pulled pork questions

[jack and coke]

going to try cooking my fist pulled pork friday night. 

do you guys trim any of the fat that comes on the shoulder?

going to cook at 200-210 till IT reaches 195 then ftc for 2 hrs.

if there are any other help tips please let me know.

thank you

[classicrockgriller]

I don't trim, but you can.

I like 225* and FTC 4 to 6 hrs.

Use the second rack from the bottom.

Change your water after the smoke time and then every 4 hrs or so.

Keep an eye on your V-tray to make sure the drain hole doesn't clog up.

Keep plenty of Adultrey beverage handy.

Have fun!

[Tenpoint5]

I am with CRG on this one.

[jack and coke]

nice.  thank you

this shoulder is almost 9lbs.
whats the going rate.  2hrs per lb.?

[Caneyscud]

That is a good starting point.  Could be a little shorter, but probably not in the winter.  Rarely, some butts display a mind of their own, and take longer.  When they seem to be going longer than 2 hours per pound, I'll do a fork test for tenderness.  Many times they are tender without getting up to the temp you want.  Did a couple right before Christmas to feed company, and had one that took lots longer than the other, in fact much longer than the bigger brisket going at the same time.  Had to get going to my daughter's house for the feed, and just fork tested it and it tested fine.  Pulled with no trouble and it did not reach much more of an IT of 180.   It had stayed in the tenderizing temps for long enough.   

[TMB]

Wow 225 CRG?  I only been going to 200 to 205 then FTC

[SL2010]

i do a mustard base then the rub at 225 and i smoke the whole time with hickory (i like a LOT of smoke on my pulled pork) i found the mustard makes a great bark

[classicrockgriller]

Wow 225 CRG?  I only been going to 200 to 205 then FTC

Sorry! 225* is my cooking temp, and my IT pull is 195*.

With a good FTC that will bring the IT up over 200*.

[SL2010]

i keep mine CT at 220-230 i like the dark bark

[Wildcat]

Wow 225 CRG?  I only been going to 200 to 205 then FTC

:D Different strokes for different folks.  ;D

I too smoke/cook butts around the 200 to 205. I think either way works. By smoking at the 200 range, you can take out of the smoker at a much lower internal temp (say around 175 to 180) and then simply let it rest (or FTC if desired) and get the same result as cooking at 225 and taking it out at 195 to 200.

[GusRobin]

I have a 4 rack OBS. I put the butt on the 2nd from the top, and a couple of small bread pans on the rack below them. I use them to catch the juice drippings. I'll strt them ut with some liquid in them , a little bit of apple juice or beef broth. When all done I strain it into a jar and put in the fridge. The fat will congeal on the top. Scrape it off and you are left with some killer broth. When I reheat the pulled pork I'll put it in the crock pot with some of the juice. Awesome ---

[DTAggie]

I'm with CRG, cook temp at 225* but I usually go to 200-205* then FTC.  I have done the turbo butt at 250* cabinet temp then FTC.  Tasted the same to me.  So if you are in a tiny bit of a time crunch you can turn it up if the outside temp lets you get the cabinet temp up there.

[Tenpoint5]

I'm with CRG, cook temp at 225* but I usually go to 200-205* then FTC.  I have done the turbo butt at 250* cabinet temp then FTC.  Tasted the same to me.  So if you are in a tiny bit of a time crunch you can turn it up if the outside temp lets you get the cabinet temp up there.

I did a super turbo butt today myself at 280º, Why? Just because I can and I wanted to see how long it would take and what it would taste like. Tastes pretty Dang good I might add.

[DTAggie]

10.5, how big was your butt and how long did it take?