First attempt at pulled pork

lilrhodywtb

Newbie

Original poster

Sep 2, 2015

10

10

• Jul 8, 2016

• #1

Started a 9 lb butt in the smoker at 5AM - following the helpful instructions in the sticky. Having done several briskets, I know about the stall - but dang this butt has been stalled at 155 for over an hour now! I am usually pretty patient, but it's killing me today. I want to get this thing up to 165 and in the foil so I can go play 9 holes this afternoon.

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Jul 8, 2016

• #2

Why wait, foil it now.

 

lilrhodywtb

Newbie

Original poster

Thread starter

Sep 2, 2015

10

10

• Jul 8, 2016

• #3

dirtsailor2003 said:

Why wait, foil it now.

Click to expand...

Was following the sticky instructions - afraid if I foil it too soon I'll wind up with stringy steamed meat instead of smokey goodness.

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Jul 8, 2016

• #4

lilrhodywtb said:

Was following the sticky instructions - afraid if I foil it too soon I'll wind up with stringy steamed meat instead of smokey goodness.

Click to expand...

You can foil whenever you want. Ten degrees isn't going to change a thing. I personally don't foil at all.

 

lilrhodywtb

Newbie

Original poster

Thread starter

Sep 2, 2015

10

10

• Jul 8, 2016

• #5

Just checked my iGrill - this darn thing now has been stalled for 3 hours!! Dinner is going to be a disaster tonight.

 

hardcookin

Master of the Pit

OTBS Member

Aug 13, 2015

2,269

696

Northeast

• Jul 8, 2016

• #6

What temp are you cooking @
Foil it and bump the temp up to help push it through.

 

lilrhodywtb

Newbie

Original poster

Thread starter

Sep 2, 2015

10

10

• Jul 8, 2016

• #7

Was cooking at 240 - foiled it, bumped the temp to 250 - a half hour later it still hadn't moved past 160 - so I moved the darn thing to the bbq and finished it there on indirect heat at 285. It's resting now.

Next time I guess I'd better either start at midnight or cook at a higher temp. I figured 12+ hours would be plenty.

 

hardcookin

Master of the Pit

OTBS Member

Aug 13, 2015

2,269

696

Northeast

• Jul 8, 2016

• #8

lilrhodywtb said:

Was cooking at 240 - foiled it, bumped the temp to 250 - a half hour later it still hadn't moved past 160 - so I moved the darn thing to the bbq and finished it there on indirect heat at 285. It's resting now.

Next time I guess I'd better either start at midnight or cook at a higher temp. I figured 12+ hours would be plenty.

Click to expand...

Well even though it was somewhat of a race to the finish. You learned something from this smoke.
And you will also have some good eating. Thumbs Up Good Job!!

 

lilrhodywtb

Newbie

Original poster

Thread starter

Sep 2, 2015

10

10

• Jul 8, 2016

• #9

Here it is. Fell right off the bone. A quick mid-pull taste tells me it is pretty good.

image.jpeg

• lilrhodywtb
• Jul 8, 2016

image.jpeg

• lilrhodywtb
• Jul 8, 2016

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• Jul 9, 2016

• #10

Looks awesome!!

Al

 

millerbuilds

Master of the Pit

SMF Premier Member

★ Lifetime Premier ★

May 13, 2013

1,373

831

Little Elm, TX

• Jul 9, 2016

• #11

Looks like it turned out great!  I hope it tasted as good as it looks!
 

The tough thing about Pork shoulder is that cooking times can be different between shoulders of the same size.  I always start mine much earlier then I need to.  It can rest wrapped in a beach towel  and placed in a cooler, for hours and still be ready to pull.  

Smoke ON!

- Jason

 

GaryHibbert

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 20, 2013

10,099

3,751

Drayton Valley, AB, Canada (Heavy Duty Oilpatch co

• Jul 10, 2016

• #12

It turned out great.  Well worth the wait, huh?

You just never know how long its going to take for a butt to cook--I've never had one cooperate yet.  When a schedule is involved, you're much better cooking the butt the day before, pulling it, and reheating it the next day.  PP ALWAYS tastes better the second day.

Gary

 

papa t

Meat Mopper

Jan 12, 2016

215

70

Harrietta Michigan

• Jul 10, 2016

• #13

The last one i smoked took 15 hours it was about 9 lbs .

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Jul 10, 2016

• #14

A good rule of thumb is 2 hours per pound with a 2 hour rest. Like was already said you just never know with butts, they have a mind of their own.

 

papa t

Meat Mopper

Jan 12, 2016

215

70

Harrietta Michigan

• Jul 10, 2016

• #15

I agree with they guys on the two hour per pound and the beach towel wrap at the end to keep it warm and let rest.
That one looks good to me i will take a sandwich please.

 

cliffcarter

Master of the Pit

OTBS Member

Feb 28, 2010

2,277

258

Old Town, Maine

• Jul 10, 2016

• #16

lilrhodywtb said:

Was cooking at 240 - foiled it, bumped the temp to 250 - a half hour later it still hadn't moved past 160 - so I moved the darn thing to the bbq and finished it there on indirect heat at 285. It's resting now.

Next time I guess I'd better either start at midnight or cook at a higher temp. I figured 12+ hours would be plenty.

Click to expand...

Yes, 285° is the place to start IMHO.

papa t said:

The last one i smoked took 15 hours it was about 9 lbs .

Click to expand...

The last one I cooked was 9 pounds and took 6 hours.

timberjet said:

 
A good rule of thumb is 2 hours per pound with a 2 hour rest. Like was already said you just never know with butts, they have a mind of their own.

Click to expand...

It sure seems this way if you cook at low temps.

papa t said:

I agree with they guys on the two hour per pound and the beach towel wrap at the end to keep it warm and let rest.
That one looks good to me i will take a sandwich please.

Click to expand...

I know I'm late to the party on this thread, but I can't help but add my 2C. The last butt I cooked was a 9 pounder that I cooked in the 300°-340° range, it was done in 6 hours or 40 minutes  per pound. I am firm believer in cooking at higher temps for pork butts, you get much better results all around- quality is better, and the cook is more predictable with no anxiety wondering if it will be done on time.

 

schlotz

Master of the Pit

OTBS Member

★ Lifetime Premier ★

Jan 13, 2015

2,574

2,120

Coatesville, IN

• Jul 10, 2016

• #17

My first thought after reading the OP, was to wonder if the thermometer on the smoker was accurate (many are off a ton). Secondly where the internal probe was positioned.  Knowing for sure the temps being viewed are in fact accurate is very important. BTW, 1 hour into a stall is nothing to be alarmed about.  After approx 5 hours the butt has most likely absorbed all the smoke it's going to and usually about this time it also enters the stall stage. If you are on a set schedule then double wrapping in foil and bumping the temp will help you be ready for dinner.  When I am time limited, I smoke at 225° for 5-6 hours (IT usually is around 160°) wrap and then bump to 300°. The butt usually hits 200° somewhere in 2-3 hours.  After that, rest it for a minimum of 2 hours in a cooler. The best butts occur when they've properly rested. I usually put a few towels in there to help maintain temp.

 

Last edited: Jul 10, 2016

papa t

Meat Mopper

Jan 12, 2016

215

70

Harrietta Michigan

• Jul 10, 2016

• #18

Thats whats so good about our world. Every one does something different and trys to get the same results. Me myself i am the total opposite I believe low temps gives you a much better flavor and more juicier pork butt. The best way to do it is smoke more meat and try all the different ways to you get what you like the best.