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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-09-2010, 02:09 PM | #1 |
Knows what a fatty is.
Join Date: 01-09-10
Location: Baltimore, MD
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Pork has kicked my butt...
I've tried Pulled Pork twice.
Failed both times. I am really curious if there is a set internal temperature when you guys suggest that I remove the butt from the smoker and put into a dry cooler? Or if a dry cooler is even necessary. I am in dire need of some help. I've got it on the smoker now and I was considering just leaving it on until it hits 200 degrees internally and then letting it rest for about 45 minutes then begin to pull. Is this a good idea. I'd love any ideas and/or suggestions. Thanks in advance. I will be sure to post the results.
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UGLY DRUM SMOKER, 22.5" Weber OneTouch Gold, 18.5" WSM (Weber Smokey Mountain) |
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05-09-2010, 02:16 PM | #2 |
On the road to being a farker
Join Date: 03-31-09
Location: cottekill ny
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i have good luck,taking it out at 190*,,then letting it rest in foil for 45 min to an hour,,then pulling.
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The older i get-the faster i was! |
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05-09-2010, 02:19 PM | #3 |
Full Fledged Farker
Join Date: 01-07-09
Location: Granville, Ma.
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With butts the bone is a good indicator. It will usually pull right out clean.
I have had the bone get stuck. (somehow it seems the rub dries a bit on the outside of the meat around the bone & sometimes it sticks to the meat) 1st time it happened I left it on a bit longer than normal & felt like it was a little dry but noone else thought so. I'm not sure theres a fool proof way to tell if a butt is done except to cook a lot of them and after a while you get to know your cooker intimately & you just know when it's done.
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S&W 500 Mag Traeger 075 (2) Traeger 070 a Spit a UDS [COLOR=darkorange]ORANGE[/COLOR] Thermapen |
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05-09-2010, 02:23 PM | #4 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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If it's a bone in butt, the best way to tell when it's
done is there will be significant pull back of meat from around the bone and the bone pulls out cleanly. I cooked picnics last night and offer them up as an example for you.... First in.... Ready to come out, take notice the pull back of meat at the bone... These were in @250* cooking temp for 12 hours....And had an internal temp of 205* My probe slid in like buddah and I knew they were done. Your times may vary, and as they say,"It's done when it's done." I hope this helps you out.... |
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05-09-2010, 02:28 PM | #5 |
is one Smokin' Farker
Join Date: 10-10-07
Location: Owings Mills, MD
Name/Nickname : Dan
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You don't have to rest it or put it in a cooler. Your plan for today should be fine.
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Dan Hixon 3 Eyz BBQ Thanks to our sponsors: The BBQ Guru, The Grill Center, Grizzly Coolers, Make it Meaty and Natures Own Charcoal |
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05-09-2010, 04:03 PM | #6 |
Full Fledged Farker
Join Date: 07-19-09
Location: Easton, PA
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N8man has the right idea. I usually take it off of the grill at about 205, when the meat is pulling away from the bone. Of course it usually takes about 12 hours. Then let it cool about 30 to 45 minutes and pull.
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Weber Performer Chargriller Duo Masterbuilt 30"( 1 at home, 1 at the cabin) Big Steel Keg 22.5" WSM Last edited by Rylos1; 05-09-2010 at 04:03 PM.. Reason: clarity |
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05-09-2010, 05:13 PM | #7 | |
Knows what a fatty is.
Join Date: 01-09-10
Location: Baltimore, MD
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Quote:
Thanks for all the input everyone it's very appreciated.
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UGLY DRUM SMOKER, 22.5" Weber OneTouch Gold, 18.5" WSM (Weber Smokey Mountain) |
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05-09-2010, 06:59 PM | #8 |
On the road to being a farker
Join Date: 02-01-10
Location: Shady Shores, Texas
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I have adopted the probe test for butts. I am no pro, but I have smoked 2 butts and 1 picnic and they have turned out fine. I don't even check them until they have been on the smoker for 12 hours. I probe around in several places and if there is no resistance I pull them off. If there is resistance I leave them on and check back in 1 hour increments. Once it comes off, I wrap in foil and place in the oven (wife doesn't want the cooler to smell like meat). After they sit for 30-45 minutes I rip them up.
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05-09-2010, 08:19 PM | #9 |
is one Smokin' Farker
Join Date: 11-15-09
Location: Bloomingdale Illinois
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The last few times I made boneless pork shoulders and they were some of the best I have made. Don't get me wrong bone in has always worked for me. I especially like when I can slide the bone out it's more than ready!
The last two cooks I did the boneless shoulders and tied them. I found that they all cooked very evenly and were juicy throughout. I did however let them rest for over two hours in a small cooler I have. For what ever reason this just works best for me. The last cook was a 225-275* cook and it did take about 14hrs. These were purchased as a twin vac-pack from Costco. However I do not remember the weight. If I had to guess probably15-20lbs total between the two. I do use an 18" wsm that leaks like a . I pulled between 195-200*and rested in a cooler. Two hours later I pulled and vacsuc for the freezer. We did obviously have to have a plate for the evening. Worth every bit of the 14hrs. Not sure if I have any pic's. I'll have to look. I gave 4 half lb packages out to some friends that said they want more! One even offered to buy the butts next time around!
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18"WSM/SMOKEY JOE/ VERY OLD 22.5" Weber /5 BURNER KENMORE GAS |
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05-09-2010, 08:33 PM | #10 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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I see you have a bullet in your signature...try this...you'll love it!
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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05-10-2010, 03:21 PM | #11 |
Knows what a fatty is.
Join Date: 01-09-10
Location: Baltimore, MD
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Third time is a charm!
I put the damn thing on at 2pm. Learned my lesson. I set an alarm for 2am. Internal temp was at 193... close enough. I pulled it and it looked/tasted great! Thank you guys so much for your suggestions. Keep Grilling!
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UGLY DRUM SMOKER, 22.5" Weber OneTouch Gold, 18.5" WSM (Weber Smokey Mountain) |
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Thanks from:---> |
05-10-2010, 03:26 PM | #12 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Yep, looks like you nailed it. Congrats!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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05-10-2010, 03:38 PM | #13 |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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Looks good.
Did you cook it in the pan? That's something I've never done. I find there's plenty of juice if you cook 'em on the grate.
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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05-10-2010, 03:39 PM | #14 |
Knows what a fatty is.
Join Date: 01-09-10
Location: Baltimore, MD
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Less clean up on the grates. That's the only reason I do it that way.
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UGLY DRUM SMOKER, 22.5" Weber OneTouch Gold, 18.5" WSM (Weber Smokey Mountain) |
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05-10-2010, 04:16 PM | #15 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Nice job on getting that pulled pork cooking down.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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Tags |
BBQ pork, butt, Picnic, pork, pork butt, Pork Shoulder, pulled pork, smoker, smoking temps |
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