Smoked pulled pork...first time. Question.

[sauced]

Lots of great advise here...take our free course and next time, smoke that butt at a temp of 250 degrees!!

 

[Greyguy]

I probably wasn’t as clear as I should have been. It was recommended to start the cook at 180-190 degrees until you go through the stall and the temp of the meat hits 165 degrees. Then you turn up the smoker to 220 until the pork reaches 190 degrees when it’s done.

 

[hillbillyrkstr]

Greg,

I got it. But starting at 180-190 is still something I’ve never heard of. Not from one person I know, or have met, or have heard from on these forums. What you’ve been taught is completely foreign to me.

I’m still in the thought process of having you smoke a butt at 225ish all the way through until you get to a temp of 202-205 degrees. Wrap at 160ish if you want to.

Give this a try and let us know what you think.


Scott

 

[Greyguy]

I still have the 2nd half of the pork shoulder that I will try what you suggest in a couple of days. I’ll let you know.

Ps, I’m so impressed with the great responses that I’ve gotten from my post. Best forum I have ever been apart of. Thanks everyone.

 

[Geebs]

I agree, I have never heard or read of starting at such a low temp.

 

[Bearcarver]

I probably wasn’t as clear as I should have been. It was recommended to start the cook at 180-190 degrees until you go through the stall and the temp of the meat hits 165 degrees. Then you turn up the smoker to 220 until the pork reaches 190 degrees when it’s done.

With most butts, it would be doubtful that 180°-190° will get it through the Danger Zone in 4 hours.
I would say it would be smarter to start at 230°, and then after the stall, drop it down to 190° but that wouldn't do anything good either, unless you don't foil. If you don't foil, cutting the heat to 190° would give your meat more time in smoke, before it hits about 203° to finish & remove.

Like in my Step by Step I gave you above, I would just start at about 230° or higher, and leave it there the whole time.

Bear

 

[Greyguy]

Lots of great advise here...take our free course and next time, smoke that butt at a temp of 250 degrees!!

Just wondering... What is this free course your talking about?

 

[Braz]

Just wondering... What is this free course your talking about?

https://www.smokingmeatforums.com/forums/5-day-smoking-basics-ecourse.127/

 

[Greyguy]

Smoking pulled pork-part 2
Second attempt. Did all the prep stuff just like the first time. (Did the rub yesterday, wrapped and refrigerated. Took it out of fridge about 4am to let it come to room temp and then injected just before putting it in the smoker set to 225 degrees at 7:30am.
Internal meat temp got up to the 140’s in 4 hours. Didn’t get to 161 for another 3 1/2 hours when I wrapped it with some apple juice and turned the temp up to 230 degrees. I noticed that after wrapping the last nternal meat temp dropped to the mid 150 degrees. Must be because of the liquid when I did the wrap??
How many more hours would you guess before the pork gets to 205 degrees?
One more question. What type of buns work best to make pulled pork sandwich? I used a regular hamburger bun last time and it got too soggy and crumbles.

 

[Bearcarver]

Smoking pulled pork-part 2
Second attempt. Did all the prep stuff just like the first time. (Did the rub yesterday, wrapped and refrigerated. Took it out of fridge about 4am to let it come to room temp and then injected just before putting it in the smoker set to 225 degrees at 7:30am.
Internal meat temp got up to the 140’s in 4 hours. Didn’t get to 161 for another 3 1/2 hours when I wrapped it with some apple juice and turned the temp up to 230 degrees. I noticed that after wrapping the last nternal meat temp dropped to the mid 150 degrees. Must be because of the liquid when I did the wrap??
How many more hours would you guess before the pork gets to 205 degrees?
One more question. What type of buns work best to make pulled pork sandwich? I used a regular hamburger bun last time and it got too soggy and crumbles.

Here's a little trick I do with my foiling juices----Nuke them to the temp of the meat or higher before putting it in with the meat.
I use Hamburger Rolls, Hot Dog Rolls, or any other leftover rolls I need to get rid of before the Birds get them.
However if you're having trouble with them getting soggy, get some harder rolls or Steak Sandwich Rolls.

Bear

 

[jbellard]

Grey,

At 230, it will probably take another 5-6 hrs at LEAST!
I would say just check it in 3 hrs and see how it’s doing to be sure.
You can always bump up your heat to 250-275 if you need it for a certain time frame.