First time trying pulled pork

[WillyP]

Just picked up a DBS before Christmas, I have a 5 lb pork butt to smoke for pulled pork. I've heard 170 deg F internal temp I was thinking of cooking at 250F for the smoker. Any suggestions for a rub, how long to keep the smoke on, time it may take to cook, etc.?

[smoker pete]

Welcome to the forum WillyP.

For pulled pork you'll need to go to an Internal Temperature (IT) of 195?-205?F.  I would then wrap the butt in Foil, Towel, and place it in a Cooler (FTC) for 2-4 hours before pulling to allow the juices to reconstitute.  I like to cook at 225?F for the smoker and use 4-6 hours of Hickory smoke.  Jan's Dry Rub is wonderful for pulled pork.

Here's a link for the rub:  http://www.susanminor.org/forums/showthread.php?467-Jan-s-Dry-Rub

[MidKnightRider]

Like smoker pete says, IT of 195? - 205? after the smoke you can bump to 250.
Just remember it is BBQ (low and slow) and can take 12 -18 Hours or more to cook.

[beefmann]

they  have you  pointed in the right  direction

[MidKnightRider]

I have an 8# butt in my Bradley now.
Put it in last night at 9:30pm  and it is 3:50 the next day.
It is at 165?F right now.
It is for New Years Day.
Hope all goes well with yours!

[WillyP]

Thanks all! Put it in set smoker for 250. Smoker had a tough time keeping the temp up as it was windy and -5C (about 28F). Smoked 6 hours, wrapped in foil and finished in the oven at 275, then let rest about an hour....turned out great.