Hi guys,
I'm going to make my first attempt at Pulled Pork this weekend. I finally found a Whole Foods in my neighborhood that has the meat.
Am I correct in buying a pork shoulder? What would you guys recommend?
Also, pounds wise, how much should I get? 7 pounds?
I'm going to have a party on Sunday with 6 people total. My plan is to make pulled pork sandwhiches and mac n cheese.
I figure I'll begin cooking the pulled pork on Saturday afternoon around 12? I want the pulled pork to be ready on Sunday about 4PM? Does that sound good?
Any suggestions?
You wanting to serve it hot right out of the smoker? I would suggest starting it about 5am on Saturday morning then put it in a crock pot to warm and serve later. You should be finished cleaning things up around 11pm. If everything and everyone plays fair.
woa.. 5am =(
It doesn't have to be hot, can't I wrap it in foil or something?
I could get up at 10AM to start on Saturday.
I guess I need to know how many hours it should take
It could take 16 hours... Some have gone longer than that. You might be up at 5AM one way or the other. ;)
Make sure the cut is the 'boston butt'. (also known as pork shoulder, also known as many other things)
Someone has a nice pig 'road map' that explains the cuts..
Does 7pounds sound about right?
Also -- how long should I FTC it for?
So lets say I have some hours to kill, I could just FTC it until we're ready to eat right?
Or could that potentially overcook it? FTC is a good way to keep it warm, no?
I'm thinkin two 7 lb butts, boston butts, shoulder roasts, blade roasts, there all the same.
I would start Fri. night around 8:00 P
When the smoke is done, around 12:00, dump the drip pan and refill with HOT water, then put a foil pan on a rack, under the rack the pork is on, half full of liquid, I use warm beer.
In the mornin check the water pans, do your chores and relax.
When the IT gets to 190 F take from the smoker FTC and have a cold one.
Sat. night pull the pork, throw in a crock pot with the juices form the upper water pan, make sure you remove the fat.
Sun. morn start the crock pot and get every thing ready for the party.
Works for me, plus the smoke flavor is better the next day.
OU has the plan..
Start Friday night.. It's always better reheated. Chop the bark up and mix back in with the pork.
When you reheat it Sunday morning, you could also add some Apple Cider vinegar, or the 'Vaulted Vinegar' from the recipe site.
You'll lose almost 50% of the mass while it cooks. So that 7 pound roast might give you 3.5 pounds of actual meat to serve. There isn't anything wrong with have plenty left over to send home with your guests... (or save for yourself and eat it for lunch for a week)
Quote from: bozer on May 18, 2010, 07:31:50 AM
Also -- how long should I FTC it for?
So lets say I have some hours to kill, I could just FTC it until we're ready to eat right?
Or could that potentially overcook it? FTC is a good way to keep it warm, no?
If you cook it Friday night into Saturday, leave it in FTC for a couple-three hours.
I use those foam coolers from Omaha steaks, and I can keep stuff hot in them for upwards of 6 hours.
Pork shoulder - butt end, not the picnic if you can get the butt.
The timimg depends on several factors.
The amount of food in the smoker, ambient temps, number of times you open the door, the temp you cook at.
I think that for one butt starting at 12 the day before should be plently of time, almost more than you need.
most butts of that size take around 12 to 16 hours. You want at least an hour of FTC before you serve.
So if you started at 6pm, by 1200 the next day that would be 18 hours, then FTC. I have FTC's in a five day cooler up to 7 hours.
You want an IT of 195-200F.
Pig map:(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/pork.jpg)
Razzafrazza dirty rotten....... I am coming to the realization that you cannot buy pork butt in Canada. I picked up a package of 2 pork shoulders yesterday think I finally got the makings of pulled pork and after reading this I went to look at it and I'll be G'damned it is pork shoulder(picnic). GRRRR I guess I will use it to make sausage with. I wish there was a white butcher around here. Of course here when you say butcher your talking more expensive meat cause they can't compete with grocery chains.
Q, you can make pulled pork out of them picnics.
You may have to hand chop some of the meat, but it will still be good!
As you can see. There is many different ways to time your cook. Some like to go overnight, some don't. Nothing wrong with either way but what it all comes down to is it's done when it is done. As has been mentioned the smoke will taste better the next day.
Q, you can most definitely make pulled pork out of a picinc.
Check this out.
http://forum.bradleysmoker.com/index.php?topic=15432.0
Oh yeah I remember now any way I think I will use them for sausage as I have a boneless shoulder in the freezer to use for pulled pork. Thanks guys. I got to work on that one trackedness of mine. ;D ;D
Bozer,
FLBR beat me to the punch. If you start those butts at noon on Saturday and you want to serve at 4PM on Sunday that should be ample time. That's a total of 28 hours. If they get finished early, simply FTC them until ready to pull and eat.
Does 7pounds sound like the right size to get?
A 7 pound raw weight butt will yield approximately 4.5 pounds of pulled pork. That may get you through the eating frenzy but I wouldn't expect to have any leftovers. Heck, if you can find them at a good price I would buy two. Then you know you have plenty and plenty of leftovers. Doesn't cost anymore to smoke two.
Good luck buddy and let us know how it goes.
KyNola
Quote from: bozer on May 20, 2010, 06:27:06 AM
Does 7pounds sound like the right size to get?
