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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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05-14-2005, 08:20 AM | #1 |
On the road to being a farker
Join Date: 10-05-03
Location: Houston,Tx
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cook times for pulled pork
Hey guys,
Been missing in action for a while for many reasons. "Rachel Ray the Infidel" made me realize how much I missed this place. Doing free catering for my step-daughter's graduation party. I am OK on the brisket and spares but can't remember cook times - techniques to get Boston Butt to become pulled pork in my decriped Bandera (bad maintenance plus Houston climate). R
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There is only one sin - saying one thing and doing another |
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05-14-2005, 08:22 AM | #2 |
is one Smokin' Farker
Join Date: 07-07-04
Location: Federal Way WA
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2 hours a pound is the rule of thumb.
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Jim www.twoloosescrewsbbq.com Ole Hickory EL/EDx WSM Primos Klose couple of Ranch kettles |
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05-14-2005, 08:26 AM | #3 |
Full Fledged Farker
Join Date: 04-26-05
Location: Alvaton, Kentucky
Name/Nickname : John
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I'm sure many more experienced people will chime in on this, and there is some great info in the roadmap at the top, but here's what I did last weekend. I smoked an 8lb butt with some apple and pecan for about 90 mins / lb till it was 165, foiled it and brought it up to 190, spraying with apple juice every so often, then coolered it till it came back down to 165. The thing fell apart it was so tender. That's what I'm going to do tomorow as well. The last one got eaten too fast.
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John ======= "And remember.... the most important safety rule, is to wear these safety glasses" Norm Abram, Master Carpenter Oklahoma Joe Highland Smoker Brinkmann Trailmaster Vertical offset 35LB commercial deep fryer |
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05-14-2005, 09:50 AM | #4 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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The only difference I did was took the butt to 200* in the foil rather than 190*. I read that it should be taken to 190* for sliced pork and 200* for pulled pork, before dropping to 165* to pull. Not sure why the difference matters.
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KCBS Member #14287
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05-14-2005, 12:16 PM | #5 |
is One Chatty Farker
Join Date: 06-22-04
Location: Islip NY
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paul kirk takes his butts to 165 for slicing and 190 to 205 for pulling
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Will B WILLIE PALOOOOZA 2017 Will Happen http://williepallooza.blogspot.com/ www.williebsbbq.com 38th IS ALMOST LIKE WINNING |
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05-14-2005, 12:21 PM | #6 | |
somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
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Quote:
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Mr. Kick ------------------------------------------------ Belly Brothers BBQ Team "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!! |
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05-14-2005, 06:06 PM | #7 | |
Banned
Join Date: 07-18-04
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Re: cook times for pulled pork
Quote:
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05-14-2005, 09:13 PM | #8 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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How did it turn out?
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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