First attempt at pulled pork

Discussion in 'Pork' started by lilrhodywtb, Jul 8, 2016.

  1. lilrhodywtb

    lilrhodywtb Newbie

    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.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Why wait, foil it now.
  3. lilrhodywtb

    lilrhodywtb Newbie

    Was following the sticky instructions - afraid if I foil it too soon I'll wind up with stringy steamed meat instead of smokey goodness.
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

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

    lilrhodywtb Newbie

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

    hardcookin Master of the Pit

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

    lilrhodywtb Newbie

    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.
  8. hardcookin

    hardcookin Master of the Pit

    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!!
  9. lilrhodywtb

    lilrhodywtb Newbie

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

  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks awesome!!

  11. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    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
  12. garyhibbert

    garyhibbert Smoking Guru OTBS Member SMF Premier Member

    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.

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

    timberjet Master of the Pit

    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.
  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.
  16. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Yes, 285° is the place to start IMHO.
    The last one I cooked was 9 pounds and took 6 hours.
    It sure seems this way if you cook at low temps.
    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.
  17. schlotz

    schlotz Meat Mopper

    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
  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.

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