The Pulled Pork Thread

[smokymountainrain]

Checked Temps about half an hour ago. They're both sitting close to 150.

I'd throw the foil on at about 150 if you haven't already done that.

[Pelado]

What time you planning on eating? That is another reason not to start at smoke/180. Delays your cook time. Even at 225, you are looking at 14 or so hours total (including some rest time).

But hey, a late dinner on Friday would be nice.

Around game time.

[Pelado]

I'd throw the foil on at about 150 if you haven't already done that.

What's the benefit of foiling during the cook?

[smokymountainrain]

What's the benefit of foiling during the cook?

Well, I do it because Lebowski told me to, but in comparison to when I haven't foiled, it seems that foiling speeds cooking time up. The stall doesn't seem to last as long.

[Jeff Lebowski]

What's the benefit of foiling during the cook?

Reduces odds of the meat drying out. You get more consistently tender and moist results and you reduce the risk of getting too much smoke. Also makes it cook a little faster, but not always and not by that much. Foil at 150-160 degrees or after 4-5 hours. I generally go by time.

My experience with Costco butts is they are generally done in 9-10 hrs (before holding stage). But you had that 180-degree phase so you are probably looking at more time.

[wuapinmon]

Tomorrow I am cooking:

5 whole Boston Butts
80 lbs of chicken legs
An 11 lbs beef tenderloin
3 packer briskets
40 lbs pork sausage
One 11 lbs beef sirloin
Two 8 lbs top rounds (sliced and then seared)
18 packages of rice vermicelli
1 leg of lamb
and some vegetables if any grassmunchers show up.

It's going to be a fun day.

[falafel]

Will you please cook one pork/turkey combo Ballpark Frank for me?

Thanks.

[Jeff Lebowski]

Tomorrow I am cooking:

5 whole Boston Butts
80 lbs of chicken legs
An 11 lbs beef tenderloin
3 packer briskets
40 lbs pork sausage
One 11 lbs beef sirloin
Two 8 lbs top rounds (sliced and then seared)
18 packages of rice vermicelli
1 leg of lamb
and some vegetables if any grassmunchers show up.

It's going to be a fun day.

[Moliere]

Yes

I don't remember but there aren't any bones whether it said so or not.

Both slabs seemed to be less cube/rectangle and more large piece of meat folded over.

Around 13 pounds.

I did boneless butts once. I got them from Costco. They tasted fine but cooked a bit more unevenly than a bone-in butt....also I found a chipped piece of bone in one of them. Now I only do bone-in butts, but that's more for the fact that I like to take the bone out and see how clean it is right before pulling.

[Pelado]

170 at 2:30

[Jeff Lebowski]

170 at 2:30

Whoa, dude. What happened to your pan? Get those babies in foil. Looking crispy.

[Pelado]

[wuapinmon]

The briskets and the Boston butt are cooking now. The chicken legs are done marinating, but we'll wait to cook them until about 2 hours before showtime. The other stuff will be cooked right before we start...most of the beef will be cut into steaks. Our cooking surface is 6' x 4'.

[wuapinmon]

I am tired. Hardly any food was left over, which is good. I bet the wrestling team ate a good fifth of the meat, and then they stayed and helped clean up until everything was as it should look. Good kids. We used 140 lbs of charcoal.

[Pelado]

wuap - Looks great. Have you dropped some weight?

As for my first pork smoke, I made some mistakes but everyone still liked it. Everyone went back for seconds, most went back for thirds.

I used some of the leftovers in a batch of chili that I made for the EQ dinner/competition. The chili won first place on the strength of the pulled pork (and that it wasn't overly sweet or spicy like most of the other entrants).