Help me with my first pulled pork!!

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Time_1

Knows what a fatty is.
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I wanna do pulled pork sammichs for a dinner this sunday. Ive never smoked a pork butt before. I will be using my UDS that ive got dialed in and I have an et732 guage. What all do I need to get this thing done in time for dinner sunday say about 630?

What temp?
How long?
Foil?
Etc?

I will be using Kingsford Blue, what would be good wood chunks to throw in?

Please help me accomplish this!

Sorry ive searched, and searched....
 
How big?

I prefer cooking butts at 270-ish. I cook them until the bark color is what I like then I foil with some liquid to finish. A butt is done when your probe slides in easily, with little to no resistance, or when the bone wiggles freely.

A rough estimate on time is 75 minutes per pound at 270, but that's only a guideline.
 
Oh yeah... Allow at least two hours for it to rest in a pre-heated cooler with a bunch of towels or newspaper. That also is a buffer in case the cook portion takes longer than anticipated.
 
^^^ What Ron said. Plus once it's done (assuming it's already wrapped in foil and not leaking) wrap it in an old towel and place it in a small cooler for at least an hour to rest. Then commence to pulling it. Pulling by hand is my preferred method. As far as rub goes. Salt & Pepper is a good base to start with. I like Hickory my self but Apple & Cherry are fine too. Cheers, and good luck!!!

Edit: Ron beat me to it... :wink:
 
Ron_L said:
How big?

I prefer cooking butts at 270-ish. I cook them until the bark color is what I like then I foil with some liquid to finish. A butt is done when your probe slides in easily, with little to no resistance, or when the bone wiggles freely.

A rough estimate on time is 75 minutes per pound at 270, but that's only a guideline.
Click to expand...


Thats one thing I dont know is how big I need.

Im only planning on feeding 15 max but most likely 10.

I just dont want to screw it up and not have dinner ready
 
Time_1 said:
I wanna do pulled pork sammichs for a dinner this sunday. Ive never smoked a pork butt before. I will be using my UDS that ive got dialed in and I have an et732 guage. What all do I need to get this thing done in time for dinner sunday say about 630?

What temp?
How long?
Foil?
Etc?

I will be using Kingsford Blue, what would be good wood chunks to throw in?

Please help me accomplish this!

Sorry ive searched, and searched....
Click to expand...

There are two approaches "low and slow" and "hot and fast". I, personally prefer low and slow because I have done it that way for over 20 years...

Someone else can chime in with the hot and fast method.

set the UDS around 2:30 and dial in to 250° temperature at you top grate. Moving the serving time up will also allow you to set the UDS earlier. (IE: serving time of 4:30 would allow you to set the UDS around midnight.) Rub thr pork with you favorite rub and let sit at room temperature.

once the temperature is under way Assuming you have an 8 lb butt will require between 10 - 12 hours. Place 2-4 fist sized chunks of apple wood on top of the charcoal and place your PORK butt in the UDS.

When cooking at 250° you want to watch your internal meat temperature to 165 -169 which should happen about 9:00 am. At this point, many wrap and tightly foil the pork. This accelerates the cooking and minimizes the "stall".

When the internal temperature reaches 195° begin to check your bone every half hour. When it wiggles like a loose tooth and pulls easy, the pork is done.

Remove from the UDS, wrap tightly in foil so there are no leaks, the wrap in newspapers and old towels to keep the meat insulated. Then place in a well insulated cooler and it will keep hot for 4-6 hours. In a pinch at times I have even used a heavy cardboard box in lieu of a cooler.

Pull right before serving.
 
Last edited:
Time_1 said:
Thats one thing I dont know is how big I need.

Im only planning on feeding 15 max but most likely 10.

I just dont want to screw it up and not have dinner ready
Click to expand...

You might want to throw on 2 butts. I like to guestimate a pound of raw per person. That will yield about a half a pound finished per person. Leftovers are always good. Not having enough is not so good...
 
I cook at 275 ish and just leave it till its done, It can take as long as 10 hours depending on size/weight. I cook to 203-210 but that when I start to probe the meat for doneness. You can speed things up by wrapping or boating at around 160 degrees, this can shorten the cook to to about 6 hours. Don't worry to much pork butts are pretty forgiving and hard to screw up. Make sure you have plenty of beer for you and you buddies. if they are staying for dinner make them bring the beer, get three times as much as you think you can drink!
 
I've left butts in the cooler for up to 4 hours and still had piping hot pulled pork. Not sure how long it would be before the temp starts to drop off. A lot of variables could affect that I guess. Cheers!!!
 
Every UDS is different. Rock it out and if it is done more than three hours early.... I would cool them and reheat in the oven whole.

Don't warm it to death at 225 and expect it to be done in time to eat. Bump the temperature up and cook it.
 
The last few I've done, had the pit temp at 270-280. Maybe a hour per pound, but don't forget about resting it in a cooler when you take it off. I've been useing Pitmaster T's Buttglitter rub then hit it with salt and pepper right before it goes on the pit. Start checking your pork when the meat prob hits 190, use a wooden skewer. If the pork prob's like butter or the bone wiggles loose it's done, somewhere around 200-205.
 
