Pulling Pork

Frisco_Smoker · 04-28-2006, 06:02 PM

I'm thinking about some last minute Q for tomorrow. Thinking about trying my very first pork butt. I've never shopped for one what should I expect? How much do they normally cost per pound? How big should I expect to find? And how much time per lb at around 235~250 degrees?

I read the thread in the roadmap and it had cooking methods but not these answers... dont' think. I'm too lazy for searching :-)

Gonna cook it to about 175 apple juicing every hour or two, foil it to 200 then pull and let rest for an hour.

Thoughts? Thanks!

FatDad · 04-28-2006, 06:23 PM

I know recipes are out there. You might have to dig a little more.

Here is one from a brdbbq I use on my WSM and it really works
for me.

1:15 to 1:30 per pound

WSM vents:
Top...wide open
Bottom...1 vent..1/2 open should run 10-12 hours at 220-235'

*Fill chaocoal pan full leaving a dent in center
*Light chimney of charcoal, when it is gray
pour it in the middle and spread wood chunks.

*Rub Butt put on Smoker
(Don't add wood after meat hits a temp of 140')
*Smoke until meat temp is 165'
*Pull meat and spray the chit out of it with apple juice,
cherry coke or whatever.
*Wrap in foil, take to a temp of 190' to 200'
*Pull meat, leave it wrapped in foil and wrap with towels.
*Put in cooler and let it rest.
1 to 4 hours the meat will still be hot and ready.

icemn62 · 04-28-2006, 06:28 PM

I generally go for about the 7 - 8 pound range. It makes enough to feed the famly for dinner, and leftover for lunch for me.

FatDad · 04-28-2006, 06:46 PM

Here is a thread of Phil's recipe.

http://www.bbq-brethren.com/cookbook...RETHREN%20PORK*

Another Thread...
http://www.bbq-brethren.com/forum/showthread.php?t=8351

TexasGuppie · 04-28-2006, 07:32 PM

MAN! You just missed 'em at Sack-N-Save fer .98 per pound in a twin cyrovac pack!

Snooze...you lose.

Ken

FatDad · 04-28-2006, 07:44 PM

Quote:

Originally Posted by TexasGuppie

MAN! You just missed 'em at Sack-N-Save fer .98 per pound in a twin cyrovac pack!

Snooze...you lose.

Ken

I saw that add and went buy Sack-N-Save and they were sold out.
I couldn't believe it.

Frisco_Smoker · 04-28-2006, 08:08 PM

Quote:

Originally Posted by TexasGuppie

MAN! You just missed 'em at Sack-N-Save fer .98 per pound in a twin cyrovac pack!

Snooze...you lose.

Ken

Thanks Ken, I was able to take advantage and scored the last 47 pounds worth (thanks to your other post). Now I gotta learn how to make the pork booty! If you don't mind, how'd you decide to prep yours? Do you brine or...?

JohnMcD348 · 04-28-2006, 08:12 PM

man, I wish this thread would've cvome out a week earlier. I'm still kickin myself for screwing up my PB last monday. I can't believe I pulled it so soon and didn't shoot for the right temp.

see my previous thread.

Frisco_Smoker · 04-28-2006, 08:19 PM

Quote:

Originally Posted by JohnMcD348

man, I wish this thread would've cvome out a week earlier. I'm still kickin myself for screwing up my PB last monday. I can't believe I pulled it so soon and didn't shoot for the right temp.

see my previous thread.

200 seems like it would take forever to get to.. I have a tough time getting my briskets up to 190...

Sawdustguy · 04-28-2006, 09:35 PM

Frisco,

If you spritz your butt with apple juice let the butt cook for 3 to 4 hours before starting the spritz. You want to give the bark that forms on the butt a chance to set up. If you start spritzing you run the risk of spraying your rub right off the butt.

cmcadams · 04-29-2006, 07:11 AM

I don't like to foil butts.. I like the bark nice and crunchy... but I'd let the butt rest before pulling instead of the other way around.

TexasGuppie · 04-29-2006, 07:23 AM

Quote:

Originally Posted by Frisco_Smoker

Thanks Ken, I was able to take advantage and scored the last 47 pounds worth (thanks to your other post). Now I gotta learn how to make the pork booty! If you don't mind, how'd you decide to prep yours? Do you brine or...?

Man, I am the LAST guy to be looking to for advice as I am VERY new to this addiction. What I did do was very simple: I rubbed it down with Apple City Pork Rub, brought the pit to 225 and smoked that bad-boy with hickory for 14 hours.

Pulled with an internal temp of 190, let 'er rest wrapped in a cooler for an hour, pulled the bone and shredded it up. It was VERY good.

An 8-lb'er gone in under 1 hour.

Thanks to Sack-N-Save I have 38 pounds in the freezer waiting for the next cook.

