Pulled Pork timing

Klondikesmoker · December 23, 2009, 09:46:39 AM

this will be my first pulled pork. Just trying to get a general idea how long this will take. I have a 9-10lb bone in butt. Can I expect 10-14 hours or 18-22 hours. not trying to get the timeing down to serving time just so I am not up until 3 in the morning (again).

Klondikesmoker

FLBentRider · December 23, 2009, 09:50:57 AM

I've not had a single butt take 22 hours.

I would guess that you will be in the 14-16 range, but I'm not sure about that with your ambient temps.

I've FTC'd them up to 7 hours, that should give you some flexibility if it is done early.

KyNola · December 23, 2009, 10:27:42 AM

I agree with FLBR. Don't think I've had a single take 22 hours but I had two in the smoker at the same time take that long.

FLBR is also on point with FTCing for several hours.

KyNola

pensrock · December 23, 2009, 11:20:05 AM

A guess would be around 14 hr @ 210-220 F.

Klondikesmoker · December 24, 2009, 03:20:19 PM

I got it in the smoker this morning at 7. 4 hours of maple smoke and still going strong. at 7 hours IT 155*

24 hours with rub ready to go in smoker

5 hours, changed the water

Smoker is in the garage with a vent to the outside

Here is my smokecycle -15C 0F outside

Klondikesmoker

ronbeaux · December 24, 2009, 04:52:21 PM

That's a first for me. A smokecycle!

Smokin Soon · December 24, 2009, 05:07:15 PM

Butts are a tough one to plan for, cause they are not all the same. I have had a 9 pounder come to temp in 14 to 16 hours and had a couple that took 21 or 22. I blame the pig, as I am in Nor Cal and my smoker is protected from wind and the temps are moderate. Some seem to hang at that 160 or so "stall". I just let it do it's thing, but always plan on having it done 1 day before an event. It gets pulled, sauced and Vac sealed. Some of my friends have stated that it's better than the ones right out of the smoker or FTC. I do think that a couple of hours in foil with some apple juice does enhance the flavor. Hope your cook goes well!

classicrockgriller · December 24, 2009, 05:28:23 PM

that butt is really spread out. It may go a shorter time.
Just remember you will hit a stall period where the IT will not rise for a while
like hr plus. Don't worry about it. It's all the tissue breaking down on the
inside and releasing moisture. That's what makes moist pulled pork.

FLBentRider · December 24, 2009, 06:15:24 PM

I find that the longer the stall, the better the Q.

classicrockgriller · December 24, 2009, 06:46:31 PM

Quote from: FLBentRider on December 24, 2009, 06:15:24 PM
I find that the longer the stall, the better the Q.

Sorta like your first girlfriend. ;D

Klondikesmoker · December 24, 2009, 08:35:00 PM

Yes it stalled at 159-160 for 2 1/2 hours now starting to climb up. It's at 165 now, hoping it will be done before midnight (PST).

Klondikesmoker

classicrockgriller · December 24, 2009, 08:50:27 PM

It might take a slight stall again.

Klondikesmoker · December 24, 2009, 11:15:08 PM

stalled again at 169, it's now 11:15. Worked a graveyard shift last night and up all day. I am just going to have to trust the Maverick ET-7 alarm to work and wake me up. I thought this would be done by now but it looks like it will be several more hours. I think it is taking so long because of a few reasons. Ambient temp in garage was a little cool, it took the BDS almost 2 hours to get up to temp after adding the butt, and at times it would only reach 205* for lengthy periods. I am going to go out and make sure there is lots of fresh hot water come in and go to bed. Hope I don't burn it to a crisp.

Klondikesmoker.

classicrockgriller · December 24, 2009, 11:59:30 PM

If you have had constant temp (cabinet) of 205 then pull it when it reaches 187 to 190.

FTC: Double Foil, one or two towels, and a house warmed cooler or microwave that won't be used.

The IT will rise 5 to 7 degrees. Should be delicious and juicy.

If IT is not where you want in morning, bump the temp up 20 degrees or so.

The stall is over.

When you pull it, chop your bark and mix back in with the pulled pork and give it all a good squeeze
as you mix it up.

No two Butts are alike. ;D

Habanero Smoker · December 25, 2009, 02:24:09 AM

I know this is a little late for you to use for this smoke. Temperature is not the only indicator that the butt is done. If you are smoking at 200°F, it may be ready to pull now. Another test is the fork test. Stick a fork in it and gently twist. If it easily comes apart it is ready to go. The meat will be tender, and the only difference you may find is that there may be a few pockets of fat that will need to be removed and discarded.