gonna try my first pulled pork

dmike25 · Posted: May 15 2010 Post subject: gonna try my first pulled pork

Gotta cook it the Weber, on Sunday. Here's my plan, please correct me where I'm wrong! I picked up a piece of pork at the grocery store today

Not cheap, but I gotta try one! Saturday evening I'll apply mustard and rub, saran it and fridge it. I'll fire up the kettle with Stubb's briqs and chunks of apple Sunday morning, when it gets to temp I'll put er on. I'm thinkin that a 4 pounder should take 6-8 hrs. Sound right? I'll put a rack of bb's in after the first couple of hours. I'm wondering if I should foil the butt at some point or just let er go til it hits 195-200? I suppose that the first question should have been whether or not this is the right cut of meat! Thanx in advance, I know yall's feedback will make this a successful cook!
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Remmy · Posted: May 15 2010 Post subject:

Good luck...but damn, that's the most expensive pork butt I've seen to date.
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killswitch505 · Posted: May 15 2010 Post subject:

your plan sounds great to me dmike25 but i would say no to the foil you want some bark thats the best part Very Happy

6-8 hours would be about right (its done when its done lol) i would wait on the ribs for about 3 hours in to the cook because the butt can hold an hour (holding keeps for burnt fingers lol)
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k.a.m. · Posted: May 15 2010 Post subject:

dmike25, that is a Buttand your plan sounds like a good one. I agree with killswitch505 on holding off on the foil. And I would also push the ribs back further into the cook, unless you plan on eating them before the Butt comes off. Good Luck and I will be watching for some updates and pics. Smile

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Shaymus · BBQ Pro Joined: 04 Apr 2006 Posts: 869 Location: Boone NC

Don't forget that it will stall around 165 for a few hours , then the temp will start to rise again. You'll do great. Butts are the easiest thing to cook.
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day_trippr · Posted: May 15 2010 Post subject:

fwiw, if I was smoking that four pounder, I'd normally be doing it at 225�F without foiling, quick AC/ACV/brown sugar spritz on the half-hour once the meat hits 140�F 'til done - and I'd allow for at least 10 hours from hitting the smoker to hitting the bun - including at least a half hour hot rest (I'd prefer an hour).

But if I had to cut some time off I'd up the voltage to 250�F and plan on foiling at the stall...

Cheers!
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Canadian Bacon · Posted: May 15 2010 Post subject:

Your cut of meat is fine,a little exspensive but fine. Very Happy

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Sgt. Stel · Posted: May 15 2010 Post subject:

+1 on day_trippr's timings. If the butt gets done early you can always foil and wrap in a beach towel to hold in an unused cooler (LOL no ice plz) it will hold a good temp for 4+ hours in that cooler.

Like it is often said on this forum, "without pics it didn't happen" Laughing

Good luck and I look forward to seeing the results!!!

Sgt. Stel
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dmike25 · Posted: May 16 2010 Post subject:

Thanx to all! I was supposed to work today but it didn't happen. So I drove all over Albuquerque lookin for a BBQ supply. I remember reading here that a good pair of gloves is a must have for pp, and a pair of claws are handy. Found the only BBQ shop in town, no luck. I did buy a pair of giant forks since they were only three bucks. Got some rubber gloves at Kmart. Guess I'll have to find the right stuff on the net.

Remmy, I don't have a clue what it should cost, never bought one before! I'm livin in a motel, so I don't have the luxuries of home like a freezer or a UDS. When I saw a butt this small, I had to go for it!

killswitch505, Thanx for the p.m. I'm going to follow your advice.

k.a.m., Thanx! I have decided to not foil. I will also delay the ribs a bit longer, I had forgotten the "rest" part of the butt recipe!

Thanx Shaymus! Mayhaps it will hit the stall when it's time to put the ribs on. Don't know if that would be a good thing or a bad thing, opening the cooker at the stall.

day_trippr, I've only done a few cooks, mostly bb's. I only spritzed on one and didn't notice any difference in the flavor of the ribs. And I'm not too keen on the idea of opening the kettle that often. If I do decide to, I could spritz when I put the ribs in, again when I foil em, and one more time when they lose the foil. Would that be often enough to do any good? What be be the ratio of AC/ACV/brown sugar? I have AJ on hand, would it substitute for AC? If not I'll get some cider.

