Pulled pork low heat after wrap question

[JAEBR29]

I'm planning on doing a pork butt on Saturday with my wsm for a work carryin on tuesday. My son has a bball game at 6 and the pork butt is a 11 lb beast.

I was considering getting up early enough to get it thru the wrap stage and put in my oven. But then drop the temp to 185 for the few hours that I'll be away to keep it from going past temp. When I get back I would then crank the heat back up to finish it off as necessary

Anyone ever done this? Any disadvantages or pals to be cautious about?

It's either this, get no sleep overnight, take a vacation day, or miss my son's game.

 

[BigW.]

Many folks will move to an oven, roasting pan, slow cooker etc after getting several hours of smoke. Your plan will work fine. You might try 200* and maybe it will be done after the ball game.

 

[sandyut]

what temp are you planning for the main smoke?

275 or maybe a little more might get it done in one session straight through. depending on how early you are planning to start. I can usually do a 9lb butt in about 10 or so hours at 275, they all vary but you know.

 

[JAEBR29]

Thanks guys. Feeling better about this plan now. I'll probably get up 5 or 6 to get this going. Generally smoke this at 225-250. I'll try to shoot for 250-275 to help this one along. But will have to be gone in the evening from 5:15- probably close to 8. If I'm way short of temp by the time I leave I'll use 200 and then crank back up when I return. If I'm close (180+) I'll stay shy of 190.

If you have better suggestions on times/temp for that range, I'm all ears.

Even though it's a beast, it didn't seem especially thicker than most 8 pounders. I thinks it's mostly just longer. So it may not take that much longer than usual

 

[thirdeye]

I was considering getting up early enough to get it thru the wrap stage and put in my oven. But then drop the temp to 185 for the few hours that I'll be away to keep it from going past temp. When I get back I would then crank the heat back up to finish it off as necessary

That's not going to be a problem.

Now, for the question that is often asked..., are you sure you have a single butt, or could you have an 11# twin package?

 

[sandyut]

I do all my butts and briskets at 275. they turn out great, the high temp has no adverse affect on taste at all

Now, for the question that is often asked..., are you sure you have a single butt, or could you have an 11# twin package?

good point. also boneless or bone in? the Costco ones are all boneless 2 per packs here.

 

[JAEBR29]

Definitely bone in. I saw one good sized bone half to 2/3 of the way in. But I'll find out later this week when I thaw it.

Thanks for the help and reassurance guys.

 

[civilsmoker]

Pulled Pork Tacos - Simplified and Reliable Dinner Timing

I have been craving some pulled pork tacos for a little while now so I thought the weekend would be perfect so we could eat them for the week. As I prepared this smoke, I thought I would document it so I could share with others a reliable and consistent way to do pulled pork and be able to plan...

www.smokingmeatforums.com

Here you go, I do PP all the time for dinner, and I don't have to get up too early to do so......

 

[JAEBR29]

Pulled Pork Tacos - Simplified and Reliable Dinner Timing

I have been craving some pulled pork tacos for a little while now so I thought the weekend would be perfect so we could eat them for the week. As I prepared this smoke, I thought I would document it so I could share with others a reliable and consistent way to do pulled pork and be able to plan...

www.smokingmeatforums.com

Here you go, I do PP all the time for dinner, and I don't have to get up too early to do so......

Wow great thread. Thanks

 

[jcam222]

I do all my butts and briskets at 275. they turn out great, the high temp has no adverse affect on taste at all

good point. also boneless or bone in? the Costco ones are all boneless 2 per packs here.

100% agree on 275F