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Started By
Message
About to do a pulled pork cook. Advice would be great
Posted on 3/26/16 at 1:44 pm
Posted on 3/26/16 at 1:44 pm
First off I am feeding 12 adults, 6 kids tomorrow. I have 2 bone in pork butts equating to 19.5 lbs total. One is a bit larger than the other. I am going to be using a large big green egg. Should I go ahead and try cooking both or is a 10 lb butt enough?
They have been brining for 12 hours. Gonna pull them and let them air dry for an hour then applying yellow mustard on them along with my seasoning. I am going to put in hickory as well as Apple chunks dispersed in the charcoal and have my drip pan with Apple Juice and apple cider vinegar. Hoping to keep it at 225 for roughly 15 hours. Spritzing them with Apple juice/vinegar every couple hours. Once hitting 180 going to bump the temp up to 350 until it hits 200.
Anything with my plan wrong? I will update with pics.
They have been brining for 12 hours. Gonna pull them and let them air dry for an hour then applying yellow mustard on them along with my seasoning. I am going to put in hickory as well as Apple chunks dispersed in the charcoal and have my drip pan with Apple Juice and apple cider vinegar. Hoping to keep it at 225 for roughly 15 hours. Spritzing them with Apple juice/vinegar every couple hours. Once hitting 180 going to bump the temp up to 350 until it hits 200.
Anything with my plan wrong? I will update with pics.
8
Posted on 3/26/16 at 1:48 pm to flyAU
Crock pot! Seriously. They will come out great. Will take all night probably but you know when they are ready once you can pull the bone out. That's what I do. I'm to lazy for the smoker
Posted on 3/26/16 at 2:03 pm to trident
quote:
Crock pot! Seriously. They will come out great. Will take all night probably but you know when they are ready once you can pull the bone out. That's what I do. I'm to lazy for the smoker
This situation is why I bought an egg
Done a pulled pork before and it was amazing. Was an 18 hour cook (temp got low)
Although throwing the small one in a crockpot would give me a backup.
Posted on 3/26/16 at 2:08 pm to flyAU
The egg will obviously provide bark and taste far superior but yes, the crock is a viable option that I use when butts are on sale. I'll spray the crock with oil, drop in some sliced onions, rub up a butt and put it in along with anything else you want...worcestershire, hot sauce, etc. You just need to add a touch more liquid because the onions will produce a bunch, and it certainly doesn't need to be submerged. I go about 1/3 of the way up with liquid. Low for 8 hours. I like to let mine cool in a sink ice bath, then into the fridge overnight so I can scoop off that layer of fat that rises to the top. Reheat, and there's nothing wrong with it at all.
Posted on 3/26/16 at 2:23 pm to flyAU
Whatever you do, don't make pulled pork in a crock pot.
Why are you bumping the temp to 350 at the end? I'd just let it go to 200ish at 225-250
Why are you bumping the temp to 350 at the end? I'd just let it go to 200ish at 225-250
Posted on 3/26/16 at 2:30 pm to gmrkr5
quote:
temp to 350 at the end? I'd just let it go to 200ish at 225-250
Was a suggestion on a BGE site. I can't remember the exact reason they states. It turned out perfectly the first time though.
Posted on 3/26/16 at 2:31 pm to flyAU
I wouldn't use mustard or the temperature bump at the end and for Christ's sake do NOT use a crockpot. Having juice and vinegar in your drip pan is overkill. Cook them both and if you have leftovers freeze them for future use or make pulled pork tacos this week.
Posted on 3/26/16 at 2:37 pm to flyAU
This is everything you need to know about pulled pork. I've used their technique many times and the pork is always money. I'd definitely make both of the butts as leftovers are never bad. Pulled pork nachos are the bomb with leftover pork.
Perfect pulled pork
Perfect pulled pork
Posted on 3/26/16 at 2:52 pm to flyAU
People make pulled pork too complicated. You don't need a brine, you don't need mustard, you don't need to put apple juice in the pan or spritz.
