Hi all - I'm new to the forum and have never tackled pulled pork. I am serving at 8 pm saturday and can either put the butt on low and slow at 6:45 am before I go out for 4 hours OR wait until I am back home around noon and start it then. I am worried that if I start at 6:45 am that it will be overcooked if I leave it on the BBQ for 12 hours.
Any advice appreciated. Thanks!
06-28-2013 01:06 PM
start early when the bone wiggles ftc(foil towel cooler) it will stay hot for hours
06-28-2013 01:06 PM
Forgot to mention that the butt will be 7 lbs....
06-28-2013 01:08 PM
Welcome to the BBQ-Brethren!
Time and Temperature, brother. Lower temp will take more time. You just need to figure out how much of each you need. That depends on your cooker and the size of the butt or butts.
If this is your first foray, plan several hours extra. Then when the butt is done, wrap in foil, wrap in some clean towels and put in a cooler. For more than an hour or two, warm the cooler with hot tap water first. Also be aware that it will continue to cook in the cooler so pull it accordingly.
06-28-2013 01:38 PM
start it when you get back home... my opinion ... set pit around 260 it will be done in 6 hours or so... then like above wrap in foil, put towels in the bottom of a cooler then place butt in cooler then put towels on top of butt.... it will be steaming hot for HOURS
06-28-2013 01:53 PM
Start when you get home. Forget about any temp below 300, go 325 or so. It will take only a few hours, wrap in foil after it probes tender, then wrap in towel and insert into oven or cooler. Win.
06-28-2013 02:18 PM
Thanks folks for the ideas. Looks like we have some different views - well at least I now know that I can pull this off both ways.
06-28-2013 02:24 PM
What kind of cooker? that makes a big difference in what I would recommend.
06-28-2013 05:29 PM
Just did a 7.5 pound butt this week. At 300 degrees pit temp and wrapping in foil at 165 IT it was done in a little over 5 hours (IT was 200).
06-28-2013 07:56 PM
How many are you feeding?
You'll be lucky to get 4 lbs of pulled pork from that 7 lb'er. That's only about 8 good servings.
06-28-2013 08:10 PM
You can't over cook a shoulder:oops: well maybe you cant:mrgreen:
I've had the wrapped in the cooler for 5hrs before pulling and it was still nice and hot
06-28-2013 09:39 PM
Figure about 1 hour per pound. I did an 8 pounder on Wednesday on my Performer, using the ring of fire method. I put it on at 8:15 am, and pulled it at 4:30 pm. My temp averaged about 300 degrees for the duration. It probed like butter (about 198 degrees internal). Here are a couple pics.