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Old 05-14-2005, 08:20 AM   #1
On the road to being a farker
Join Date: 10-05-03
Location: Houston,Tx
Default 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).

There is only one sin - saying one thing and doing another
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Old 05-14-2005, 08:22 AM   #2
is one Smokin' Farker
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Join Date: 07-07-04
Location: Federal Way WA

2 hours a pound is the rule of thumb.
Ole Hickory EL/EDx
couple of Ranch kettles
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Old 05-14-2005, 08:26 AM   #3
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Join Date: 04-26-05
Location: Alvaton, Kentucky

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.

"And remember.... the most important safety rule, is to wear these safety glasses" Norm Abram, Master Carpenter

Brinkmann Trailmaster Vertical offset
18 1/2" Weber Kettle, Brinkmann Charcoal Smoker
Bradley Pellet Smoker, cinder block smoker
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Old 05-14-2005, 09:50 AM   #4
somebody shut me the fark up.
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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.
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Old 05-14-2005, 12:16 PM   #5
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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

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Old 05-14-2005, 12:21 PM   #6
somebody shut me the fark up.
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Join Date: 10-21-03
Location: Bandera Owner in Missouri

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."
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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Old 05-14-2005, 06:06 PM   #7
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Join Date: 07-18-04
Default Re: cook times for pulled pork

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.
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Old 05-14-2005, 09:13 PM   #8
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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!

NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's.
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