First attempt at pulled pork

Discussion in 'Pork' started by tntragan, Jan 16, 2016.

  1. So I am in the process of cooking a pork butt for pulled pork. I have had it in the smoker for 12 hours and the temp only got to 181 IT. I took it out of the smoker and put it in the oven and it's been in there for a little over an hour and we are up to 195 IT.It has been a total of 13 hours and we are still not at 205 which is what I was going for. Does this seem like its taking too long? I'm trying to be patient but it's been a long day at the smoker. I use a gas smoke hollow 44" smoker. When I smoked a pork loin it took a long time also. I have cooked a few pieces of beef in it and the times seemed about right for cooking. I'm using thermometers in the meat and on the grate and I'm pretty certain they are accurate. Cooked for the first 4 hours at 225-240. The temp was only about 130ish so I bumped it to around 240-250. Just trying to figure out this smoking hobby I'm getting into. I'll appreciate any input.
     
  2. maple sticks

    maple sticks Smoking Fanatic

    I did one for fourteen hours once. Thats when I learned to wrap and use higher temps. I cook with a sliding temp range now. Starting around 300* and lowering through out the cook to finish around 225 or lower.
     
  3. OK. Well i guess I'm not completely out in left field. I wrapped it in foil once I hit 165 IT but that took about 9 hours to get it to that point.
     
  4. maple sticks

    maple sticks Smoking Fanatic

    You can check it with a fork, insert and twist, also check with a tooth pick which should go in like it butter. Can also twist the bone to see if it would pull out easy. I don't cook my brisket to 205 but time is a big factor if not using temperature.
     
  5. 15 hours and I finally got it to 205 IT. Resting it for an hour and then I'll pull it and put it in the refrigerator to save it for tomorrow's dinner.
     
  6. Well here it is 16 plus hours later and it's cooked and pulled. It tastes amazing and is moist and pulled extremely easy.


    Rubbed down with Jeff's original rub.

    12 hours in the smoker and 3 plus more in the oven and she got there.

    Bone practically fell out on its own

    Here is the final result. Have to wait for tomorrow's feast to see it on a plate cause it's 11:00 and everyone else is in bed.
     
    jetsknicks1 likes this.
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks delicious! Perfectly done! Great job! 

    Are you going to put a finishing sauce on it? SoFlaQ'uers is what many of us use. Here's his recipe
     ​
     ​
    SoFlaQ’uers finishing sauce
     
    1 Cup Cider Vinegar
    2 Tablespoons Brown Sugar
    1 Teaspoon Tony Chachere's Cajun Seasoning
    1 Teaspoon Course Black Pepper
    1 Teaspoon Red Pepper Flakes

    Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.

    I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.

    Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juiicy pork.

    Personally, I eat it just like that, but your guests can add whatever "Q sauce they prefer once it's on their plates or bun!

    Al
     
  8. Thanks for the recipe and the encouragement Al. I have been seeing that sauce mentioned on several posts. Looking forward to trying it out.

    Tom
     
    Last edited: Jan 17, 2016
  9. camg

    camg Fire Starter

    that looks super good going to be trying it out soon
     
  10. Thanks Cam. Looking forward to eating it today.
     
  11. Well since we delayed eating the pulled pork til today we invited some friends over to enjoy it with us. Everyone thought it was great. I'm learning the value of patience when it comes to cooking in a smoker. Never cooked anything that took 15 hours to cook but it was worth it.
     
    smokeymose likes this.
  12. maple sticks

    maple sticks Smoking Fanatic

    Thats what is all about.

    [​IMG]
     
  13. smokeymose

    smokeymose Master of the Pit

    That's what it's all about. Patience. Nice cook!

    :points:
     
  14. ak1

    ak1 Master of the Pit OTBS Member

    I always plan for about 17hrs to do pulled pork(using a full shoulder; more leftovers[​IMG])
     
  15. Thanks AK1. I'm glad to know I wasn't doing something wrong. When I studied the posts here on making pulled pork people were saying it should take about 1.5 hours per pound so i was figuring about 12 hours for my 8 lbs pork butt. Thanks for the input.

    Tom
     
    Last edited: Jan 17, 2016
  16. ak1

    ak1 Master of the Pit OTBS Member

    I like taking my pulled pork to around 205, smoking at around 225-230 normally, sometimes a bit lower depending on how my fuel is behaving. But, I'm going slowly to that 200ish temp. Normally I go with around 1hr per pound, maybe 45min... but that gives me leeway for resting. Every piece of meat will be a bit different.
     
  17. smokeindaville

    smokeindaville Fire Starter

    I cooked 15 lbs of pork butt on Friday night and Saturday. It spent 18 hours in the smoker and I took it out around 195*. It probed easy but I was trying for 200*. I started it around 11 PM and took it out around 5 PM. Just couldn't wait any longer since my daughter wanted to take some with her for dinner while baby sitting.

    My temp started at 240 and I bumped it to 275 to try and get it finished. My AMNPS didn't stay lit thru the night so I didn't want to foil it.

    Lesson learned again. Lol. You can't predict how long smoking will take.
     
    tntragan likes this.
  18. It can and will test your patience over and over. Good looking pork!
     
    tntragan likes this.
  19. Wow. Thanks for sharing this. I have a lot to learn also. It's nice to know that it wasn't somehow what I was doing as much as it is just the process.
     
  20. Agreed Irlangly. I was getting a little frustrated since I had to change dinner plans, but it worked out and now I'm a little smarter.
     

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