Ken

04-28-2006, 06:02 PM	#1
Frisco_Smoker Knows what a fatty is. Join Date: 03-27-06 Location: Frisco, TX Downloads: 0 Uploads: 0	Pulling Pork I'm thinking about some last minute Q for tomorrow. Thinking about trying my very first pork butt. I've never shopped for one what should I expect? How much do they normally cost per pound? How big should I expect to find? And how much time per lb at around 235~250 degrees? I read the thread in the roadmap and it had cooking methods but not these answers... dont' think. I'm too lazy for searching :-) Gonna cook it to about 175 apple juicing every hour or two, foil it to 200 then pull and let rest for an hour. Thoughts? Thanks! __________________ BBQ'er AG Home Brewer Brinkmann Pitmaster Deluxe [B][COLOR=darkred]Gig'em Aggies! [/COLOR][/B]

04-28-2006, 06:23 PM	#2
FatDad is One Chatty Farker Join Date: 07-07-04 Location: Richardson, Texas Downloads: 0 Uploads: 0	I know recipes are out there. You might have to dig a little more. Here is one from a brdbbq I use on my WSM and it really works for me. 1:15 to 1:30 per pound WSM vents: Top...wide open Bottom...1 vent..1/2 open should run 10-12 hours at 220-235' Fill chaocoal pan full leaving a dent in center Light chimney of charcoal, when it is gray pour it in the middle and spread wood chunks. Rub Butt put on Smoker (Don't add wood after meat hits a temp of 140') Smoke until meat temp is 165' Pull meat and spray the chit out of it with apple juice, cherry coke or whatever. Wrap in foil, take to a temp of 190' to 200' Pull meat, leave it wrapped in foil and wrap with towels. Put in cooler and let it rest. 1 to 4 hours the meat will still be hot and ready. __________________ ************************************ Mark P. The reason I love this site: http://www.bbq-brethren.com/forum/sh...ad.php?t=59061 3 WSM's Weber Kettle w/ rotisserie Weber Genesis 2 Turkey Fryers

04-28-2006, 06:28 PM	#3
icemn62 Babbling Farker Join Date: 07-10-04 Location: Los Angeles, CA Downloads: 0 Uploads: 0	I generally go for about the 7 - 8 pound range. It makes enough to feed the famly for dinner, and leftover for lunch for me. __________________ Weber Kettle, WSM, CharBroil Gas Grill, George Foreman Grilll I AM LOVING THE SMOKE WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.

04-28-2006, 06:46 PM	#4
FatDad is One Chatty Farker Join Date: 07-07-04 Location: Richardson, Texas Downloads: 0 Uploads: 0	Here is a thread of Phil's recipe. http://www.bbq-brethren.com/cookbook...RETHREN%20PORK* Another Thread... http://www.bbq-brethren.com/forum/showthread.php?t=8351 __________________ ************************************ Mark P. The reason I love this site: http://www.bbq-brethren.com/forum/sh...ad.php?t=59061 3 WSM's Weber Kettle w/ rotisserie Weber Genesis 2 Turkey Fryers Last edited by FatDad; 04-29-2006 at 10:47 PM..

04-28-2006, 07:32 PM	#5
TexasGuppie Full Fledged Farker Join Date: 02-20-06 Location: Marana, AZ. Downloads: 0 Uploads: 0	MAN! You just missed 'em at Sack-N-Save fer .98 per pound in a twin cyrovac pack! Snooze...you lose. Ken __________________ Lucky Dog BBQ Marana, AZ [FONT=Comic Sans MS]"You must go through the Valley to stand upon the mountain of God."[/FONT] [FONT=Comic Sans MS]In Memory of Scott "E" Cook[/FONT] [FONT=Comic Sans MS]3/29/1965-9/3/2006[/FONT]

04-28-2006, 08:12 PM	#8
JohnMcD348 is One Chatty Farker Join Date: 01-27-05 Location: Lakeland, FL Downloads: 0 Uploads: 0	man, I wish this thread would've cvome out a week earlier. I'm still kickin myself for screwing up my PB last monday. I can't believe I pulled it so soon and didn't shoot for the right temp. see my previous thread. __________________ JTMcD. We sleep peaceful in our beds because Rough Men stand ready in the night to visit violence upon those who would do us harm.......G. Orwell Brinkman Smoke King Deluxe, The Famous StudeDera, Weber Smokey Joe Gold and Platinum, Brinkman Professional Grill, Brinkman ECB and 2 Weber Smoky Mountians

04-28-2006, 09:35 PM	#10
Sawdustguy Babbling Farker Join Date: 09-14-05 Location: Manorville, Long Island Downloads: 0 Uploads: 0	Frisco, If you spritz your butt with apple juice let the butt cook for 3 to 4 hours before starting the spritz. You want to give the bark that forms on the butt a chance to set up. If you start spritzing you run the risk of spraying your rub right off the butt. __________________ Guy (Brewmaster and Pitmaster) BBQ Team: *Two Fat Polocks BBQ Team* Brewery: Black Dog Brewery BBQ Equipment: "Sam I Am": XL Big Green Egg "Barbra Q": Lang 84 Deluxe "R2 and D2": Twin 22" Weber Smokey Mountains Brewery: Custom Made Automated Souped Up Sabco

04-29-2006, 07:11 AM	#11
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	I don't like to foil butts.. I like the bark nice and crunchy... but I'd let the butt rest before pulling instead of the other way around. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

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