Pulled Pork for Superbowl

[rj3494]

Have OBS and want to make some pulled pork using pork butts for Super Bowl party. Can someone guide me to a link or step by step process that can make my "first time" a success. I want to make sure the first time is a pleasurable experience for all involved especially the consumers of this meal. I know there is more than one way to prepare a pork butt but hoping there is one post that stands out . Thanks in advance.

[beefmann]

try here

http://www.susanminor.org/forums/showthread.php?88-Pulled-Pork

[GusRobin]

make sure that you pay attention to the estimated times. I've had 8 lbs butts take 20 hours. Better to cook early, pull and reheat than have to end up ordering pizza cause its not ready.

[rj3494]

Thanks have the aubur temp control.  Plan on smoking on Saturday to avoid any delays. Thanks for advice.

[GusRobin]

The auber won't make it go any faster.  Just allow ample time, you can always FTC for 4 or so hours.

[rj3494]

Here is a silly question.  Do you smoke the whole time your cooking?

[GusRobin]

for butts I do 3-4hrs smoke in the beginning (mostly 4)

[beefmann]

smoke 3 to 4 hours during the cooking process

[watchdog56]

I have done this a couple of times. Comes out great;

Nov. 27 2009 put mustard rub on pork butt. 12lbs. Then applied 1/2 dry rub.Put in plastic bag
then in frig for 24 hours. Took out and spread rest of rub on and put in smoker. Outside temp
45. Used apple smoke.

Mustard sauce;
1 12 oz can flat beer
4 cups yellow mustard
1 tbsp tabasco
1/2 cup brown sugar
1 tsp sea salt
1 tsp black pepper

Butt rub;
1/2 cup Black pepper
1/2 cup Paprika
1/2 cup brown sugar
4 tbsp. Kosher salt
4 tsp. dry mustard(ground mustard is the same)
1 tsp cayenne pepper

Took butt out of frig and let get to room temp for 90 minutes before going in smoker.
preheated smoker to 260 then turned down to 220 when butt goes in. Smoked four hours
using apple. After smoke stops empty water pan and wood and fill water pan with water
and 2 cup of apple juice. Cook until internal temp gets to 195.Turn butts on racks.
Took about 15 hours.Then FTC for 2 hours. It was excellent.

[rj3494]

Thanks! Any figures on servings per pound of pork butt?

[GusRobin]

Depends on who your crowd will be and what else you are serving.
Here is a link that gives some info on that.
http://forum.bradleysmoker.com/index.php?topic=18776.0

[pokermeister]

Be prepared for the "stall", when the IT of the butts will not rise much for 4-6 hours. It will seem like the temperature will never get to your desired IT, but this is when the "magic" is happening inside the butt.

[Ka Honu]

... Any figures on servings per pound of pork butt?

Usually 4-8 ounces of product per person.  Normally the lower figure for ladies; the higher one for hungry guys.  Long event like a ball game I'd err on the high side and plan on one pound raw butt per person - expect a 50-60% return which gives you 8-10 ounces per pound/person.  That's enough to make sure you don't run short and hopefully leaves some leftovers for later.  If you have other entrees, you might be able to trim that figure but I'd still go with it (love those leftovers and they freeze so well).

[KyNola]

Long event like a ball game I'd err on the high side and plan on one pound raw butt per person - expect a 50-60% return which gives you 8-10 ounces per pound/person.  That's enough to make sure you don't run short and hopefully leaves some leftovers for later.  If you have other entrees, you might be able to trim that figure but I'd still go with it (love those leftovers and they freeze so well).

Dere you go!  I go with my friend Paul on this one.

[rj3494]

Thanks for the input.  Looks like I better get smoking!