Pulling Pork

[Frisco_Smoker]

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]

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]

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]

Here is a thread of Phil's recipe.

http://www.bbq-brethren.com/cookbook/viewrecipe.php?id=127&category=*BBQ%20BRETHREN%20PORK*

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

 

[TexasGuppie]

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

Snooze...you lose.

Ken

 

[FatDad]

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]

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]

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]

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]

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]

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]

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