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question on pulled pork

fat zack

Newbie
9
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Joined Jul 12, 2013
I am kind of new at this, I have all the tools just none of the knowledge. I understand all about cool and slow but my question is how long dose the pork need to be under smoke, do I keep fueling the smoker with chips the whole cooking time??

thanks Fat Zack
 

cmm5350

Fire Starter
40
10
Joined Aug 12, 2013
It really comes down to preference.  I smoke mine depending on the weight 6-8 hours.  I just did a couple 7 pound pork shoulders this weekend and I smoked them for about 6 hours.  I would of gone longer but they cooked quickly.  
 

hambone1950

Master of the Pit
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Joined Jul 23, 2012
I am kind of new at this, I have all the tools just none of the knowledge. I understand all about cool and slow but my question is how long dose the pork need to be under smoke, do I keep fueling the smoker with chips the whole cooking time??

thanks Fat Zack
What kind of smoker do you have ?
 

fat zack

Newbie
9
10
Joined Jul 12, 2013
I have several ! is a cheap char-broil propane from wally world and another is a brand new LEM electric.
 

fat zack

Newbie
9
10
Joined Jul 12, 2013
do you keep your smoker smoking the whole time or after the chips are finished do you just let it go without new chips
 

hambone1950

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Well , see , I smoke exclusively on a weber smoky mountain cooker. I thro w a few chunks of smoke wood on at the beginning and when that's used up , it's all charcoal....I don't have any experience with electric smokers and chips and all that....but it's all according to how much smoke you want to taste....I will say , I think less is more when it comes to smoke....but that's just me.
 

so ms smoker

Master of the Pit
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 Hi fat zack. On electric with a pork butt, I will keep the smoke going till the IT is about 160-165. I then wrap in foil and finish to 205 IT without smoke. This can be done in the smoker or oven. I usually crank the temp to about 325 to finish quicker. However, if you are wanting a heavier bark, do not foil. Depends on what you want the finished product to be.

   Mike
 

raastros2

Smoking Fanatic
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Joined Jan 1, 2012
i usually only put smoke on the meat for the first half of the smoke
 

rdknb

Master of the Pit
OTBS Member
SMF Premier Member
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Joined Jan 23, 2010
I smoke mine all the time, remember you what a thin blue smoke
 

smoke jenson

Smoke Blower
118
10
Joined Aug 20, 2011
A good rule of thumb is 1.5 hrs per pound that way you can kinda judge how long it will take. Also let it rest wrapped in foil for a hr after its done.
 

raastros2

Smoking Fanatic
OTBS Member
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Joined Jan 1, 2012
hes asking how long to impart smoke to flavor the meat....not how long to cook it....
 

smoke jenson

Smoke Blower
118
10
Joined Aug 20, 2011
hes asking how long to impart smoke to flavor the meat....not how long to cook it....:102:
Ahhh Yea after reading it again lol. I smoke untill internal temp is at 165 then a wrap till 200. There question answered Thumbs Up
 

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