First time for pulled pork

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aztiger98

Fire Starter
Original poster
Nov 26, 2014
31
10
Smoking a pork shoulder roast (bone-in) for my first time.

I've seen timing should be about1-1.5 hours per pound - this puppy is about 3.5 pounds, so thinking around 5 hrs (though with the warmer weather down here, my times have been considerably less than I initially calculated.  I'm shooting for internal temp of about 205 degrees, so we'll see.

About how long should I wait before foiling the meat (or should I even foil this small of a hunk)?  If I do foil it, do I put any liquid in the foil?  I know I do for ribs but not sure about the pulled pork...

Thanks,

David
 
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2 hours per pound at 225 degrees smoker temp. then a two hour rest wrapped in foil and towels in a cooler.

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Thanks, timber.

I took a peek at it and was planning to shoot for that on the internal temps anyway.  Problem, I can't necessarily change the temp of my smoker - Brinkman Electric.  Yes, I have a meat thermometer with a probe on it and am planning to insert that into the meat @ some point, but I don't think I can do much to adjust the temp the smoker runs at.  But you gave me something to use as some guidelines, anyway.

David
 
Holding steady at 176 internal temp.  I have it in the oven at 250, after it spent about 4 hrs in the smoker.  Wrapped in foil, but I think there might be a hole in it, as there's juice all in the bottom of the pan.  Hopefully it'll still turn out ok, but we'll see - got things to meddle with for next time, at any rate.
 
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