Thanx CB! Man, every time I see your name about all I can think about is the wine barrel I've got sittin at home, just beggin to be sawed on and drilled on and cooked in! That and your awesome pics of your cooks!

Sgt. Stel, Thanx for pointing out a potential problem before it happens. I only have one cooler here, my lunch bucket. Since my room is on the third floor, my cooler is usually full of bud longnecks and ice down in the parkin lot, next to my truck, where my cooker lives on Sunday. I don't like climbin them stairs every time I need a beer! I'll pick up an el cheapo styro. ice chest when I go to breakfast in the mornin! As for pics, no problem. I started cookin after I joined the ring, so as far as I'm concerned a camera is just as important as tongs and matches when you're cookin! The pics might not get posted for a few days, but they will be here!

Thanx again to all,
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day_trippr · Posted: May 16 2010 Post subject:

dmike25, I use Apple Cider (or Juice) 8:1 with the Apple Cider Vinegar, two cups of it warmed on the stove just enough to dissolve a rounded tablespoon of brown sugar.

I haven't been spritzing ribs (for some reason), just bigger hunks of meats. I'm quick about it: the lid is only off for 10 seconds or less, and my wee cooker recovers pretty quickly, but for sure it adds a bit of time, but the bark is worth it! Very Happy

Cheers!
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dmike25 · Posted: May 16 2010 Post subject:

Howdy all, one question I forgot to ask. Fat cap up? Thanx,
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Canadian Bacon · Posted: May 16 2010 Post subject:

Sgt. Stel · Posted: May 16 2010 Post subject:

+1 Canadian Bacon fat cap up.
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Big G · Newbie Joined: 14 Dec 2008 Posts: 77 Location: New York

From what i've read. It also depends on the type of smoker being used. I use a UDS, so i put the fat cap down. Being that a UDS uses direct heat, the fat cap works as a natural heat shield. Also with the direct heat, i'll run the drum temp slightly lower than the normal 225*.
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IBMer · Posted: May 16 2010 Post subject:

A pair of gloves is absolutely on my list of things to get before my next cook. Smile

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Big G · Newbie Joined: 14 Dec 2008 Posts: 77 Location: New York

Instead a pair of gloves, you might want to get a pair of "Bear Paws". They work excellent ! Especially when you shred the pork. Got mine at Amazon.

http://www.amazon.com/Bear-Paws-BEARPAWS/dp/B0002Y14M2/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1274029668&sr=8-1
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Sgt. Stel · Posted: May 17 2010 Post subject:

Personally I don't like "Bear Claws". I can pull a Boston Butt faster by hand. I use some knit gloves from Harbor Frieght.

http://www.harborfreightusa.com/usa/itemdisplay/displayItem.do?itemid=46992&CategoryName=&SubCategoryName=

They are dirt cheap (like under 6 bucks for 6 pair).

I then put latex gloves on over them.

You can pull the fingers a bit tighter than I did in the pic. I can work way faster like this than with a set of bear claws. My claws sit in the drawer.

Sgt. Stel
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MarkBall2 · Posted: May 17 2010 Post subject:

One thing I do is remove the excess fat left over after smoking the butt. I find I don't care for the flavor as much & it is pretty easy to identify as "slime" during the pulling.

Did 2 butts & a beef roast last weekend & pulled out most of the fat from the butts, the finished product was much better & still tasted excellent.
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Sgt. Stel · Posted: May 17 2010 Post subject:

I agree MarkBall2!! Take out the fat and the GACK slime!! Meat only on the sammie!

Sgt. Stel
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dmike25 · Posted: May 17 2010 Post subject:

Thanx to all, She's a cookin right now! Been takin lotsa pictures and notes. Just foiled the ribs, the butt is at 177 just comin up on 5 hrs. It seems to have hit the stall, been 176-177 30 minutes and counting.