Take butts out of packaging.
Trim off fat caps.
Rub liberally with salt, pepper, onion, garlic and paprika.
Put on smoker at 225-250.
Pull when internal hits 195-200.
Let rest and pull.
Plan on 14-15 hours cook time.
Take butts out of packaging.
Trim off fat caps.
Rub liberally with salt, pepper, onion, garlic and paprika.
Put on smoker at 225-250.
Pull when internal hits 195-200.
Let rest and pull.
Plan on 14-15 hours cook time.
Posted on 3/26/16 at 3:03 pm to flyAU
Since you have both started already then cook both, but you probably would have been fine cooking only one, assuming other stuff is being served too. Id pat it dry with towels to avoid letting it sit out, but I'm also more food safety paranoid. I use mustard as a binder, you won't taste it at all at end so there's no downside to it. I don't think you need to spritz, it's a preference thing, but just remember you're increasing coupling time losing heat each time you are opening. The pan with juice will help to keep moist, but a dry chewy crust on outside is not a bad thing. Up the heat if you want near the end, some do this to push through the end faster. I've had to do this when I haven't planned time well, but it's better to plan more time and let it stay at 225-230.
Posted on 3/26/16 at 4:52 pm to Parrish
I will go with this advice.
My big question is I thought putting the fat cap on the bottom was the way to go, not to trim it all off. Am I wrong?
My big question is I thought putting the fat cap on the bottom was the way to go, not to trim it all off. Am I wrong?
Posted on 3/26/16 at 4:56 pm to flyAU
The hardest thing about smoking it is keeping the temp consistent (assuming you're cooking on wood and/or charcoal). If you have trouble, it's ok to finish it in the oven.
Posted on 3/26/16 at 5:12 pm to flyAU
(no message)
This post was edited on 10/20/21 at 9:48 am
Posted on 3/26/16 at 5:15 pm to flyAU
Do Not trim all of the fat cap off. If you want to trim it a little, go ahead, but they usually come from the store pretty sufficiently trimmed. Go fat cap side up, as it renders it will effectively baste the butt. Trim off any loose ends of meat that are sticking off, they'll just burn up. I'd suggest rubbing with olive oil over mustard, but that's your prerogative.
Posted on 3/26/16 at 5:30 pm to weaveballs1
Any chunk suggestions?
Posted on 3/26/16 at 7:07 pm to flyAU
Fat cap up always, you want it to baste the meat as it melts.
Otherwise follow the simple advice, rub with salt pepper garlic onion powders smoked paprika, 200-250 until it hits the internal temp, people get to caught up in "smoking for x hours" when it's done it's done.
Let it rest then shred that bad boy down and enjoy
Otherwise follow the simple advice, rub with salt pepper garlic onion powders smoked paprika, 200-250 until it hits the internal temp, people get to caught up in "smoking for x hours" when it's done it's done.
Let it rest then shred that bad boy down and enjoy
Posted on 3/26/16 at 8:36 pm to flyAU
Apple or any fruit wood. And only smoke it for a few hours at the very beginning. And for the one or two, if they both fit, cook both. I inject mine with the rub and a Apple juice.
This post was edited on 3/26/16 at 8:41 pm
Posted on 3/26/16 at 8:42 pm to LSU-MNCBABY
I'm about to throw a butt on my Primo in a few hours. This rain might screw up my smoke.
Has anyone smoked on an exposed Kamado cooker in the rain? What was the experience like?
Has anyone smoked on an exposed Kamado cooker in the rain? What was the experience like?
Posted on 3/26/16 at 8:44 pm to jpainter6174
And lastly I forgot this when it's done I'll set them in a cooler and put a towel over them and let them rest for atleast 30 mins before ripping apart.
Posted on 3/26/16 at 9:33 pm to jpainter6174
Zeroed in on 225 now. Luckily my maverick and therm pen saved me because I didn't realize my egg thermo was off calibration. It was cooking around 300 for about 30 minutes
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