Pulled pork --timing question and thanks

tsquared · June 18, 2005, 02:13:38 PM

I posted the following question last week:
We are having about 30 people over for a party next weekend. I plan to have pulled pork and grilled tuna (for the non-meat eaters)on the menu. My question is this: If I want to serve up the pork at around 5 pm (I plan to do about 15-16 lbs, bone in)what time should I get started? I'm thinking to start it at 2 or 3 in the morning and then FTC if it hits 185 F before serving time. Temp would be 200-210.Any advice?
T2.
Nsxbill and Smokehouse Rob advised me to start much earlier (3pm previous day). I started at 6 pm previous day(couldn't get home any earlier) with over 20 lbs of butt and it proved to be just enough time. After 4 hours of smoke, then cooking for a further 20 hours, followed by 1/2 hour FTC, I served 34 happy guests delicious pulled pork. Had I followed my rookie inclination to start it at 4 am on the day of my party, I would have been red facedly ordering pizza for my guests! We were having this party as a celebration of life, as my partner has had serious health problems. It was very important to me that it was a success. So I wanted to repost this topic and give a big thank you to NSXbill and Smokehouse Rob for their excellent advice. Once again this forum has proved it's worth!
Tom

nsxbill · June 18, 2005, 04:03:46 PM

3 p.m. the day before. Allow plenty of time. You can FTC for 6 hrs prior to serving. If you are pulling would go to 190°F. JMO. I cook very slow - I do 205°F. Only apply smoke for 4 hours. Change out the water every 4 hrs. I put Bacon on top and additionally top rack. Don't forget to score the top to allow marinade to penetrate well. You might see a stall aroud 165°F. Collengen breaking down then. Don't rush it. 30 people..must not be big eaters?

Bill

There is room on earth for all God's creatures....on my plate next to the mashed potatoes.

tsquared · June 18, 2005, 06:33:28 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">30 people..must not be big eaters?

<hr height="1" noshade id="quote"></blockquote id="quote"> There is at least as many non-meat eaters as there is us normal folks.[8D] So I'm probably only q'ing for 15. The grilled tuna loins will keep 'em happy tho.
Tom

SMOKEHOUSE ROB · June 18, 2005, 06:49:10 PM

i agree with bill, wouldnt want 30 people holding knives and forks waiting for there food to be done , start at 3pm the day before i bet it will be done arond 10 am , then put hot water in your ice chest to pre heat it before droping the butt in there, will hold the heat longer,

tsquared · June 19, 2005, 01:21:14 AM

Thanks guys--I see it's easier on your rep as a host to overestimate the time needed than to starve 'em. I'll let you know how it goes.
T2

Oldman · June 26, 2005, 06:06:12 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Nsxbill and Smokehouse Rob advised me to start much earlier (3pm previous day). I started at 6 pm previous day(couldn't get home any earlier) with over 20 lbs of butt and it proved to be just enough time. After 4 hours of smoke, then cooking for a further 20 hours, followed by 1/2 hour FTC, I served 34 happy guests delicious pulled pork. Had I followed my rookie inclination to start it at 4 am on the day of my party, I would have been red facedly ordering pizza for my guests! We were having this party as a celebration of life, as my partner has had serious health problems. It was very important to me that it was a success. So I wanted to repost this topic and give a big thank you to NSXbill and Smokehouse Rob for their excellent advice. Once again this forum has proved it's worth!
Tom<hr height="1" noshade id="quote"></blockquote id="quote">

All I can say is I'm proud for you. I'm also very glad that nsxbill and Smokehouse Rob are contributors to this forum. When I read your original request I had no idea how to direct you. Sure glad they were here for you.
My Best Wishes To You,
Raye

Olds

nsxbill · June 27, 2005, 03:14:13 AM

Glad to help...believe me on this! Allowing enough time to FTC for 2-3 hours really helps the collagen break down, the flavors to infuse, and it would have even been an improvement on your success.

Last pork I did, gave some to a lady friend at work with a little sauce and a soft roll. She was bouncing back and forth on both feet saying it was the best she had ever tasted. She told me you could make a fortune selling these sandwiches. Who knows, might even be better than bringing flowers to close the deal! [}:)] [8D]

Bill

There is room on earth for all God's creatures....on my plate next to the mashed potatoes.

JJC · June 27, 2005, 11:39:08 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by nsxbill
 Glad to help...believe me on this! Allowing enough time to FTC for 2-3 hours really helps the collagen break down, the flavors to infuse, and it would have even been an improvement on your success.

Last pork I did, gave some to a lady friend at work with a little sauce and a soft roll. She was bouncing back and forth on both feet saying it was the best she had ever tasted. She told me you could make a fortune selling these sandwiches. Who knows, might even be better than bringing flowers to close the deal! [}:)] [8D]

Bill

There is room on earth for all God's creatures....on my plate next to the mashed potatoes.
<hr height="1" noshade id="quote"></blockquote id="quote">
Hey Bill,

I wonder if you could bring some real happiness to some really sick folks at the hospital you work at with that pulled pork sammich. Maybe a taste of real Q might be just the thing some patients need to regain their appetite!

John
Newton MA

nsxbill · June 28, 2005, 12:01:38 AM

Well, unfortunately, my hospital days are over! I work in a northern California call center triaging calls, giving medical advice based on symptoms presented, and taking care of people when I can with phone advice or appt recommendations. I work in a place where there are about 200 RN's also doing this, we have 3 Emergency Room docs on call to help us make the tough decisions.

Working with a bunch of women at a 20:1 ratio is tough, but someone has to do it! The lady I shared my sandwich with sure would be great on 1:1 ratio![:D] Ah, how the mind wanders!

Bill

There is room on earth for all God's creatures....on my plate next to the mashed potatoes.

MWS · June 28, 2005, 12:33:30 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Ater 4 hours of smoke, then cooking for a further 20 hours, followed by 1/2 hour FTC, I served 34 happy guests delicious pulled pork. Had I followed my rookie inclination to start it at 4 am on the day of my party, I would have been red facedly ordering pizza for my guests! We were having this party as a celebration of life, as my partner has had serious health problems. It was very important to me that it was a success. So I wanted to repost this topic and give a big thank you to NSXbill and Smokehouse Rob for their excellent advice. Once again this forum has proved it's worth!
Tom
<hr height="1" noshade id="quote"></blockquote id="quote">

Tom, glad your party was a success. Best thoughts to you and yours.

Mike 

"Men like to barbecue, men will cook if danger is involved".
-John Wayne

oguard · June 29, 2005, 03:26:35 AM

Tom good to here the party was a sucess.This forum really makes us all look like real pros when we can get the advice we need in a short amount of time.

Mike

Catch it,Kill it,Smoke it