first try at pulled pork

[menace2sobriety]

Welp, here we go! This will be my first time trying to do something like this. I have a pork butt that is just over 8lbs, just rubbed it down with my rub, and its chilling in the fridge for now. I think Im gonna get up at about 2 in the morning and try to get this thing going on the smoker by 3. Ive never tried to cook anything like this and never done a long cook either. As a matter of fact this will be my second time using my smoker I did some ribs and sausage a few weeks ago that took about 6 hours. So everyone keep me in your thoughts tonight and hopefully tomorrow I'll have some nice pulled pork pictures to share with everyone.

 

[gr0uch0]

Welp, here we go! This will be my first time trying to do something like this. I have a pork butt that is just over 8lbs, just rubbed it down with my rub, and its chilling in the fridge for now. I think Im gonna get up at about 2 in the morning and try to get this thing going on the smoker by 3. Ive never tried to cook anything like this and never done a long cook either. As a matter of fact this will be my second time using my smoker I did some ribs and sausage a few weeks ago that took about 6 hours. So everyone keep me in your thoughts tonight and hopefully tomorrow I'll have some nice pulled pork pictures to share with everyone.

You're all over this, m2s: let that OC roll. And don't forget to give your Mrs. credit on her wise purchasing decision as well! Thumbs Up

 

[menace2sobriety]

alright the butt just went on about 15 minutes ago. Now I just need to try to keep that ol OC Wrangler at a reasonable temp for about 12 hours or so. 

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• menace2sobriety
• Feb 25, 2017

 

[hillbillyrkstr]

Keep your out between 220-250 and you'll be fine. Pulled pork is about the easiest thing to smoke.

Pull that beast at 200 degrees and wrap in foil, and then a towel and let it rest in a cooler for an hour or so. You should be able to pull the bone out clean.

While your sitting around drinking beer and watching your pit look up finishing sauces on these forums. Easy to make and they really add to PP. I'm not gonna plug any specific sauce they are all good.

Good luck!

 

[menace2sobriety]

well this being my second smoke there is one thing I can say that I have learned already. It is really hard for me to have something on the cooker that smells so good and not look at it. Im only a little over an hour in and the urge to open that sucker up and look at it is killing me.

 

[menace2sobriety]

Ok so just hit an IT of 105 so I took a quick peak and spritzed it with some apple juice. May be too early to make any decisions yet but so far I think it's goin ok

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• menace2sobriety
• Feb 25, 2017

 

[menace2sobriety]

Also I've already drank a pot of coffee. Is 6:00am too early to have a beer?

 

[garyt]

Never too early for a beer unless you are doing an all nighter with a stick burner, then you tend to drift off in the chair.

 

[SmokinAl]

Looks good so far!

Al

 

[menace2sobriety]

 
Looks good so far!

Al

yup so far so good. Its moving right along. Im about 15 degrees away from wrapping it and the cooker is holding great at 235-250.

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• menace2sobriety
• Feb 25, 2017

 

[gr0uch0]

Also I've already drank a pot of coffee. Is 6:00am too early to have a beer?

Absolutely not. Beer isn't just for breakfast anymore. :cheers:

 

[menace2sobriety]

ok so everything has been going good I think. I hit 165 and just wrapped it at about 7 hours. now this butt has been sitting still at 167 for what seems like forever now. Is this the plateau or stall Ive been hearing about. does 167 seem about right for it to stall like this? does about 7 hours or so sound like Im hitting key temps in about the right amount of time?

 

[gr0uch0]

Patience, grasshopper, patience. It will be done when it decides it wants to be done. You've got about 30 more degrees to go. Go have another beer or two. :cheers:

 

[menace2sobriety]

Thanks man you're like my cook sense.

 

[gr0uch0]

Thanks man you're like my cook sense.

Trust me, hombre, we've all been there.  I know I appreciated those over the years who talked me back in and off the ledge.  

 

Once you get to that 195-205 range, the bone should pull out with little to no resistance. 

 

[menace2sobriety]

Oh LAWD!!! This is some good pulled pork. Got a little nervous towards the end but it all came together and I hit my goal of 198. Didn't think it would ever get there. Just got done pulling and sampling as I did. I am super happy wth this. And wife made pretzel rolls for samiches.

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• menace2sobriety
• Feb 25, 2017

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• menace2sobriety
• Feb 25, 2017

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• menace2sobriety
• Feb 25, 2017

 

[gr0uch0]

That ball got knocked out of the park, and I don't think it's hit the ground yet:  congrats!!

So what was your total cook time, and how long do you think it took you to get from 165ish up to temp?  Bone pull out with little to no resistance?

 

[menace2sobriety]

 
That ball got knocked out of the park, and I don't think it's hit the ground yet:  congrats!!

So what was your total cook time, and how long do you think it took you to get from 165ish up to temp?  Bone pull out with little to no resistance?

It actually went right as I planned. It was a little over 8 lbs so I figured if everything went perfect Id be looking at a 12 hr cook. and I think it hit 198 right around 13 and a half hrs. it hit 165 at around 7 hrs so I guess about 6 and a half to get it to finish and thats counting when I fell asleep and let the temp drop and had to get a new fire going and bring the temp back up. other than that one time I was able to keep the temp a lot more stable than the last cook and only got it up to 280 at one point when I had to start a new fire. the bone? yeah that wasn't a problem it came right out no problem. The one thing I did wrong was when I wrapped it in foil I guess I didn't wrap it very good and the top came open some. So the top of it got a little dry. For what ever reason I didn't think I wanted to use a finishing sauce and now I think that was a mistake. All and all though I'm really pleased and it was delicious. got some new notes in my notebook and it is only going to get better from here.

 

[gr0uch0]

Good stuff, m2s: trust the process and you'll be fine. My only thought about sauces are that they should be served on the side for those who want to add it. I'm not a fan of being unable to control the amount I want if it's already wet. Let the meat stand on its own--besides, there may be guests who are diabetic or allergic to sauce ingredients, and you've just shut them out of your main course.

Well done, sir. Point for you.

 

[whistech]

Menace, great job and delicious looking pulled pork.    If you haven't tried Chef JJ's Finishing Sauce you are missing out.   It takes pulled pork to the next level and you can find the recipe here.

http://www.smokingmeatforums.com/t/122319/jjs-finishing-sauce-awesome