Newb question

Discussion in 'General Discussion' started by sinclac57, Jul 4, 2016.

  1. sinclac57

    sinclac57 Newbie

    Hello to everyone hope you weekend is going well.

    So i bought a pork picnic the other day (Boneless) it weight is just under 2lbs and i have a masterbuilt smoker how long do i smoke it for pulled pork?

    Thanks in advance

    Chuck
     
  2. Depending on what temp you're going to smoke at, you should allow up to 2 hours per lb.  At 225* it will take you about  four hours to reach 205* internal temp, which is where you need to be for pulled pork.
     
  3. sinclac57

    sinclac57 Newbie

    I was figuring 225 on the temp so would i do 3 hrs and then 1hr wrapped in foil?
     
  4. Foiling is a personal choice, I haven't done it with pulled pork.  I just used foil on ribs for the first time this weekend, and I'll do it again.  All I've heard is with a picnic you may soften the bark, but other than that there is no reason not to.  Good luck and good smokin'.
     
  5. sinclac57

    sinclac57 Newbie

    Thank you, for your help.
     
  6. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    Smoke it at 225 Until your butt is 200-203 degrees. Time doesn't matter. Forget about time. Just get it to temp. Then foil it for an hour before pulling.
     
  7. sinclac57

    sinclac57 Newbie

    Makes since, Thanks.
     
  8. dragon 118

    dragon 118 Newbie

    I'm a newb too and am glad you posted this question. We are smoking a 3 lb. boneless shoulder as I type this and your question fits perfectly with what we are doing also. Thanks.

    Will
     
  9. smokeymose

    smokeymose Master of the Pit

    Like hillbilly said, forget about time. Unless you're taking notes, leave your watch in the house and keep an eye on your thermometer(s).
     
  10. sinclac57

    sinclac57 Newbie

    well i started the smoke at 1Pm and it finally hit 204 degrees at 9Pm, wrapped it in foil for 1 hour good stuff.

    Thanks guys
     
  11. sky monkey

    sky monkey Smoke Blower

    I always end up with the big butts around 7-10 lbs with the bone.  Today was the first time I was able to serve anyone but myself fresh pulled pork.  Started at 4:30am, lol.  Pulled pork is a long smoke, no way around it using smoke.
     
  12. sinclac57

    sinclac57 Newbie

    Yep saving mine for tomorrows dinner.
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Here's all kinds of things you can do with your Masterbuilt (in Step by Step form):

    Just click on "Bear's Step by Steps".

    Bear
     
    Last edited: Jul 8, 2016
  14. smokesontuesday

    smokesontuesday Smoking Fanatic

    Doesn't have to be. Pulled pork done at 275 degrees is just as good as at 225 and it gets done a lot faster.
     
  15. phatbac

    phatbac Master of the Pit

    I agree doesnt have to take all day to be smokey tender and juicy. I often cook around 280 degrees and it comes out great.


    Happy smoking,
    phatbac(Aaron)
     
  16. hardcookin

    hardcookin Master of the Pit

    If I'm smoking quite a few butts I will smoke them @300. = 6hr
    So it can be however long you want it to be.
     
  17. smokeymose

    smokeymose Master of the Pit

    If I tell my offset I want 225 it just chuckles. 260 to 280 is where it's happy and the PP is just as good (better because it didn't take as long!).
     
  18. joe black

    joe black Master of the Pit OTBS Member

    Yeah.... Mine really likes to run at 250-275* and I'm happy there too. I can always persuade her to cook at 225 or 300, if I really need to be there. I also use foil at the stall to save some time and add tenderness.
     

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