pulled pork help

Discussion in 'Pork' started by jetsknicks1, Apr 8, 2016.

  1. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Doing my second PP smoke, the first one was a disaster because i messed up the timing and it took too long. This time im starting way early, thinking i can wrap it and rest if done early. I have two butts, one 3.4# and one 4.9#, any suggestions on how early to put the bigger one on and how far behind for the smaller? I know trying to figure a cook time is tough with this but any suggestions would be greatly appreciated.
     
  2. brandon91

    brandon91 Meat Mopper

    When I've made 2 butts before I put them on at the same time and just pull them as they get done. Which ever one gets done first will stay hot for hours if you put it in an aluminum sheet pan wrapped in foil with a towel draped over it.
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Depending on your pit temp, figure 1.5-2 hours a pound @ 225-250 to get you to an IT of 200-205 for your heaviest roast. Add another hour for the rest.
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Case beat me to the punch!...Same advice...JJ
     
  5. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Thanks so much forthe hints guys I've set the alarm for 3:00am and I'll toss them both on about 4:00, hoping for a 6:00pm feeding ☺
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That timing should be fine. Might even get a couple hour nap as the meat rests in a cooler...[​IMG]...JJ
     
  7. jetsknicks1

    jetsknicks1 Smoking Fanatic

    3:30am and I'm getting ready to toss them in the smoker. I'll keep the Q-View coming as we go along.
     
  8. You still awake? Lol. Getting up that early is rough but oh so worth it. Good luck with your butts!
     
  9. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Lol, i was able to get a little sleep but I've got a bunch of folks coming over later and I've got a ton of stuff to do. Gonna be a long day ☺
     
  10. They always are! Coffee is your bestfriend right now, and later...maybe a bit more of an adult beverage;)
     
  11. smokinal

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

    Good luck!

    Al
     
  12. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Thanks for the encouragement guys! 170 IT, wrapped and back on at 275 degrees for the finish. I'm thinking about another 3 hours. That sounds about right?
     
  13. brandon91

    brandon91 Meat Mopper

    thats looking awesome, good luck and get some rest!
     
  14. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Lol thanks Brandon but no rest for the weary today!
     
  15. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Question: I'm at about 195 IT and I've got about 2, maybe 3 hours till we're ready to eat. Should I leave it foiled in the pan covered with a couple towels? Put it in a cooler with towels or pull it and put it in the slow cooker until we're ready? Thanks in advance.
     
  16. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Take it to 205 and then wrap in the cooler
     
  17. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    JK1, I suggest a nice finishing sauce also , it will take your PP to the next level !
     
  18. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Thanks Crazy, I've got some of Chef Jimmys sauce thawing out right now Thumbs Up
     
  19. jetsknicks1

    jetsknicks1 Smoking Fanatic

    203 IT and in the cooler with some towels. How long will they keep in there? Can I leave them in there a couple hours before pulling?
     
    crazymoon likes this.
  20. crazymoon

    crazymoon Master of the Pit SMF Premier Member

     

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