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Shorter cooking time for pulled pork?

3dogyard

Newbie
3
10
Joined Sep 3, 2012
I have done several pork butts in the past for pulled pork that have turned out very well. On the smoker for 5-6 hours to 165 degrees and a couple of hours in the oven wrapped in foil to 190 degrees.

But being very cold in my region and short on time, I am wanting to do a shorter cooking time on the smoker.

Is it possible to cut up the pork butt in smaller pieces (4) and smoke for a shorter amount of time to the proper temperature and still achieve the same or pretty good results?
 

badmoont2

Meat Mopper
152
21
Joined Nov 11, 2012
I routinely smoke my butts at 300 to 325. I place them in a covered pan with apple juice in the bottom when the IT reaches 165 to 170. The butts typically reach the 205 finished IT in less than 1 hour per pound.  Butts work well for this hot and fast technique because of their abundant internal fat.
 

smokeusum

Smoking Fanatic
570
26
Joined Jan 13, 2013
Your best bet it to bump your temp up to 325, and just put 'er straight on the grate and leave 'er be! Lighten the amount of sugar used in your rub (so you don't end up with thick hard black caramelized bark), and leave it be til it hits 205. No need to foil at any point and it'll sail through the stall (which is really just water pushing out of the internal part of the meat and evaporating, NOT MOISTURE, but water, wrapping it actually delays the process and makes the pork a bit mushy) and will pull like a dream!

Good luck. Keep us posted on the different methods you try!
 

foamheart

Epic Pitmaster
OTBS Member
11,057
2,997
Joined Apr 4, 2013
Your best bet it to bump your temp up to 325, and just put 'er straight on the grate and leave 'er be! Lighten the amount of sugar used in your rub (so you don't end up with thick hard black caramelized bark), and leave it be til it hits 205. No need to foil at any point and it'll sail through the stall (which is really just water pushing out of the internal part of the meat and evaporating, NOT MOISTURE, but water, wrapping it actually delays the process and makes the pork a bit mushy) and will pull like a dream!

Good luck. Keep us posted on the different methods you try!


Dang not only cute but smart too! She must be a horse woman!
 

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