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niceshot
Joined: 28 May 2010
Posts: 5
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 Posted: Jun 17 2010 Post subject: Pulled Pork questions |
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The In-laws are coming into town and my next feat on the traeger is going to be Pulled Pork (Butts). I have read that it takes on average 16-18hrs for a 9lbs butt. My question is, do you baste the meat while cooking every hour?
Oh and while I'm at it, if you guys want to give a newbie any secrets on the pulled pork I'm all ears.
Thanks
Mike |
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whitey
BBQ All Star
Joined: 25 Apr 2008
Posts: 5318
Location: washington state
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| Posted: Jun 17 2010 Post subject: |
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At the worst case it would take that long..A 9lb butt should take around 10-12..You can always run the heat a little higher like 250-275 and then if it hits the mark early,foil and let rest till Dinner time..
No secret..Just rub and play..I do like a good mop about 6 hours into the cook,then continue to mop till the end.
Whitey..
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Tim_Abrahamson
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Joined: 17 Apr 2010
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| Posted: Jun 17 2010 Post subject: |
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No need to baste... I cook mine at 250 and pull off the cooker when internal temp is 190. Some folks wrap in foil at 165 but I like my bark. Rest for 1 hour in a cooler on a plate set on top of an old towel...pull...eat...enjoy!
One note...always plan on your butt taking more time than planned... You can always reheat or keep it warm until serving.
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Reggae Q
BBQ Super Pro
Joined: 25 Jan 2007
Posts: 1880
Location: St. Louis, MO
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| Posted: Jun 17 2010 Post subject: |
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| whitey wrote: | At the worst case it would take that long..A 9lb butt should take around 10-12..
Whitey.. |
Even at 250* which is what I do my butts at/around, I RARELY get them done under 1.5 hours/lb. I would definitely plan on the longer cook. If it gets done earlier, hold it properly and you're golden. If it isn't done in time...well...that always sucks. Also, with a lengthy cook, you should be fine since you're using a treager...I also take mine to at least 195 as I've had bad luck pulling around 190-192
Oh and basting, not my thing |
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Reggae Q
BBQ Super Pro
Joined: 25 Jan 2007
Posts: 1880
Location: St. Louis, MO
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| Posted: Jun 17 2010 Post subject: |
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| Also, I'd personally plan on a 16 hour cook. It shouldn't get done earlier than 12 leaving you plenty of flexibility to store safely. If it's looking like more than 16, speed it up just a bit |
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niceshot
Joined: 28 May 2010
Posts: 5
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| Posted: Jun 17 2010 Post subject: |
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| Thanks guys. |
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