 to 240 is it possible to get above the 140 in 4 hours on a 7-8 pound butt? Sorry about the rookie question but would rather be safe than sorry.

 

[s2k9k]

That rule really only applies to compromised meats, as in ground or injected. Whole muscle meat don't really fall into this. Once the surface reaches 140* you are OK to probe so wait at least 3-4 hours before inserting a temp probe.

I smoked a butt last weekend which I had stabbed with a knife many times to get a marinade into it so i was very concerned about the 140* rule so i smoked it up at 275* for the first 4-5 hours and then cut the temps back a bit. I hit  the 140* in time and it actually cooked faster than any butt I've done so far, and also turned out as good if not better than any I've done so far so I think I am hooked on the higher temp smoke for butts. Saves me time and fuel and the results are as good if not better. So if you are concerned about the rule then crank up your temps at the beginning then drop it back after a few hours.

 

[chef jimmyj]

Yes you should be fine. Remember the 40 to 140*F in 4 hours only applies to meat that is not Intact Muscle. If the meat is not Injected, or Boned, Rolled, and Tied, Stuffed, Ground or Probed(in the first hour) it really does not matter how long it takes to get to 140*F or 200*F for that matter...JJ

 

[pastorgadget]

I just did my first pulled pork on NYE.  I did a boneless 4# pork shoulder, so my experience is different. Here is my 2 cents. I did mine at 225 temp (center of smoker digital probe temp),  for about 4 hours it hit 150 degrees internal temp then I wrapped it. I turned my heat up to 250 for 2.5 hours. Took the internal on the butt to 190 then foiled wrapped it again and let it rest for anohter hour. It was GREAT, i think i could have left it wrapped even longer to let it get even more tender. 

Glean what you can form that, read the pork forum lots of great info there.  Many have said you can not rush when smoking, You really can not go by time but internal temp.  Which I find true no two cuts of meat are alike. A lot of viariables.

Have fun. 

 

[moosevandyke]

Wow! Thank you for the quick and nice info. This thread is truly different. I think I will start hot at 275 and back the temps down when I hit the 140 mark. This will be my first butt but with all the good information on this site It just may turn out okay. Thanks again

 

[s2k9k]

Here's the hot smoke I did last weekend if you care to take a look:

http://www.smokingmeatforums.com/t/133148/pernil-in-the-mini-becomes-a-cuban-sandwich

 

[themidniteryder]

Don't just think about it, do it

You should be fine with the 4 hours. I like to do mine closer to the 240 range. What are you cooking on?

 

[moosevandyke]

I'm using a 22 1/2 inch WSM. Dave that looks really tasty. I will be giving it a go this Saturday.