question on pulled pork

Discussion in 'Pork' started by fat zack, Dec 23, 2013.

  1. fat zack

    fat zack Newbie

    I am kind of new at this, I have all the tools just none of the knowledge. I understand all about cool and slow but my question is how long dose the pork need to be under smoke, do I keep fueling the smoker with chips the whole cooking time??

    thanks Fat Zack
     
  2. It really comes down to preference.  I smoke mine depending on the weight 6-8 hours.  I just did a couple 7 pound pork shoulders this weekend and I smoked them for about 6 hours.  I would of gone longer but they cooked quickly.  
     
  3. hambone1950

    hambone1950 Master of the Pit Group Lead

    What kind of smoker do you have ?
     
  4. fat zack

    fat zack Newbie

    I have several ! is a cheap char-broil propane from wally world and another is a brand new LEM electric.
     
  5. fat zack

    fat zack Newbie

    do you keep your smoker smoking the whole time or after the chips are finished do you just let it go without new chips
     
  6. hambone1950

    hambone1950 Master of the Pit Group Lead

    Well , see , I smoke exclusively on a weber smoky mountain cooker. I thro w a few chunks of smoke wood on at the beginning and when that's used up , it's all charcoal....I don't have any experience with electric smokers and chips and all that....but it's all according to how much smoke you want to taste....I will say , I think less is more when it comes to smoke....but that's just me.
     
  7. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

     Hi fat zack. On electric with a pork butt, I will keep the smoke going till the IT is about 160-165. I then wrap in foil and finish to 205 IT without smoke. This can be done in the smoker or oven. I usually crank the temp to about 325 to finish quicker. However, if you are wanting a heavier bark, do not foil. Depends on what you want the finished product to be.

       Mike
     
  8. raastros2

    raastros2 Smoking Fanatic OTBS Member

    i usually only put smoke on the meat for the first half of the smoke
     
  9. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I smoke mine all the time, remember you what a thin blue smoke
     
  10. A good rule of thumb is 1.5 hrs per pound that way you can kinda judge how long it will take. Also let it rest wrapped in foil for a hr after its done.
     
  11. raastros2

    raastros2 Smoking Fanatic OTBS Member

    hes asking how long to impart smoke to flavor the meat....not how long to cook it....[​IMG]
     
  12. Ahhh Yea after reading it again lol. I smoke untill internal temp is at 165 then a wrap till 200. There question answered Thumbs Up
     

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