The Pulled Pork Thread

[CJF]

Pulled pork can be such a dick. Last week I used boneless from Costco. I cooked for 13 hours at 225. It never got to 190. I had to pull it off and put them in the oven at 350 for another 90 minutes. We are have a massive family birthday party today. I was asked to do pulled pork. Eating at 3:00 I put bone in shoulders on at 9:00 pm last night. They were done at 6:00 am. They're wrapped and sitting in the oven right now. Amazing how different each cook can be with shoulders.

[FN Phat]

Pulled pork can be such a dick. Last week I used boneless from Costco. I cooked for 13 hours at 225. It never got to 190. I had to pull it off and put them in the oven at 350 for another 90 minutes. We are have a massive family birthday party today. I was asked to do pulled pork. Eating at 3:00 I put bone in shoulders on at 9:00 pm last night. They were done at 6:00 am. They're wrapped and sitting in the oven right now. Amazing how different each cook can be with shoulders.

I smoked 2 picnics this weekend. Same size, same smoker, same time. One was ready before the other by almost 2 hours.

[Surfah]

Just pulled a butt off the smoker. It was a perfect day out (70 degrees) and I had a bone in shoulder defrosted so I said why not? Liberally applied Butt Rub and that is it. 9 hours smoke time to hit 190. That was on smoke setting for 1.5 hours and then 250 for the rest. I swear bone in goes so much faster. I wish Costco sold them that way. I just got sent a work project due tomorrow at 1 pm so FTC'd it and will pull later tonight when I get my work done. We'll do sandwiches or tacos tomorrow.

[CJF]

Just pulled a butt off the smoker. It was a perfect day out (70 degrees) and I had a bone in shoulder defrosted so I said why not? Liberally applied Butt Rub and that is it. 9 hours smoke time to hit 190. That was on smoke setting for 1.5 hours and then 250 for the rest. I swear bone in goes so much faster. I wish Costco sold them that way. I just got sent a work project due tomorrow at 1 pm so FTC'd it and will pull later tonight when I get my work done. We'll do sandwiches or tacos tomorrow.

My experience is the exact opposite. Bone in takes longer on average for me. Usually significantly longer. Which I don't mind as I'm able to impart a stronger smoke flavor.

[FN Phat]

My experience is the exact opposite. Bone in takes longer on average for me. Usually significantly longer. Which I don't mind as I'm able to impart a stronger smoke flavor.

Agreed. I have done bone in the last 4 times (got em on a huge sale) and they have gone at least 15 hours with one going almost 18

[Surfah]

Agreed. I have done bone in the last 4 times (got em on a huge sale) and they have gone at least 15 hours with one going almost 18

Bone in has now gone faster than the Costco boneless shoulders twice for me. I know that is contrary to the experience of most. I really think that it has more to do with what CJF said above. Pork is such a dick. I had no stall today. After 7 hours I probed it to see where it was at and the pen read 170. I figure it'd take another 4 hours minimum to get to 190. I checked an hour later and it was at 180. So I checked every half hour after that and it was 5+ degrees each time.

There is something cool about pulling the bone out cleanly.

[CJF]

Bone in has now gone faster than the Costco boneless shoulders twice for me. I know that is contrary to the experience of most. I really think that it has more to do with what CJF said above. Pork is such a dick. I had no stall today. After 7 hours I probed it to see where it was at and the pen read 170. I figure it'd take another 4 hours minimum to get to 190. I checked an hour later and it was at 180. So I checked every half hour after that and it was 5+ degrees each time.

There is something cool about pulling the bone out cleanly.

No stall? I don't think I've ever experienced that. Pork really is a PITA with times. Everything turn out tasty?

I love pulling the bone. Really though, what guy doesn't?

[Surfah]

No stall? I don't think I've ever experienced that. Pork really is a PITA with times. Everything turn out tasty?

I love pulling the bone. Really though, what guy doesn't?

I pulled it a little bit ago. So easy. I am still shocked by the quick cook time. The bone pulled out clean. I should have taken a picture of it. I sealed about 3 lbs worth and put it in the freezer. The rest I sealed and put in the fridge for dinner tomorrow.

[FN Phat]

I pulled it a little bit ago. So easy. I am still shocked by the quick cook time. The bone pulled out clean. I should have taken a picture of it. I sealed about 3 lbs worth and put it in the freezer. The rest I sealed and put in the fridge for dinner tomorrow.

[kccougar]

I smoked a small pork butt on Saturday (I should have noted the size) that I picked up at Snider's. I rubbed it with a mix of Spade L Pork and raw sugar, then smoked at 225 degrees. When the meat hit 165 I wrapped in foil with a little bit of apple juice and then continued until it hit 195. Then I put it in the oven at 170 for a couple hours while I was at Priesthood Session. I've decided I really like Guy Fieri's Carolina #6 sauce with pulled pork. Yum.

[Jeff Lebowski]

Wow KC. That looks incredible.

[FN Phat]

Wow KC. That looks incredible.

I'll second that. KCC is on a roll.

[kccougar]

I'll second that. KCC is on a roll.

I'm ready to try a brisket. In fact, that reminds me I need to post a question or two in that thread.

[CJF]

Twice smoked pulled pork. Success. I had a couple of bags of pulled pork in the freezer. We decided to have pulled pork sandwiches for dinner. I am smoking bacon so I decided to throw the pulled pork into a couple of pie tins and throw them on the smoker. The pork thawed and fell apart. The top layer developed a bit of bark and crunch, but it didn't really dry out. The bottom stayed very tender just lime the day it was pulled. Very flavorful. Next time I may throw a little rub on it first.

[statman]

The butt is in the smoker as are two racks of baby backs. The only issue - the butchers at smiths kindly removed the bones from the butt. But in doing so, they also cut the damn thing up into five pieces. All are about the same size - about 2.5 - 3 pounds each. But I don't know how long to actually smoke 3 pound chunks of pork butt. My standard of 8 - 10 hours at 225 is obviously thrown out the window. I'm actually going to have to put some effort into cooking these! Any recommendations? I'm guessing it's going to have to be more like 2.5 - 3 hours.

The grand plan for this 15 pounds of pork is to eat a couple pounds over the next week or so - the uncooked flour tortillas from Costco with a little pulled pork, a little queso blanco and a little home made pico de gallo is a family favorite. The new plan is to try something new - tamales. I've heard they're easy, but tricky. And I've heard that they freeze well. I've watched a couple videos on youtube, but none of them really look tricky at all. What am I missing? Any experienced tamale makers here?

In 15 months I'll have the answers. My son's in NoCal on a spanish speaking mission and he said that around Christmas they were invited to people's houses to make tamales on three different occasions. He says it's easy and he knows the tricks - but unless he can pass that knowledge on through skype on Mothers' Day, it's not going to help me much until he's here to show me...