Newb question

sinclac57

Newbie

Original poster

May 28, 2016

8

10

• Jul 4, 2016

• #1

Hello to everyone hope you weekend is going well.

So i bought a pork picnic the other day (Boneless) it weight is just under 2lbs and i have a masterbuilt smoker how long do i smoke it for pulled pork?

Thanks in advance

Chuck

 

jasper7

Smoking Fanatic

Mar 14, 2013

385

32

just a little bit south of cape caution

• Jul 4, 2016

• #2

Depending on what temp you're going to smoke at, you should allow up to 2 hours per lb.  At 225* it will take you about  four hours to reach 205* internal temp, which is where you need to be for pulled pork.

 

sinclac57

Newbie

Original poster

Thread starter

May 28, 2016

8

10

• Jul 4, 2016

• #3

Jasper7 said:

 
Depending on what temp you're going to smoke at, you should allow up to 2 hours per lb.  At 225* it will take you about  four hours to reach 205* internal temp, which is where you need to be for pulled pork.

Click to expand...

I was figuring 225 on the temp so would i do 3 hrs and then 1hr wrapped in foil?

 

jasper7

Smoking Fanatic

Mar 14, 2013

385

32

just a little bit south of cape caution

• Jul 4, 2016

• #4

Foiling is a personal choice, I haven't done it with pulled pork.  I just used foil on ribs for the first time this weekend, and I'll do it again.  All I've heard is with a picnic you may soften the bark, but other than that there is no reason not to.  Good luck and good smokin'.

 

sinclac57

Newbie

Original poster

Thread starter

May 28, 2016

8

10

• Jul 4, 2016

• #5

Thank you, for your help.

 

hillbillyrkstr

Master of the Pit

OTBS Member

Jun 11, 2013

2,638

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• Jul 4, 2016

• #6

Smoke it at 225 Until your butt is 200-203 degrees. Time doesn't matter. Forget about time. Just get it to temp. Then foil it for an hour before pulling.

 

sinclac57

Newbie

Original poster

Thread starter

May 28, 2016

8

10

• Jul 4, 2016

• #7

Makes since, Thanks.

 

dragon 118

Newbie

Jul 1, 2016

2

10

• Jul 4, 2016

• #8

I'm a newb too and am glad you posted this question. We are smoking a 3 lb. boneless shoulder as I type this and your question fits perfectly with what we are doing also. Thanks.

Will

 

SmokyMose

Smoking Guru

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Aug 13, 2015

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Indianapolis, Indiana

• Jul 4, 2016

• #9

Like hillbilly said, forget about time. Unless you're taking notes, leave your watch in the house and keep an eye on your thermometer(s).

 

sinclac57

Newbie

Original poster

Thread starter

May 28, 2016

8

10

• Jul 4, 2016

• #10

well i started the smoke at 1Pm and it finally hit 204 degrees at 9Pm, wrapped it in foil for 1 hour good stuff.

Thanks guys

 

sky monkey

Meat Mopper

SMF Premier Member

Sep 7, 2015

205

229

Western Oregon

• Jul 5, 2016

• #11

I always end up with the big butts around 7-10 lbs with the bone.  Today was the first time I was able to serve anyone but myself fresh pulled pork.  Started at 4:30am, lol.  Pulled pork is a long smoke, no way around it using smoke.

 

sinclac57

Newbie

Original poster

Thread starter

May 28, 2016

8

10

• Jul 5, 2016

• #12

Yep saving mine for tomorrows dinner.

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

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Macungie, PA

• Jul 8, 2016

• #13

sinclac57 said:

 
Hello to everyone hope you weekend is going well.

So i bought a pork picnic the other day (Boneless) it weight is just under 2lbs and i have a masterbuilt smoker how long do i smoke it for pulled pork?

Thanks in advance

Chuck

Click to expand...

Here's all kinds of things you can do with your Masterbuilt (in Step by Step form):

Just click on "Bear's Step by Steps".

Bear

 

Last edited: Jul 8, 2016

smokesontuesday

Smoking Fanatic

Jul 25, 2014

637

105

Tahlequah, OK

• Jul 8, 2016

• #14

Sky Monkey said:

 
I always end up with the big butts around 7-10 lbs with the bone.  Today was the first time I was able to serve anyone but myself fresh pulled pork.  Started at 4:30am, lol.  Pulled pork is a long smoke, no way around it using smoke.

Click to expand...

Doesn't have to be. Pulled pork done at 275 degrees is just as good as at 225 and it gets done a lot faster.

 

phatbac

Master of the Pit

Jun 11, 2013

2,207

1,159

Monroe, NC USA

• Jul 8, 2016

• #15

SmokesOnTuesday said:

Doesn't have to be. Pulled pork done at 275 degrees is just as good as at 225 and it gets done a lot faster.

Click to expand...

I agree doesnt have to take all day to be smokey tender and juicy. I often cook around 280 degrees and it comes out great.


Happy smoking,
phatbac(Aaron)

 

hardcookin

Master of the Pit

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Aug 13, 2015

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Northeast

• Jul 8, 2016

• #16

If I'm smoking quite a few butts I will smoke them @300. = 6hr
So it can be however long you want it to be.

 

SmokyMose

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Indianapolis, Indiana

• Jul 8, 2016

• #17

If I tell my offset I want 225 it just chuckles. 260 to 280 is where it's happy and the PP is just as good (better because it didn't take as long!).

 

joe black

Master of the Pit

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Jan 25, 2015

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Greenville, SC

• Jul 9, 2016

• #18

Yeah.... Mine really likes to run at 250-275* and I'm happy there too. I can always persuade her to cook at 225 or 300, if I really need to be there. I also use foil at the stall to save some time and add tenderness.