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Buzzbromp
Joined: 22 Apr 2014
Posts: 3
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 Posted: Apr 22 2014 Post subject: Questions from a beginner |
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Hi, I am new to bbqing an just purchased a louisiana pellet smoker for ease of use. I have a few questions after smoking a bone in pork shoulder this weekend.
1). I pulled it out at when the meat probe read 155, because I timed it poorly for company. I figured it would be fine, because I thought pork just had to get to 140. However , after cutting into it, there was red blood dripping out. I ended up throwing it back on and making something else. I know a pink ring is ok, is blood ok? I tested temp with two probes that both read 155.
2) I was told rule of thumb is 1 hr per pound for pork shoulder and 2 hrs per pound for brisket. Why does it not matter how thick the meat is? A 10 lb 12 inch thick piece takes the same time as a 10 lb 6 inch thick piece?
3) similar to question 2. Does smoking two 5 lb pieces take as long as one 10 lb piece or as one 5 lb piece? |
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Old Smoker
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Joined: 26 Mar 2008
Posts: 914
Location: Charlotte, NC
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| Posted: Apr 22 2014 Post subject: |
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If you're intention is to make pulled pork your internal temp needs to be about 195-200*, bloody pork just doesn't sound, uh ,safe. The 1 hr a pound is an estimate roasts will cook differently from one to the other, not always but usually. As to the weight to thickness question, I think it has something to do with the density of the meat and amount of fat that needs rendering and no 2 5lb pieces should cook faster than one big 10 lb piece but one of them could take longer than the other, remember the saying, it's done when it's done. also knowing your cooking temp and meat temp when you started both need to be considered. Hope this helps a little more will chip in I'm sure.
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Smokin Mike
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Joined: 02 Dec 2008
Posts: 3167
Location: Winston-Salem, NC
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| Posted: Apr 22 2014 Post subject: Re: Questions from a beginner |
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| Buzzbromp wrote: | Hi, I am new to bbqing an just purchased a louisiana pellet smoker for ease of use. I have a few questions after smoking a bone in pork shoulder this weekend.
1). I pulled it out at when the meat probe read 155, because I timed it poorly for company. I figured it would be fine, because I thought pork just had to get to 140. However , after cutting into it, there was red blood dripping out. I ended up throwing it back on and making something else. I know a pink ring is ok, is blood ok? I tested temp with two probes that both read 155.
2) I was told rule of thumb is 1 hr per pound for pork shoulder and 2 hrs per pound for brisket. Why does it not matter how thick the meat is? A 10 lb 12 inch thick piece takes the same time as a 10 lb 6 inch thick piece?
3) similar to question 2. Does smoking two 5 lb pieces take as long as one 10 lb piece or as one 5 lb piece? |
1. If you're going for pulled pork you need to take the IT (internal temperature) up to at least 195° and even 200 to 205 depending upon your personal preference. If you're trying for a hammy product then 170° - 175° would get you in the ball park. Here's a link to pork butt 101; http://www.cookshack.com/store/Smokin-Okies-101-Series/Pork-Butt-101
2. Rules of thumb are ok but they are more or less an estimate. When that pork bone wants to pull out clean then she's done. It could take 11 hours or may take 13 it just depends on the piece of pork and every piece of pork is different. Here's a link to a very good document for all things barbeque including cooking times and temperatures; http://www.crankybuzzard.com/CrankyBuzzardBBQWorkbook.xls Briskets and butts are two totally different things. It all boils down to the amount of fat and connective tissue that gives each it's own unique cooking characteristics. Keep reading and studying and most importantly, keep cooking and you'll get the hang of it.
3. It depends. I thought I was going to get by with a short cook of a 5 lb. butt. It didn't work out that way. It took a lot longer than the estimated 1.25 hours per pound. Why? See answer to #1. It's done when it's done.
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SoEzzy
BBQ Super All Star
Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT
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| Posted: Apr 22 2014 Post subject: Re: Questions from a beginner |
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| Buzzbromp wrote: | Hi, I am new to bbqing an just purchased a louisiana pellet smoker for ease of use. I have a few questions after smoking a bone in pork shoulder this weekend.
1). I pulled it out at when the meat probe read 155, because I timed it poorly for company. I figured it would be fine, because I thought pork just had to get to 140. However , after cutting into it, there was red blood dripping out. I ended up throwing it back on and making something else. I know a pink ring is ok, is blood ok? I tested temp with two probes that both read 155. |
You can cook pork loins, to 135 - 140 if you like pink meat in the middle, at 135 you could have as much an an inch and a half to two inches of rare pork in the middle, the hotter you take it the less you get the pink the more you get medium rather than rare. Blood is a NO-NO.
| Quote: | | 2) I was told rule of thumb is 1 hr per pound for pork shoulder and 2 hrs per pound for brisket. Why does it not matter how thick the meat is? A 10 lb 12 inch thick piece takes the same time as a 10 lb 6 inch thick piece? |
It's more the total volume, as well as the density, and as well type of meat, grain and tightness / texture.
More like an hour and a quarter to an hour and twenty minutes a lb on a pellet pooper.
| Quote: | | 3) similar to question 2. Does smoking two 5 lb pieces take as long as one 10 lb piece or as one 5 lb piece? |
2 x 5 lb will take roughly the time for 1 x 5 lb, plus about 1 extra hour to cover the extra heating required.
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Mr Tony's BBQ
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Joined: 01 Aug 2010
Posts: 5067
Location: Fredonia Wi
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| Posted: Apr 23 2014 Post subject: |
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from my experience, getting it done a couple hours in advance is always he way to go - the meat rests and gets "better" anyhow in most cases. Running your pit at different temps will make a huge difference in time required. There are guy's out there running hot n fast [ 300°-400°-500°!!??!!?? ] who will do either cut in 5 hours or less....the 225° purists may need 1.5 or more hours per pound to achieve the temp / texture they demand! EVERY pit has hot spots, even the "convection" type...Your pit will require a few cooks to figure your pit out! I have 2 large pits, 2 medium sized, and a few small ones - each one has a ego of its own!
Next time, plan to finish several hours in advance for several reasons...Use the "Texas crutch" if needed [ wrap in foil or butcher paper to "steam" meat to done faster] you will lose some crunch on your bark, but will get 'er done quicker! If done too soon, place in cooler [ for up to 4 hours ] or your oven set at lowest possible temp. The rest it will get should make the entire hunk o meat tender and tasty!
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Buzzbromp
Joined: 22 Apr 2014
Posts: 3
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| Posted: Apr 24 2014 Post subject: |
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| Thanks for all of the input, it is very helpful |
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