Wood: Mesquite, Pecan, Cherry, Apple, or a combo.

Whether it's hot and fast, or low and slow, you want that internal temp to be at least 195. Some people take it to 203, but not me.

Depending on the cut of the butt, this can be 75-90 minutes per pound, because the butt is going to "stall" at some point (the meat has to "sweat" before it can finish cooking).

Pull it, wrap it in foil, wrap it in a towel and stick it in a cooler. I did a shoulder last week, and put it in a cooler for four hours (I went to the moves), and it was still nearly too hot to pull after I got home.

How big of a butt? 15 people x 1/3 of a pound per person = 5 pounds of meat.
Pork butt gives a nominal 50% yield so you need a 10 pound butt. You should definitely use the 90 minutes per pound for an estimate. If you do it hot and fast, it can spend the extra time in the cooler.

6:30PM Saturday dinner time?
assuming:
10 pound butt, pre rubbed
zero to little wind (so your cook time doesn't change)
1 hour to bring rig to temp.
1 hour minimum in the cooler.

1:30AM Saturday morning for a start time.
 
SmokinJohn said:
Wood: Mesquite, Pecan, Cherry, Apple, or a combo.

Whether it's hot and fast, or low and slow, you want that internal temp to be at least 195. Some people take it to 203, but not me.

Depending on the cut of the butt, this can be 75-90 minutes per pound, because the butt is going to "stall" at some point (the meat has to "sweat" before it can finish cooking).

Pull it, wrap it in foil, wrap it in a towel and stick it in a cooler. I did a shoulder last week, and put it in a cooler for four hours (I went to the moves), and it was still nearly too hot to pull after I got home.

How big of a butt? 15 people x 1/3 of a pound per person = 5 pounds of meat.
Pork butt gives a nominal 50% yield so you need a 10 pound butt. You should definitely use the 90 minutes per pound for an estimate. If you do it hot and fast, it can spend the extra time in the cooler.

6:30PM Saturday dinner time?
assuming:
10 pound butt, pre rubbed
zero to little wind (so your cook time doesn't change)
1 hour to bring rig to temp.
1 hour minimum in the cooler.

1:30AM Saturday morning for a start time.
Click to expand...

630pm SUNDAY dinner time

So I should start it 130 am SUNDAY to get it done? Ill probably be drinking beer then so that'll work! HAHA
 
Hi Time_1,

I'd recommend going with about an 8lb butt and I would recommend foiling to help you get it done in time. I like to start them around 235-250* with Cherry smoke until they get the color I want (about 4-5 hrs). At that point, wrap it up or pan it with a few tablespoons of apple juice. Then, let the temp ramp up to about 300*. When the IT hits about 195*, start probing for doneness. Don't pull it off until all areas of the butt probe with little resistance. With the above size and temps, my cooks get done in about 8hrs plus a 1-2hr rest.

So as far as start time, I'd put it on around 7:30-8AM and that should give you enough time to get it pulled for the sammies.

Another technique is to make a finishing sauce with equal parts of the butt drippings, a bbq sauce, and some apple cider vinegar. Pour the mixture over the pulled pork and mix. Give it a taste and if it seems to need a little more flavor, hit it with a sprinkle of rub. Oh, and don't stress too much about it. It's nearly impossible to mess up a butt.
 
Just read how many people. Either jump up to a 10lb butt or go with two 6lbrs. Two 6lbrs will get done faster and will have better bark to meat ratio.
 
b182evrclear said:
Hi Time_1,

I'd recommend going with about an 8lb butt and I would recommend foiling to help you get it done in time. I like to start them around 235-250* with Cherry smoke until they get the color I want (about 4-5 hrs). At that point, wrap it up or pan it with a few tablespoons of apple juice. Then, let the temp ramp up to about 300*. When the IT hits about 195*, start probing for doneness. Don't pull it off until all areas of the butt probe with little resistance. With the above size and temps, my cooks get done in about 8hrs plus a 1-2hr rest.

So as far as start time, I'd put it on around 7:30-8AM and that should give you enough time to get it pulled for the sammies.

Another technique is to make a finishing sauce with equal parts of the butt drippings, a bbq sauce, and some apple cider vinegar. Pour the mixture over the pulled pork and mix. Give it a taste and if it seems to need a little more flavor, hit it with a sprinkle of rub. Oh, and don't stress too much about it. It's nearly impossible to mess up a butt.
Click to expand...

Thanks for the reply and info. Only thing I cant do it catch the drippings while its cooking. I havent set my UDS up with a second rack. But if i foil to get it done quicker then ill have some to use.

b182evrclear said:
Just read how many people. Either jump up to a 10lb butt or go with two 6lbrs. Two 6lbrs will get done faster and will have better bark to meat ratio.
Click to expand...

Thanks. Ill have to get what the store has.
 
Time_1 said:
630pm SUNDAY dinner time

So I should start it 130 am SUNDAY to get it done? Ill probably be drinking beer then so that'll work! HAHA
Click to expand...

Yes....but remember that Mr. Murphy likes to play with fire and smoke.
 
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