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pulled pork help

jetsknicks1

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Doing my second PP smoke, the first one was a disaster because i messed up the timing and it took too long. This time im starting way early, thinking i can wrap it and rest if done early. I have two butts, one 3.4# and one 4.9#, any suggestions on how early to put the bigger one on and how far behind for the smaller? I know trying to figure a cook time is tough with this but any suggestions would be greatly appreciated.
 

brandon91

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When I've made 2 butts before I put them on at the same time and just pull them as they get done. Which ever one gets done first will stay hot for hours if you put it in an aluminum sheet pan wrapped in foil with a towel draped over it.
 

dirtsailor2003

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Depending on your pit temp, figure 1.5-2 hours a pound @ 225-250 to get you to an IT of 200-205 for your heaviest roast. Add another hour for the rest.
 

chef jimmyj

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Depending on your pit temp, figure 1.5-2 hours a pound @ 225-250 to get you to an IT of 200-205 for your heaviest roast. Add another hour for the rest.
Case beat me to the punch!...Same advice...JJ
 

jetsknicks1

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Thanks so much forthe hints guys I've set the alarm for 3:00am and I'll toss them both on about 4:00, hoping for a 6:00pm feeding [emoji]9786[/emoji]
 

chef jimmyj

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That timing should be fine. Might even get a couple hour nap as the meat rests in a cooler...
...JJ
 

vonk15

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You still awake? Lol. Getting up that early is rough but oh so worth it. Good luck with your butts!
 

jetsknicks1

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Lol, i was able to get a little sleep but I've got a bunch of folks coming over later and I've got a ton of stuff to do. Gonna be a long day [emoji]9786[/emoji]
 

vonk15

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They always are! Coffee is your bestfriend right now, and later...maybe a bit more of an adult beverage;)
 

SmokinAl

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Good luck!

Al
 

jetsknicks1

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Thanks for the encouragement guys! 170 IT, wrapped and back on at 275 degrees for the finish. I'm thinking about another 3 hours. That sounds about right?
 

jetsknicks1

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Question: I'm at about 195 IT and I've got about 2, maybe 3 hours till we're ready to eat. Should I leave it foiled in the pan covered with a couple towels? Put it in a cooler with towels or pull it and put it in the slow cooker until we're ready? Thanks in advance.
 

crazymoon

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Take it to 205 and then wrap in the cooler
 

crazymoon

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JK1, I suggest a nice finishing sauce also , it will take your PP to the next level !
 

jetsknicks1

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Thanks Crazy, I've got some of Chef Jimmys sauce thawing out right now Thumbs Up
 

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