Overcooked Pulled Pork?

Spinman · 06-28-2013, 01:01 PM

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!

ironmanerik · 06-28-2013, 01:06 PM

start early when the bone wiggles ftc(foil towel cooler) it will stay hot for hours

Spinman · 06-28-2013, 01:06 PM

Forgot to mention that the butt will be 7 lbs....

HankB · 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.

Good luck!

The Pig's Blanket · 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

Neonnblack · 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.

Spinman · 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.

Ron_L · 06-28-2013, 02:24 PM

What kind of cooker? that makes a big difference in what I would recommend.

Lytnin · 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).

cholloway · 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.

superlazy · 06-28-2013, 08:10 PM

You can't over cook a shoulder

well maybe you cant

I've had the wrapped in the cooler for 5hrs before pulling and it was still nice and hot

WhatsCookin · 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.

http://i.imgur.com/jhtFBdo.jpg
http://i.imgur.com/lbZca7p.jpg

06-28-2013, 01:01 PM	#1
Spinman Found some matches. Join Date: 06-18-13 Location: Port Washington, NY	Overcooked Pulled Pork? 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	#2
ironmanerik is One Chatty Farker Join Date: 01-19-13 Location: melbourne fl, adirondack native	start early when the bone wiggles ftc(foil towel cooler) it will stay hot for hours __________________ [FONT=Arial Black][SIZE=3][COLOR=green]Smoke Shack, Lang 48 patio, weber 26, weber chimney, thermoworks rt600c, mav et-732[/COLOR][/SIZE][/FONT]

06-28-2013, 01:08 PM	#4
HankB is One Chatty Farker Join Date: 01-16-12 Location: Winfield, IL	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. Good luck! __________________ Weber Crazy

06-28-2013, 01:38 PM	#5
The Pig's Blanket Full Fledged Farker Join Date: 05-23-13 Location: Catlettsburg KY	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 __________________ Shirley 250RF Smoker Shirley Competition cooker Traeger Lil Tex Elite Blue Thermapen

06-28-2013, 02:24 PM	#8
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	What kind of cooker? that makes a big difference in what I would recommend. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

06-28-2013, 01:53 PM	#6
Neonnblack Full Fledged Farker Join Date: 01-15-13 Location: Reno, NV	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	#7
Spinman Found some matches. Join Date: 06-18-13 Location: Port Washington, NY	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, 05:29 PM	#9
Lytnin On the road to being a farker Join Date: 05-04-11 Location: Madison, WI	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	#10
cholloway Babbling Farker Join Date: 05-10-11 Location: East of Atlanta, GA. Name/Nickname : Colin	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. __________________ Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser

06-28-2013, 08:10 PM	#11
superlazy is One Chatty Farker Join Date: 04-16-12 Location: Trevor,wi	You can't over cook a shoulder well maybe you cant I've had the wrapped in the cooler for 5hrs before pulling and it was still nice and hot __________________ 18.5 WSM, Weber genesis,little pig grill,Pit Boss Memphis Ultimate,Masterbuilt Gravity Series 1050

06-28-2013, 09:39 PM	#12
WhatsCookin Knows what a fatty is. Join Date: 05-27-12 Location: Austin, Texas	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. http://i.imgur.com/jhtFBdo.jpg http://i.imgur.com/lbZca7p.jpg __________________ 1997 Black Old school 3-vent Weber Silver, 2008 Blue Weber Performer