Pulled pork questions

[Rawhide99]

Smoking frequently again has led me asking a lot of questions. I committed to feeding pulled pork to about 25 people for lunch tomorrow. My wife picked up a shoulder at Sam's that is about 15 lbs. Appears to be a single not 2.

The wind is terrible today, so I thought about doing an overnight cook, then just keep warm until time to eat.

Any reason to not cut the shoulder into 3 pieces or at least 2? 3 5 lbs butts puts the cook at 6-8 hours depending on keeping the fire consistent which is a reason im concerned about the wind gusts. 2 butts 8-10 hours?

I have not done an overnight cook before, but I have a Fireboard 2 that has worked great and sends alerts. Overnight winds are forecast to much milder. 15-17 mph.

I'd like to wrap and finish at higher temp about 6 a.m. My previous experience is about 1-1.5 hours. An oven is available at work to keep warm. Or, finish in the work oven and pull before serving?

Other things I'm curious about:

What about finishing unwrapped? Low and slow until finish or increase temp after IT reaches 170°?

Maybe semi wrap with foil boat to maintain good bark?

Use a water pan? Spritz or no spritz?

The 4 or 5 I've done in recent months were no Spritz, smoke to 170 IT, cover in a pan with a little chicken stock, butter, and more seasoning. They were very good, but I like the bark too.

 

[912smoker]

Sam's usually sells the 2 pack so I would double check that.
25 adults? Any sides?

I have no problem with an overnight cook, IF you can hear your alarms.

I like to finish in a pan with some liquid added in the oven.

Keith

 

[chopsaw]

The 4 or 5 I've done in recent months were no Spritz, smoke to 170 IT, cover in a pan with a little chicken stock, butter, and more seasoning. They were very good, but I like the bark too.

Don't change what works now . Save that for when you're not feeding 25 people .
Do what you know .
That's most likely 2 in the pack .

 

[sandyut]

Agree it likely a two pack.

I have done a piece of a butt, cooks the same just not as long. I cook all butts at 275 start to finish. Low and slow just takes longer. I dont wrap or spritz, just smoke till done, rest, pull and add finishing sauce.

BUT: like @chopsaw mentioned. I will rarely cook something (or try new methodology) for others for the first time. Its dicey and stressful.

 

[Rawhide99]

Sam's usually sells the 2 pack so I would double check that.
25 adults? Any sides?

I have no problem with an overnight cook, IF you can hear your alarms.

I like to finish in a pan with some liquid added in the oven.

Keith

20 committed. I expect another 5-10 to show up. 8 are bringing a side & 5 bringing dessert. There will also be baloney and kielbasa. Should be plenty.

I'm kind of a night owl so I think ill put them on about about 10 p.m. and set my alarm for a couple of checks, just in case.

Ill wrap at 170° or when I'm ready to leave home. Takes me about 10 minutes to get to where the oven is. A 10 a.m. finish, rest and pull before noon would be about right.

 

[realdocBBQ]

I cut my pork butts into ~1lb chunks before rubbing and then smoking. When just past the stall (~170F or so) I put them in a pan and cover, then take up to 208-212. It is excellent. I just mix the juice and rendered fat back in when I shred it all in the same pan.

Wrapping up too early leads to too much liquid - the stall hasn't sweated out enough. Too late, they're too dry. If you get it in the 168-175 range, I find it is absolutely perfect. A lot more bark and rub, super moist and flavorful pulled pork. It's amazing.

Sometimes I add a couple of ounces of white grape juice in the final shred. I find this better than apple, peach or orange. Just light enough, not too sweet or overly citrusy. This has become my absolute go-to method for maximum bark and juiciness.

It's not the right method if you want 'meteorite' bark, though.

 

[Rawhide99]

Many years ago I just bought 2 lb pork roast. They always came out great.

After some trim these butts will be about 7.5 lbs each. They are boneless, so I tied them to attempt to make them proportional.

 

[Rawhide99]

I cut my pork butts into ~1lb chunks before rubbing and then smoking. When just past the stall (~170F or so) I put them in a pan and cover, then take up to 208-212. It is excellent. I just mix the juice and rendered fat back in when I shred it all in the same pan.

Wrapping up too early leads to too much liquid - the stall hasn't sweated out enough. Too late, they're too dry. If you get it in the 168-175 range, I find it is absolutely perfect. A lot more bark and rub, super moist and flavorful pulled pork. It's amazing.

Sometimes I add a couple of ounces of white grape juice in the final shred. I find this better than apple, peach or orange. Just light enough, not too sweet or overly citrusy. This has become my absolute go-to method for maximum bark and juiciness.

View attachment 735068
View attachment 735069

It's not the right method if you want 'meteorite' bark, though.

View attachment 735070

I have some pork steaks in the freezer that im anxious to try. Slow smoke then sear.

 

[Rawhide99]

No pics, but the pork turned out amazing. I stayed somewhat with what I've done before. Both butts were about 7.5 lbs after some trimming. Both seasoned and placed siide by side on the smoker. One reached 172 at 4 a.m. and I just wrapped and put back on. The other reaches 170 at 6 a.m. placed in pan with butter and chicken broth. Take both to work and put #1 in warm oven, #2 at 300 for 2 hrs. Rested, pulled and served along with the baloney and kielbasa. All was very good. Fed 30 and had some leftovers.