Figure a 40% to 50% weight loss from raw product to finished pulled pork.
for a 7lb butt you will probably end up with about 3.5 to 4lbs of pulled pork.
Figure 1/4 to 1/3lb per person, you could feed 7-8 with a few hearty eaters.
FWIW, my family of six would destroy that with nothing left over. I'd eat 1 lb myself ;D
Unless you realy don't want leftovers, I'd do 2 7lb butts.
KyNola - you beat me to it.
FLBR is most likely more accurate on his finished product weight. I was being a little generous by calculating only a 35% loss. FLBR is more on target. He definitely knows his butts.(oh boy..) He has smoked way more than his fair share. Take his advice.
I plan on buying two 7lb butts tomorrow.
would it make more sense to buy one 14pound? (that might be not even possible, what do I know)
I've never seen a 14 pound Boston butt. Not saying they don't exist but that would be one big pig! :D
You will do fine with 2 7 pounders.
Have fun Bozer.
KyNola
$34 for a 7pounder
This is going to be deliciouslly expensive
Quote from: bozer on May 20, 2010, 11:44:24 AM
$34 for a 7pounder
This is going to be deliciouslly expensive
So almost $5.00/lb ????
Ouch!
Here they are $1.43US/lb case price @ Sams club.
Where is that?
Quote from: bozer on May 20, 2010, 11:44:24 AM
$34 for a 7pounder
This is going to be deliciouslly expensive
Holy crap!
Thats $4.86/lb and I bitch when they get up to $1.48/lb
$5.00 a lb !!!!!!!!!!!!!!
I feel for ya.
That just ain't fair.
But that's ok cause in June when our government brings in our new tax "The HST" we will get to pay even more for it. They are so good to us up here that everytime they pull this crap I get closer to thinking it's time to pull down the border.
Dang! Suddenly I feel guilty as hell waiting for them to go down to 88 cents a pound for Memorial Day weekend.
KyNola
This is at Whole Foods in Manhattan NYC =(
My vote would be 2 butts. You could even try different rubs on each one just to see what difference it makes.
Also, I just did 2 butts totaling about 15 pounds. This link is my latest smoke and might help.
http://forum.bradleysmoker.com/index.php?topic=16035.0
Keep in mind I am still learning but got rave reviews at home on these butts.
Ed
Quote from: bozer on May 20, 2010, 02:18:33 PM
This is at Whole Foods in Manhattan NYC =(
Ouch. We have a whole foods, all I buy there is spices.
Quote from: bozer on May 20, 2010, 02:18:33 PM
This is at Whole Foods in Manhattan NYC =(
My oldest son works at Whole Foods here in Omaha and there prices are the highest in town, they claim to be all "organic".... Whatever.
Quote from: OU812 on May 21, 2010, 07:03:56 AM
Quote from: bozer on May 20, 2010, 02:18:33 PM
This is at Whole Foods in Manhattan NYC =(
My oldest son works at Whole Foods here in Omaha and there prices are the highest in town, they claim to be all "organic".... Whatever.
Hal and I wandered around the Whole Foods (or 'Whole Paycheck' as Caney calls it) in St Louis. Deli roast beef - $14/lb!
I don't think you'll find a Sams Club or Costco opening on Manhattan island anytime soon... Carry a cryopac of butts on the subway, and you'll get some looks for sure.
Let us know how it goes!
Does anyone have a link to the easiest most idiot proof recipe? I'm buying these tonight for my LOST part on Sunday
Quote from: bozer on May 21, 2010, 07:49:12 AM
Does anyone have a link to the easiest most idiot proof recipe? I'm buying these tonight for my LOST part on Sunday
I like this rub and recipe:
http://www.susanminor.org/forums/showthread.php?86-Pulled-Pork-and-Sauce&p=99#post99
I take mine out of the smoker at 195-200F IT.
FTC for an hour or so, then pull.
If you think it needs sauce, I like this one:
Vaunted Vinegar Sauce Ingredients:
* 1 cup Cider Vinegar
* 1 Tbsp. Brown Sugar
* 1 tsp. Kosher Salt
* 1/2 tsp. Black pepper, fresh cracked
* 1/2 tsp. Red Pepper Flakes
Directions:
1. Place all ingredients in a small sauce pan.
2. Bring to a boil, and then simmer for 5-10 minutes.
3. Let cool, and season pork to taste.
Really though, pork butt is probably the most forgiving piece of meat you will put in your smoker.
Ditto what FLBR said.
Quote from: bozer on May 20, 2010, 02:18:33 PM
This is at Whole Foods in Manhattan NYC =(
Next time look around Chinatown, and then there's a reportedly good Italian butcher specializing in pork called Faicco Pork Store.
Quote from: BuyLowSellHigh on May 21, 2010, 09:11:22 AM
Quote from: bozer on May 20, 2010, 02:18:33 PM
This is at Whole Foods in Manhattan NYC =(
Next time look around Chinatown, and then there's a reportedly good Italian butcher specializing in pork called Faicco Pork Store.
That looks like it is worth a visit! Cheese store next door...
Faicco Pork Store (http://nyceats.files.wordpress.com/2008/05/faicccos-0191.jpg)
260 Bleecker Street
New York, NY 10014-4128
(212) 243-1974