plan on firing up the smoker sunday.
looking for some hints on making a pulled pork meal.
8 to 11 lb boston butt (what is it going to say on package)?????when i go to market
how long on rub in fridge???????
how long should I plan for time ????
is 225 temp good??????
how long on smoke?????
do you baste it at all while cooking????
do you sauce it for the last hour????
any help at all thanks unclefish
What time do you want to eat?
It depends on where you live, but it will probably say Boston butt or pork shoulder. There are two ends of the pork shoulder - the butt (Boston butt) and the picnic shoulder (shank end)
Rub - 12 to 24 hours. or not... I've done them out of the package, pat down, rub on, roll smoke.
smoke @200-225F for four hours, continue @200-225F until an IT of at least 190F
FTC for a couple of hours.
Pull and serve.
I usually start about 9pm the night before if I want to serve for supper the next day.
Empty and refill the water bowl at the four hour mark, and rotate racks every four hours if you are doing more than one, it not, leave the door closed - If you're looking you ain't cookin!
That sounds like a good plan FLB's got for ya there. As for basting or saucing while it's in the smoker, I wouldn't do either. I don't add sauce to pulled pork until I'm at the table ready to eat it. Then I like a nice tangy sauce for pulled pork.
Remember that FTCing, in addition to the good it does the meat, can keep your meat at serving temp for several hours. That should help plan the timing of the meal. If it's ready early, just FTC till dinner time.
FLB echoes the advice i got on this forum and the butt I smoked last weekend was fantastic. These hands know what they speak. ;D
Quote from: unclefish on September 16, 2010, 05:26:11 PM
plan on firing up the smoker sunday.
looking for some hints on making a pulled pork meal.
8 to 11 lb boston butt (what is it going to say on package)?????when i go to market
Stores label things differently. It should look like a big, roundish hunk. If it's a picnic or shank, it's not a butt.
how long on rub in fridge???????
It doesn't matter much on a hunk of meat that size. The flavor is only on the outside. If you want any more flavor, you'll have to inject it.
how long should I plan for time ????
Hard to tell. Some butts are difficult. If you want it for Sunday dinner, you should probably start it Saturday evening.
is 225 temp good??????
Yep
how long on smoke?????
It depends on the wood and how smokey you like it. I'd go for 4-5 hours on hickory and 6 on apple.
do you baste it at all while cooking????
Nope.
do you sauce it for the last hour????
Nope.
any help at all thanks unclefish
The safe way is to do it ahead. Pull the pork when done and bag it in the fridge. For serving, heat the bag(s) in hot, not boiling, water. Put it in a bowl and then add your sauce of choice.
Letting it sit in the fridge for a while helps the smoke flavor to permeate through the meat. No, it's not leftovers. ;D
Hello unclefish,
A lot of great advice here on this post and also this site. Remember if you have any questions just ask and someone will be around soon to help.
Here is a pulled pork that I did about a month ago.
http://forum.bradleysmoker.com/index.php?topic=17649.0
Enjoy!
Hey Unclefish,
Follow these guys advice on the butt. As Arnie said, if the package says "picnic" it's not the butt end and won't pull nearly as easily as the butt end will. 4 hours of hickory at 225, continue cooking until the IT is around 190-195. After the smoke period is ended, you can always transfer to your house oven set at 225 to continue. I have done that many times as I find I can control the heat more consistently.
A butt is done when it is done. If you see the IT stall at around 160, don't bump the heat up to get it to start rising. You want the "stall" to take place. That's when the magic begins to happen. Don't worry, the IT will eventually begin to rise again. That's why I never estimate total cook time on a butt. I've had them finish in 16 hours and I had a couple go 26 hours. A lot of it depends on the pig. The main thing is just allow plenty of time and have fun. The patience is worth the reward.
In my mind FLBR is the King of Butts on this forum. Follow his advice and you won't go wrong.
I always follow the guidlines laid out by FLBR and have excellent results, I would highly recommend Hab's vaunted vinegar sauce for when you serve the pulled pork.
http://www.susanminor.org/forums/forumdisplay.php?129-Vaunted-Vinegar-Sauce-For-Pulled-Pork
FLBR has the plan.
8 to 11 pounds of butts will likely be 2 butts or shoulders. Most butts around here are in the 7# range. I prefer shoulders - I think the meat is more succulent - but not a major difference. I usually smoke the shoulders "skin on" and because so, they don't get as much smoke and rub all over since you peel off and throw away the skin when you pull. But the less smoke appeals to a lot of people around here. But the meat is more succulent and has a stronger pork flavor (or at least to my palate) that is appealing to me lately.
Caney,
I just bought 6 butts over the Labor Day weekend. The cumulative weight was 67 pounds! Apparently we grow bigger pigs here in KY than in TN. ;)
Danged. I usually get mine from Sams - (the only place I can find them except Wallyworld) and there are usually 2 in a pkg at 13+ pounds for the package. Or at least the last few I've bought. I'd love to get my hands on some bigger.....errr......let me rephrase that. I've always wanted to smoke bigger butts - should be more efficient when cooking many butts at one time on a stickburner.
Local grocery ran them on special over the holiday weekend. Typically I buy mine at Sam's too just as you described. Let me add insult to injury, they were 98 cents per pound! :o Best I have been able to do at Sam's is around $1.38/lb.
Jealous!!!
Sam's here is up to $1.58/lb for butts :o
I also got a grocery store deal for $0.99/lb last weekend, and got two big butts (roughly 10# each).
UncleFish, just FYI... I cooked both those butts last weekend (I had family up visiting), and one took 19 hours and the other took 24 hours. Both were FTC'd for about 5 hours, so add that to the total cook time... You don't have to FTC, but I highly recommend it. Anyway, the point is -- the earlier you start the better; it's ready when it's ready.
thanks alot I will take pics and post on sunday or monday, thanks everybody, I am on a few different forums but this one is the best, replys to directions you can't beat it. :)