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-   -   Pulled pork timing question (http://www.bbq-brethren.com/forum/showthread.php?t=166302)

Ufo8mycow 07-19-2013 10:05 AM

Pulled pork timing question
 
I am having a get together tomorrow and I am not sure what time to throw the butts on the uds. People will start showing up around 1:00 and it will be an eat what you want when you want kinda thing so if it isn't done until 2:00 it wouldn't be the end of the world.

I know they take anywhere from 1-1/2 to 2 hours per pound at 225* but at 9-1/2 pounds each that could be a difference of almost 5 hours. Should I put them on at around 6:00 and just wrap them when they are finished? that just seams really early.

Also What temp do most people use for pulled pork. Is 225 good or should I bump it up to around 250?

njfoses 07-19-2013 10:13 AM

If cooking at 225 figure at least 2 hr per pound or longer if you are not foiling during the cook. A 9.5 lb butt could easily take 22+ hours at 225 deg. You can bump the temp to 250-275 and cut that time down to 1 hr, 1.5 hr or so per pound but be careful if you have a high sugar content in your rub as it may burn at the higher temps. I would also try to allow for at least 1-2 hours of rest, wrapped in a cooler before pulling and serving.

aawa 07-19-2013 10:14 AM

Cook your pork butt at 250-275. it will get done much quicker and you will still have a quality product.

If people start showing up around 1, I would aim for my service to be about 2pm. Cooking between 250-275 a 10lb pork butt will take approx 10-12 hours, if not a little longer. I would throw the pork butt on the UDS about 10-11pm so it finishes between 9-11am.

Take if off the smoker when it is done and let it vent for a little, then wrap tight in foil and put it in a cooler or an oven that is turned off for a couple hours to rest. The pork butt should be done before anybody shows up and all you have to do when your most of your guest arrive is take it out of the foil, pull it and then add the fat that is in the foil into the pulled pork.

All my large cookouts (memorial day/labor day) I do 40-50lbs of pork butts and a brisket or two. I tell my friends that you can come over about 3pm and I'll serve the bbq when a majority of the people have arrived. My meats are typically done no later than 12:00pm that way they have ample time to rest and everything is ready to go before my guests arrive. I have yet to miss a deadline and the bbq always turns out great and my friends all rave about it.

BBQ Bandit 07-19-2013 10:15 AM

Pork butt/shoulder is a very forgiving meat.

Time/temp will vary greatly...
If you are cooking at 225 - factor nearly 18 hours (give or take)
Cooking hot and fast over 300 - will be around 7-8 hours roughly.
Myself:- 275 will be around 12 -13 hours later... add a few hours resting end up seeing an 18 hour window.

Your mileage may vary... :thumb:

Kave Dweller 07-19-2013 10:17 AM

I try to only cook 10lbs butts (midwest easy to find). 12 hours at 235 is what I always plan. Don't forget them getting done early is OK, throw them in a cooler and let them rest for an hour or four without a problem if they come off at 9 am.

njfoses 07-19-2013 10:22 AM

Quote:

Originally Posted by Kave Dweller (Post 2557271)
I try to only cook 10lbs butts (midwest easy to find). 12 hours at 235 is what I always plan. Don't forget them getting done early is OK, throw them in a cooler and let them rest for an hour or four without a problem if they come off at 9 am.

Im a bit surprised that you can cook 10 lb butts at 235 in 12 hours? A 10 lb butt for me at 235 would take around 21 hours if i dont foil during the cook.

Bludawg 07-19-2013 10:58 AM

I do my Butts at 300 on the grate cook time averages 50 min lb there is no stall just a steady rise in temp.

ICDEDTURKES 07-19-2013 11:40 AM

They can hold wrapped in a cooler for a long time.. I would rather have my butts done early resting in a cooler mingling with friends, finishing sides, drinking beer etc, than fighting a stalled out butt wondering what time your gonna eat..

I would bump to the 250 - 275 range for sure.

marubozo 07-19-2013 11:50 AM

Cook hotter, start earlier. It's better to hold a butt for a few hours, and actually preferable anyway, than to be cutting it close and risk delaying dinner, pulling before it's done, or pulling the meat the second it comes off the smoker.

I'd shoot for 275-300 and then put them on 12 hours before you want to eat. They will probably be done in 10, but at least you have wiggle room, and time to let them properly rest if so.

katman 07-19-2013 12:19 PM

I'd put them in the night before, cook at about 250-275 and foil after they pass 165. A plan could be to put them on around 10, check them at 5 or 6 am. Put them in the cooler when they are done and leave them there until just before serving.

tzccva 07-19-2013 01:14 PM

Quote:

Originally Posted by BBQ Bandit (Post 2557270)
Pork butt/shoulder is a very forgiving meat.

Time/temp will vary greatly...
If you are cooking at 225 - factor nearly 18 hours (give or take)
Cooking hot and fast over 300 - will be around 7-8 hours roughly.
Myself:- 275 will be around 12 -13 hours later... add a few hours resting end up seeing an 18 hour window.

Your mileage may vary... :thumb:


This is exactly how I cook mine. 250-275 12-13 hours and then double wrap in foil wrap a towel around it and put it in a cooler (FTC) and like he said about 18 Hours or so tasty meats. :razz:

Ufo8mycow 07-19-2013 03:37 PM

I am going to put them on at 9:00 at 250* and I guess I will be dragging my butt out of bed at 6:00 to check them. That way I can throw the moink balls on for a couple hours after I move the butts to the cooler

I really need to get used to the "it's done when its done thing"


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