A little help on my next pulled pork

[redsol1]

Hello all,

I did a batch of pulled pork last year and I'm going to do another this weekend for a picnic. The first batch turned out OK, but I need to fine tune my skills. For the first batch i used nsxbill's rub and recipe and a 5 pound pork shoulder. I applied the rub and let sit overnight. i pulled the shoulder from the fridge and preheated the smoker to 200-220ish. Once it hit 200 I smoked for 4 hours. Once the smoke was over i pulled it out and put it in a 350 oven for 2 hours, no foil. The shoulder had a great flavor and was done thru, but it was tough and didn't pull well at all. I dressed it with the balsamic BBQ sauce (again, great flavor)

For this next batch i'm going to use a 5 pound shoulder again, but i'm thinking of switching to Sauce Bauce's recipe and technique (wet maranade, 4 hour smoke to 165 internal while basting, foil wrap with more sauce, 350 oven for 2 hours, then FTC for 1-2 hours).

I've got a couple questions about this process. Hopefully one of you guys have done something similar.

1.) about how long do you think it will take to get up to 165 on a 5 pound shoulder? I'm trying to figure an elapsed time so I can figure out when to start the smoke
2.) Is 2 hours wrapped in foil in a 300-350 oven enough?
3.) once I do the FTC will it still be warm enough to eat or will i need to put it in a crock pot or some other means to warm it up?

Thanks for your help. If this works out well i'll be doing it much more frequently.

la'

Redsol1

[KevinG]

You can't rush pulled pork too much, you have to let it cook over low temps to give it time to let the magic happen. If you want to speed it up a little here's what I did.

http://forum.bradleysmoker.com/index.php?topic=16948.0

[GusRobin]

In my opinion, the problem is that it appears you are going by time rather than IT. You should cook it to an IT of around 190F. While it will be safe to each at lower temps, it will not have time to become tender. Can't give you any input on how to cook in the oven at 350F. I have done all mine in the OBS at about 220 -225F. The 8 pounders took about 20 hours. Others have had time vary from 1 to 1.5 -2.0 hrs or more per lb. Depends on the particular piece of meat.

[beefmann]

go by it temp  rather  then  time, 190 is a GOOD  TEMP

[watchdog56]

I agree,cook till IT is 190-195 the ftc. I have had them in cooler for up to 4 hours and they were still plenty warm(using a heavy towel) by the time we ate.

[redsol1]

OK, so smoke for 4 hours, then wrap in foil and continue in the OBS till internal hits 190, all at ~200-220, then FTC for ~1-2 hours. Does that sound right?

And figure on ~2hours per pound

[redsol1]

You can't rush pulled pork too much, you have to let it cook over low temps to give it time to let the magic happen. If you want to speed it up a little here's what I did.

http://forum.bradleysmoker.com/index.php?topic=16948.0

I'm not really looking to speed it up, i just want to do it right and be able to have a rough idea on how long it will take.

La'

[TestRocket]

Yea! Low and slow is the only way to get a butt to be fall apart good. Leave it in the smoker cooking at 220 (no foil) and pull when it's IT is 190 and you will be completely happy with it!

[KyNola]

In my opinion cooking that butt at 350 is why your first one was tough and didn't pull well.  You need a much lower cooking temp, say 225 so that the connective tissues slowly break down.  That's what makes the butt literally fall apart when you go to pull it. At 350, you simply have a pork roast when you're finished.  The other guys are right.  Take the internal temp of the butt to around 190.

Edit: Oops sorry, the other guys have you covered.

[cinrds]

I did my first one last month came out great I didn't put it in foil until I took it out I cook mine 20hrs (2-7lbs roast) IT was right at 190 on both.  Then 4 hours of FTC.  In the middle of mine I had to put into a over for a few hours while rain came through oven was at 210.  Then I put it back in my smoker.  The smell in the house keep making me hungry.  

[TestRocket]

I would "guess" a 5 lb butt would take 10-13 hours so planning for 15 to be safe and FTC it when it's IT is 190. You can keep it in the cooler 4-5 hours (some have gone longer) and you will have the best butt you have ever smoked.

[FLBentRider]

My Friends have you pointed in the right direction.

If you put it in  the oven after the smoke, don't go higher than 250F.

Throw away the clock and cook that butt to 190-200F IT.

In the oven it is still going to take hours, like 8-10

FTC at least an hour (up to four, I've done eight)

Pull and enjoy.

[redsol1]

Thanks guys, it sounds like weather i decide to do foil or not the key is to go to 190 internal then FTC. I think Sauce Bauce did the foil because he adds sauce to the shoulder after the smoke. I'll take pics of the process and keep you updated. This bbq is going to be for dinner at my place after a day of back porch beer brewing, so a fun day should be had by all.

Thanks again,

La'

[GusRobin]

After you smoke it for 4 hours I would take the foil and make a hat and put it on your head until the meat is at 190. Then take the foil and FTC the meat until ready to eat.  ;D ;D ;D
(Roundabout way to recommend you ditch the foil until you are ready to FTC)

[redsol1]

After you smoke it for 4 hours I would take the foil and make a hat and put it on your head until the meat is at 190. Then take the foil and FTC the meat until ready to eat.  ;D ;D ;D
(Roundabout way to recommend you ditch the foil until you are ready to FTC)

BWAA HAAA HAAA!!! Great Tin Foil Hat Brigade Smoking!!

One last bonehead question: has anyone had problems leaving the probe in the shoulder in the smoker while it cooks with the alarm on outside the box?

La'

Redsol1