Author Topic: Pulled pork  (Read 1125 times)

Offline Johnny

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Pulled pork
« on: January 19, 2017, 04:37:00 pm »
Hey do any of you guys have any suggestions for pulled pork ? Thinking of doing a pork shoulder and any information would be greatly appreciated such as times, temps and lengths of smoke.
Thanks,
Johnny.

Offline watchdog56

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Re: Pulled pork
« Reply #1 on: January 20, 2017, 05:30:41 am »
I usually put a rub on the night before. I use Jan's rub. Then preheat smoker to 250 for 1 hour then turn down to 225 with 4 hours of hickory smoke. I then take water bowl out and place a 9x13 fill pan 1/2 filled with water and a couple of cups of apple juice in it. Put that on a rack under the butt. I rotate the butt every couple of hours and take IT temp to 195 or until you can put a fork in it and twist it with ease. If your are doing a couple of butts it has taken me anywhere between 16-20 hours. There will be  temp stall around 165 for a couple of hours. That is normal. Then I  take out and have to sample some :-X :-X. It is so good. Then wrap it in foil and then a towel and put in cooler for at least 2 hours,I have gone up to 4 hours depending on when I am serving it. Any leftovers I take the juice from the pan and let that cool then skim the fat off the top and save the rest so when I reheat I can use some of that juice. I the vacuum pack the rest in serving sizes for my wife and I and freeze it. When reheating I just put in a bowl with some leftover juice(or when that runs out you can use apple juice) and pop in microwave. Tastes just as good then.

Offline Johnny

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Re: Pulled pork
« Reply #2 on: January 20, 2017, 07:27:08 am »
This is helpful information! Thanks a million Watchdog :)

Offline watchdog56

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Re: Pulled pork
« Reply #3 on: January 20, 2017, 03:36:09 pm »
Your welcome.

Offline Johnny

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Re: Pulled pork
« Reply #4 on: January 28, 2017, 08:13:44 am »
Watchdog is this Jans recipe?Ingredients:

1 cup + 4 tbsp sugar
1/4 cup Lawry’s seasoned salt
1/4 cup garlic salt
1/4 cup + 1 1/2 tsp celery salt
1/4 cup onion salt
1/2 cup paprika
3 Tbsp chili powder
2 Tbsp black pepper
1 Tbsp lemon pepper
2 tsp celery seed
2 tsp dry ground sage
1 tsp dry mustard
1/2 tsp dry ground thyme
1/2 tsp cayenne
Its what i found online.

Offline TedEbear

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Re: Pulled pork
« Reply #5 on: January 28, 2017, 05:44:28 pm »
Here are the links to both versions of Jan's Rub:

Jan's Dry Rub

Jan's Spicy Dry Rub






Offline Johnny

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Re: Pulled pork
« Reply #6 on: January 29, 2017, 03:32:13 am »
Thanks again, yesterday I had my butcher cut a pork butt and I have plans to cook this for tomorrows supper. You mentioned cooking 2 butts can take up to 20 hours but im just doing 1 roast aprox 5 lbs.
How long does 1 usually take in ideal conditions? I am moving my smoker into our heated shop so outside temps doesn't effect anything. Oh one more question, is the vent open or closed in this procedure?

Offline KyNola

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Re: Pulled pork
« Reply #7 on: January 29, 2017, 07:16:45 am »
The rule of thumb is 1.5-2.0 hours per pound but the truth is it is done when it is done.  The butt will stall at around 160F internal temperature for up to several hours.  Just let it happen.  That is when all of the collagen and connective tissue is breaking down.

The vent needs to be open to allow the moisture to escape.

Offline Johnny

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Re: Pulled pork
« Reply #8 on: January 29, 2017, 07:45:32 am »
Awesome! Thanks for your advice :)

Offline Johnny

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Re: Pulled pork
« Reply #9 on: January 29, 2017, 10:57:00 am »
Well the rub is on and put to bed in the fridge in a ziplock, if I could see where to upload photos I would keep you guys updated during the process. Anyways ill keep you posted with text ;)

Offline watchdog56

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Re: Pulled pork
« Reply #10 on: January 30, 2017, 05:28:54 am »
I did four butts over the weekend. Took the last one out at 21 hours. They were 8 lbs a piece. Had a problem with my thermometer though. I started the smoke at 5;30 pm Saturday and changed out the puck pan around 10;30 and changed the water pan out around 2;30 am. I am using a Maverick T-73 and at 6;30 the butt that I had the probe in said it was 195 so I pulled it and foiled it. When I went to pull the meat a couple of hours later it seemed tough but tender enough to eat yet. The I started to pay attention the the other butt temps and when I used my thermopen on then there was a 15-20 degree temp difference which leads me to believe the first butt was only around 180 when I pulled it off. When I used the thermopen on the rest of the butts they were done perfect as they pulled real easy. Not sure if I can adjust my Maverick but will have to look into it.

Offline Johnny

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Re: Pulled pork
« Reply #11 on: January 30, 2017, 07:43:01 am »
Wow! You must have a big crowd to feed ;)
I'm just doing the 1 butt today, watchdog I've been following your instructions to a tee.. its been in now for 6 hours and reading a temp of 156°
So far so good! Cant wait to try it!!

Offline watchdog56

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Re: Pulled pork
« Reply #12 on: January 30, 2017, 08:00:06 am »
When I  do butts I do a couple then put in vac bags and in freezer. I figure a s long as I am doing them I might as well do a few so I don't have more sleepless nights. ;D

Offline Johnny

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Re: Pulled pork
« Reply #13 on: January 30, 2017, 08:41:12 am »
Temp has dropped back to 150 and stalled. 4 hours to supper time and thinking this wont be ready !

Offline TedEbear

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Re: Pulled pork
« Reply #14 on: January 30, 2017, 09:13:05 am »
You can wrap it in foil to speed things up a bit.