The Pulled Pork Thread

[Bo Diddley]

Just took it out of the smoker and put it on hold in the oven at 170. I also learned the oven won't go below 170. Looks like pulled pork for lunch!

[Bo Diddley]

Crank it up to 250 if you are nervous.

No, I'm not worried. Weird thing happened though. I took a green waste load for my neighbor, and when I got back all sorts of smoke was coming out. I think my machine had overloaded the burn cup and smothered the fire. I ran out of pellets yesterday, so made a run to the store but could only find some off-brand. Not sure if that's the issue. That took a few minutes to straighten out.

The roast was up to 192 when it happened, so I probably could just hold it now until I want to eat, but I'm going to get it up to 195 first. The roast dropped to 186 and is holding there for a bit.

[Jeff Lebowski]

Interesting.

At the 6 hour mark I foiled the pan. It's stalled somewhere around 160. Delaying the foil by a couple of hours has likely extended the cooking time some.

Crank it up to 250 if you are nervous.

[Bo Diddley]

That skin is totally normal and does not need to be trimmed. It will fall off after you cook and helps keep things juicy/moist during the cook.

Interesting.

At the 6 hour mark I foiled the pan. It's stalled somewhere around 160. Delaying the foil by a couple of hours has likely extended the cooking time some.

[Jeff Lebowski]

Yeah I didn't. Unless someone with experience told me it was a good idea, I wasn't going to push it.

Just started it cooking 5 minutes ago. I'll get up early and wrap it.

This thing wasn't trimmed very well. There was skin on the bottom side with a bunch of fat. Anyone ever run into that? I think I'll buy from Costco next time. I used Pappy's rub. I've got a mix of hickory and apple pellets. Cooking on high smoke @ 220 until I wrap it.

[ATTACH]8914[/ATTACH]

That skin is totally normal and does not need to be trimmed. It will fall off after you cook and helps keep things juicy/moist during the cook.

[Bo Diddley]

11 hours total? That's close enough that I would be nervous. We're it me I wouldn't push it.

Yeah I didn't. Unless someone with experience told me it was a good idea, I wasn't going to push it.

Just started it cooking 5 minutes ago. I'll get up early and wrap it.

This thing wasn't trimmed very well. There was skin on the bottom side with a bunch of fat. Anyone ever run into that? I think I'll buy from Costco next time. I used Pappy's rub. I've got a mix of hickory and apple pellets. Cooking on high smoke @ 220 until I wrap it.

Pork Butt.jpg

[All-American]

11 hours total? That's close enough that I would be nervous. We're it me I wouldn't push it.

[Bo Diddley]

Picked up an 8 pound butt to smoke. I'm still a duffer, and this is my first butt to smoke. I read The Blog and have looked through some of this thread. Holy crap 33 pages is a lot of pulled-pork discussion!

I don't have a specific time I need this cooked, so I'm just going to throw it on the smoker at "high smoke" (~220) late tonight, and pull it early tomorrow and wrap it to finish cooking. I'm actually tempted to go start it in the next little while so I can get the four hours in and wrap it before going to bed, and let it cook overnight. What are the chances it would overcook in 7 hours after wrapping?

[kccougar]

Cooked 4 butts, vacuum sealed and refrigerated for the next day. Then reheated in a pot of hot water. Worked great for pulled pork the first night and pork tacos the next day with the bags I hadnt yet opened. Thanks all.

[The_Tick]

You turned your hobby into a job. Big mistake.

Agreed. Which is why we got out when we did. When it felt like a chore, it was time to go.

[Jeff Lebowski]

When doing it, I was sealing between 75-150 lbs cooked at a time. I was sealing in 1, 2, and 5 lb quantities.

Between overheating, cleaning the sealing area, the grease and the smell....I lost my joy/interest for it.

There are times when I smell PP and I get sick.

You turned your hobby into a job. Big mistake.

[YOhio]

Gross:

noun
noun: gross; plural noun: grosses

1.
an amount equal to twelve dozen; 144.


144 stone = 2,016 lbs. So, "gross" describes how much pulled pork Tick has frozen.

Very good answer.

[Lost Student]

Gross?

Gross:

noun
noun: gross; plural noun: grosses

1.
an amount equal to twelve dozen; 144.


144 stone = 2,016 lbs. So, "gross" describes how much pulled pork Tick has frozen.

[The_Tick]

Gross?

When doing it, I was sealing between 75-150 lbs cooked at a time. I was sealing in 1, 2, and 5 lb quantities.

Between overheating, cleaning the sealing area, the grease and the smell....I lost my joy/interest for it.

There are times when I smell PP and I get sick.

[kccougar]

Well, I'm just waiting about 18 hours so I won't be freezing my meat. Thanks for the tips!