Help: Need Fool-Proof Method for 1st Pulled Pork

[Thawley]

One of my best friends is so impressed with my new UDS, he's asked me to do something for his wife's birthday party sunday. Since he's doing Santa Maria style Tri-tip, he asked if could do some pork. Sure, I said, no problem.

Did I mention I've never done this before and have only ever used my smoker twice???

Help.

 

[backyardchef]

Get yourself a pork butt, rub it with your favorite rub and slap that puppy on the pit until it hits between 195-205 internal and starts to get a little 'jello wobble'. If there's a bone in the butt (sounds dirty!), it will pull out clean when the meat is ready. At that point it should be ready to fall apart on you, so be careful and try to save as much juice as you can to mix back into the meat after your pull it (dirty!) and sprinkle a little rub into the meat.

If you need to speed it up, once it has a nice bark you can wrap it in foil (around 170 internal or so) and bring it to finishing temp on the pit or in the oven.

As you pull it, take out any hunks of fat that you see.

Edit: Butts are very forgiving cuts, so don't get too stressed-- it's hard to go wrong.

 

[Smokin Gator]

Just give yourself plenty of time and don't stress!!! I would allow 1.5 hours per pound. That is probably a good bit longer than it will take but if it is done sooner just wrap it in foil and put it in a cooler. It will hold for 4-5 hours if need be.

 

[YankeeBBQ]

Get yourself a pork butt, rub it with your favorite rub and slap that puppy on the pit until it hits between 195-205 internal and starts get a little 'jello wobble'. If there's a bone in the butt (sounds dirty!), it will pull out clean when the meat is ready. At that point it should be ready to fall apart on you, so be careful and try to save as much juice as you can to mix back into the meat after your pull it (dirty!) and sprinkle a little rub into the meat.

If you need to speed it up, once it has a nice bark you can wrap it in foil (around 170 internal or so) and bring it to finishing temp on the pit or in the oven.

As you pull it, take out any hunks of fat that you see.

Edit: Butts are very forgiving cuts, so don't get too stressed-- it's hard to go wrong.

And don't use too much wood your first time out. A little goes a long way.

 

[D.F. Expat]

1: rub butt
2: turn on tree turd burner
3: set temp to 225
4: place butt in smoker
5: return to turd burner in 5-6 hours to re fill hopper
6: return again when internal reaches 195-205 or repeat #5
7: wrap in foil and let rest 2+ hours
8: pull
9: enjoy!

 

[backyardchef]

1: rub butt
2: turn on tree turd burner
3: set temp to 225
4: place butt in smoker
5: return to turd burner in 5-6 hours to re fill hopper
6: return again when internal reaches 195-205 or repeat #5
7: wrap in foil and let rest 2+ hours
8: pull
9: enjoy!

I guess that's foolproof if the auger doesn't jam, or a fuse doesn't blow....

 

[Ron_L]

Matt nailed it. It's pretty easy to get good results with a butt. If you want to get fancy you can try the Chris Lilly injection and rub shown in this post...

http://www.bbq-brethren.com/forum/showpost.php?p=310406&postcount=10

Or the Renowned Mr. Brown recipe form the Virtual Weber Bullet site.

http://www.virtualweberbullet.com/pork2.html

 

[D.F. Expat]

I guess that's foolproof if the auger doesn't jam, or a fuse doesn't blow....

the cs doesn't use the jaming auger, it is a gravity/paddle feed.:biggrin:

 

[Bigmista]

1: rub butt
2: turn on tree turd burner
3: set temp to 225
4: place butt in smoker
5: return to turd burner in 5-6 hours to re fill hopper
6: return again when internal reaches 195-205 or repeat #5
7: wrap in foil and let rest 2+ hours
8: pull
9: enjoy!

He's got a UDS (the Brethren Microwave). No turds allowed.

 

[D.F. Expat]

Haha, I know I know. Can't I get any turd love here? lol

 

[Bill-Chicago]

Roadmap has a gem on Butts

http://www.bbq-brethren.com/forum/showpost.php?p=119799&postcount=9

 

[bowhnter]

Edit: Butts are very forgiving cuts, so don't get too stressed-- it's hard to go wrong.

What Matt said... Have fun!!

 

[Grillman40]

1: rub butt
2: turn on tree turd burner
3: set temp to 225
4: place butt in smoker
5: return to turd burner in 5-6 hours to re fill hopper
6: return again when internal reaches 195-205 or repeat #5
7: wrap in foil and let rest 2+ hours
8: pull
9: enjoy!

HOPPERS SCHMOPPERS.....

:roll:

 

[itschris]

I'm picking up my two butts on the way home and will popping my own cherry starting Sat @ midnight.

I'm doing the Mr Brown route this first time but will be foiling at 170 and pulling to cooler at 205 and resting to 160-165 like most of the brothers here have suggested.

We're in the same boat brother... I wish you well.

 

[ModelMaker]

I'm picking up my two butts on the way home and will popping my own cherry starting Sat @ midnight.

I'm doing the Mr Brown route this first time but will be foiling at 170 and pulling to cooler at 205 and resting to 160-165 like most of the brothers here have suggested.

We're in the same boat brother... I wish you well.

DO NOT go just by time and temp. It's done when a temp probe goes into the meat and it feels like butter, or the bone (if it's a bone in butt) wiggles freely and comes out clean.
The second time I did a butt I took it off at 205* and you could hardly pull the meat.
Use the force grasshopper.
ModelMaker

 

[nonthink]

My I suggest you leave it whole and in the cooler until you get to the party.
Bring a large pan with you and pull it there. That’s what I did with my 1st pulled pork I did a couple a weeks ago.
I haven’t post my story regarding my 1st pulled pork yet because I'm waiting for my friend to email me the pics he took with his camera. But that’s for another post. Don’t want to hijack this one.
Good luck

 

[swamprb]

Kind of hard to mess up a butt on the UDS! Did two yesterday using Rocky's instructions. Start fat side down, turn after 1.5 hrs (spray w/apple juice)-turn again 3.5 hrs then 1.5 hrs. Done at 195* - took a little over 7.5 hours.
One had the Chris Lilly injection, the other DrBBQ's.

Brian

 

[itschris]

I thought they take more like 12 hours? And thanks for the advice on the bone pull method.

btw... don't mean to hijack the thread, but hopefully we're both gleaming valuable info

 

[backyardchef]

I thought they take more like 12 hours? And thanks for the advice on the bone pull method.

btw... don't mean to hijack the thread, but hopefully we're both gleaming valuable info

Each one cooks a little differently and, from what I've heard, the way that those drums cook, things sometimes cook a bit faster than they might on an offset. (edit-- I originally meant that each piece of meat cooks differently, but it is true of cookers, too)

Once it gets to around 185-190, start checking on it (hands on-- careful, hot!) and see how the meat feels when you, uh, touch it.

In other words, "use the force" is pretty darn good advice. :biggrin:

 

[Ron_L]

...will popping my own cherry starting Sat @ midnight.

Not that there's anything wrong with that.

No pictures, please.

:biggrin: