The Pulled Pork Thread

[Jeff Lebowski]

It was a butt weekend! I cooked pulled pork for our Fathers and Sons outing on Friday night for 80 people. I did half the meat and smoked a big pan of DT's baked beans. Everything was great.

[Drunk Tank]

Just for future reference, the 135lbs of raw pork butt I smoked, yielded 68lbs of finished product. So the yield was almost exactly 50%, which is about right for pork butt.

[CJF]

Just for future reference, the 135lbs of raw pork butt I smoked, yielded 68lbs of finished product. So the yield was almost exactly 50%, which is about right for pork butt.

Is that bone in and then bone removed or were these boneless shoulders?

[Drunk Tank]

Bone in, bone removed after smoking.

[Coach McGuirk]

Im dioing 28lbs of pulled pork for work tomorrow. in anticipation of that these arrived today,

]

and went by thermoworks in Lindon and picked up this,




1130 eat time, what time would you throw the butts on tonight?

[CJF]

At 225 I would have already put them on. I've had 18 hour butts. I'm doing two for the 4th. I'm giving myself 20 hours. They rest for a good 4 to 6 hours wrapped in the oven if they get done quickly.

[Jeff Lebowski]

Dang, Coach. Way to go. You are going to love that temp probe.

I agree with CJF. Rub them up and get them on right away. I am assuming you are using the Costco butts. I did pulled pork last weekend and I put them on at 4 am and the were at 190 at 2 pm the next day. Four hours in faux cambro and we served them at 6 pm. You are eating 6.5 hrs earlier so you would want to start them no later than 9:30 pm or so.

BTW, I did three butts last Friday and my buddy did the other three. I foiled at 190 and he foiled at 165 and then kept them at 225 until them hit 190. His final product was more moist than mine. I am going to try it that way next time.

[Jeff Lebowski]

BTW coach, with those Costco butts I highly recommend using some skewers to hold together the loose ends where they take out the bone. Results in a more moist and consistent butt.

[wuapinmon]

Just for future reference, the 135lbs of raw pork butt I smoked, yielded 68lbs of finished product. So the yield was almost exactly 50%, which is about right for pork butt.

What do yall do with all of those drippings? Are they too salty to use?

[Coach McGuirk]

At 225 I would have already put them on. I've had 18 hour butts. I'm doing two for the 4th. I'm giving myself 20 hours. They rest for a good 4 to 6 hours wrapped in the oven if they get done quickly.

Dang, Coach. Way to go. You are going to love that temp probe.

I agree with CJF. Rub them up and get them on right away. I am assuming you are using the Costco butts. I did pulled pork last weekend and I put them on at 4 am and the were at 190 at 2 pm the next day. Four hours in faux cambro and we served them at 6 pm. You are eating 6.5 hrs earlier so you would want to start them no later than 9:30 pm or so.

BTW, I did three butts last Friday and my buddy did the other three. I foiled at 190 and he foiled at 165 and then kept them at 225 until them hit 190. His final product was more moist than mine. I am going to try it that way next time.

Thanks guys, I put them on at 8 and plan on wrapping at 160 or so. Using the Co butts and closed up those loose ends.


also, thermoworks has a new model that is Bluetooth and Feeds temps to your phones. They were out of stock so I had to go with the standard.

[Drunk Tank]

What do yall do with all of those drippings? Are they too salty to use?

The drippings are 100% fat that has rendered off. Sometimes I'll put a pan of beans under a pork butt and let the drippings fall into the beans. Other than that, not much use for them. I ended up with half of a full size hotel pan of fat off those.

[Coach McGuirk]

Well, they are all wrapped now. This overnight cooking is for sucks.

[FN Phat]

Well, they are all wrapped now. This overnight cooking is for sucks.

Good morning! Don't forget to post some pics. How do you like the Cowtown sauce? I have heard a lot of good things about it and was going to order some to try out.

[Coach McGuirk]

Good morning! Don't forget to post some pics. How do you like the Cowtown sauce? I have heard a lot of good things about it and was going to order some to try out.

I love the cowtown. great flavor and cheap!

3 of 4 (thanks thermapen!) are in the oven at 175. They are going to have to hold a while.

[CJF]

I love the cowtown. great flavor and cheap!

3 of 4 (thanks thermapen!) are in the oven at 175. They are going to have to hold a while.

Sorry, that sucks. Boneless can go a lot faster than bone in. But I've had really screwy bonelss cooks also. I hate that pork is so unpredictable. Did you pull them off and wrap at 160? Are they already at the 190-195 range?