cook times for pulled pork

rusold · 05-14-2005, 08:20 AM

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

jminion · 05-14-2005, 08:22 AM

2 hours a pound is the rule of thumb.

dapittboss · 05-14-2005, 08:26 AM

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.

Jeff_in_KC · 05-14-2005, 09:50 AM

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.

rbsnwngs · 05-14-2005, 12:16 PM

paul kirk takes his butts to 165 for slicing and 190 to 205 for pulling

Solidkick · 05-14-2005, 12:21 PM

Quote:

Originally Posted by RBSNWNGS

paul kirk takes his butts to 165 for slicing and 190 to 205 for pulling

Mr. Kick takes his to 175* to slice and 195* to pull, but I'm checking for no to little resistance when running the probe into the meat. Some butts this could be 190*, some butts it may be 200*, it's all about the "feel."

BrooklynQ · 05-14-2005, 06:06 PM

Quote:

Originally Posted by rusold

Been missing in action for a while for many reasons. "Rachel Ray the Infidel" made me realize how much I missed this place.

Glad to have you back brother.

Neil · 05-14-2005, 09:13 PM

How did it turn out?

05-14-2005, 08:20 AM	#1
rusold On the road to being a farker Join Date: 10-05-03 Location: Houston,Tx	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 __________________ There is only one sin - saying one thing and doing another

05-14-2005, 08:22 AM	#2
jminion is one Smokin' Farker Join Date: 07-07-04 Location: Federal Way WA	2 hours a pound is the rule of thumb. __________________ Jim www.twoloosescrewsbbq.com Ole Hickory EL/EDx WSM Primos Klose couple of Ranch kettles

05-14-2005, 08:26 AM	#3
dapittboss Full Fledged Farker Join Date: 04-26-05 Location: Alvaton, Kentucky Name/Nickname : John	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. __________________ 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

05-14-2005, 09:50 AM	#4
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO	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. __________________ KCBS Member #14287

05-14-2005, 12:16 PM	#5
rbsnwngs is One Chatty Farker Join Date: 06-22-04 Location: Islip NY	paul kirk takes his butts to 165 for slicing and 190 to 205 for pulling __________________ Will B WILLIE PALOOOOZA 2017 Will Happen http://williepallooza.blogspot.com/ www.williebsbbq.com 38th IS ALMOST LIKE WINNING

05-14-2005, 09:13 PM	#8
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	How did it turn out? __________________ "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.

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Pork Butt, Brisket and Beer tasting cook times	Spicy-Meat	Q-talk	5	10-14-2011 06:27 AM
Sunday cook...pulled pork.	salth2o	Q-talk	15	01-24-2011 11:50 AM
Pulled Pork: Splitting the cook?	kylersk	Q-talk	11	08-03-2010 12:45 PM
pulled pork - cook now, eat later??	willm	Q-talk	16	03-24-2009 04:10 PM