Need to serve pulled pork around 6-7pm tomorrow

[Bearcarver]

 
Like all said above.   Meat is different, Age of the hog, what breed, fed, processed, etc.  Also the thickness of the butt, example:  you have two butts, one that is 6" thick and one that is 4" thick

Just like a steak the thinner one will cook the quickest.

Gary

All good points, Gary---Thanks!

Plus the Gender of the Pig-------You know how "ornery" a Female can be.

Bear

 

[dukeburger]

 
Yup, If I was pressed for time, I would go to 260° just in case. My MES will only go to 275° Max. My Step by Step 7 pounder took about 11 hours.

Did you foil yours at 265°?  Open the door a few times? That's a long time for 4 1/2 pounds.

They're all different.

I'm doing a Prime Rib right now @ 230°.  Dinner @ 4:30.

Bear

Very long stall if i remember correctly. I'll have to dig up the thread...Actually it's still on the homepage!

 

[livewirecs]

My IT temp read 170 after 5 hours. I pulled it. Put it in pan and wrapped it in foil. Bumped heat to about 260-270 I'll check it again around3:30 and again and again lol.

 

[Bearcarver]

My IT temp read 170 after 5 hours. I pulled it. Put it in pan and wrapped it in foil. Bumped heat to about 260-270 I'll check it again around3:30 and again and again lol.

Yup---I usually bump it up when I foil, because the low & slow smoking stage is over. 

When I did that 7 pounder, I foiled it at 165°, and bumped it to 260°. It took 2 1/2 hours to go from 165° to 203° IT.

Bear

 

[livewirecs]

Great! I was kinda worried that 170 in 5-ish hours seemed fast, but I just gonna go with it. Also I didn't add any fluid/juices to the foil pan because I forgot to grab some. (thought about beer but decided against it) Hopefully it doesn't get too dry. Thanks for all the advice gang! I feel like your here with me smoking it!

 

[Bearcarver]

 
Great! I was kinda worried that 170 in 5-ish hours seemed fast, but I just gonna go with it. Also I didn't add any fluid/juices to the foil pan because I forgot to grab some. (thought about beer but decided against it) Hopefully it doesn't get too dry. Thanks for all the advice gang! I feel like your here with me smoking it!

Not adding juice with a Butt shouldn't hurt. Butts are normally loaded with enough fat.

Your Au Just will be all meat juice one you separate the fat.-----Get it next time. Don't forget----Some guys don't foil, and theirs don't usually get dry.

Normally I'd wish I was there to help you eat it too, but My Prime Rib is Smoking right now.

Bear

 

[kbr0125]

Think I may of created a big probel, I didn't notice my internal maverick thermometor was touching the meat so my bbq temp was reading low I think, it's been 5 hrs and my internal temp is 165. Think I had the smoker way to hot for first 2 hrs. Last 3 hrs iv been arround 235-240. An ld my intake is pretty much shut compared to first two hours.

 

[Bearcarver]

Think I may of created a big probel, I didn't notice my internal maverick thermometor was touching the meat so my bbq temp was reading low I think, it's been 5 hrs and my internal temp is 165. Think I had the smoker way to hot for first 2 hrs. Last 3 hrs iv been arround 235-240. An ld my intake is pretty much shut compared to first two hours.

Don't worry about being done too early. If it is, you can wrap it in foil, then in towels, and then put it in an empty dry cooler. It'll hold temp for hours.

Bear

 

[livewirecs]

So I'm only eight hours in… And I'm getting an internal temperature rating of 214° that can't possibly be right can it?

 

[kbr0125]

Don't worry about being done too early. If it is, you can wrap it in foil, then in towels, and then put it in an empty dry cooler. It'll hold temp for hours.


Bear

it's going to finish right in time I'm just afraid of the mess up with the above average temp for first two hours. And when you foul do you use apple juice and if so how much?

Current temp of meat is 172 and smoker is at 237.

 

[Bearcarver]

it's going to finish right in time I'm just afraid of the mess up with the above average temp for first two hours. And when you foul do you use apple juice and if so how much?

I usually just use 4 or 6 ounces of Apple Juice, but you can add an ounce or two of BBQ sauce mixed with that. Others use all kinds of things---Little Beer, little Apple Cider, but I wouldn't use more than 6 ounces of anything.

And don't forget to save the juice when it's done. Fridge it---Then Separate the fat out, and mix the juice back in with the Pulled Pork. I save it & just mix a little with each batch of Sammies. It will be in Gel form until you heat it.

Bear

 

[dukeburger]

So I'm only eight hours in… And I'm getting an internal temperature rating of 214° that can't possibly be right can it?

I would adjust that probe, try another spot. Make sure it is a couple inches in. If it reads the same, get it outta there.

 

[livewirecs]

I would adjust that probe, try another spot. Make sure it is a couple inches in. If it reads the same, get it outta there.

Get the pork butt out or the internal temperature gage LOL?

 

[dukeburger]

Get the pork butt out or the internal temperature gage LOL?

The butt. Then get it in your belly after a rest in some juices

Might beoverdone, but the pork butt is pretty forgiving.

 

[kbr0125]

I usually just use 4 or 6 ounces of Apple Juice, but you can add an ounce or two of BBQ sauce mixed with that. Others use all kinds of things---Little Beer, little Apple Cider, but I wouldn't use more than 6 ounces of anything.

And don't forget to save the juice when it's done. Fridge it---Then Separate the fat out, and mix the juice back in with the Pulled Pork. I save it & just mix a little with each batch of Sammies. It will be in Gel form until you heat it.

Bear

thanks for advice, I just foiled it was stuck arround 172 for almost 2 hrs. So do I drain the apple juice out soon as I pull it or let it rest with it in then seperate and mix it in when I pull?

 

[damon555]

If your temp is correct then it's time to pull it out of the smoker....A nice long rest in the cooler is much better than no rest at all.....Wrap it in foil, then wrap it in towels and put it in the cooler. It will be perfect when it's time to eat.

 

[myomy]

That's why we like the AMNPS. You don't have to open the door for up to 11 straight hours.

Bear


Every piece of meat is different, so we can't tell you when it will be done.

You got a late start, but since it's only 5.71 lbs, at 230° I would guess between 8 and 10 hours. Remember that's a guess.


Bear

 

[myomy]

Going to have to get one of those as I can't keep my smoker smoking at all the unless I can control the flow of air. I hate having to open door!!!

 

[tjwheels]

So I'm only eight hours in… And I'm getting an internal temperature rating of 214° that can't possibly be right can it?

I put my 7.14 pounder in at 7:45 at 225 degrees this morning, just checked (after 8 hours) and the temp is at 163 degrees. I'm not going to wrap this time to see what happens with the bark. I'm cooking this one for Sunday dinner so it's done when it's done. I'll let it rest in the cooler for an hour or two then pull it and put it in the fridge before I reheat tomorrow. Good luck with yours, I'm sure it will be fine.    

 

[kbr0125]

Put my 5.7lb in at 9am, 8hrs later it's 190. Foil at 172.
Don't know what temp to pull off the snoker and start rest. 200? 205?