Pulled Pork Cooking Time

jesche

I'm planning my first cook with me new BGE this weekend.  I'm cooking three 4lb pork shoulders.  I can't find an answer on how long cooking is going to take.  I know that it varies between 1.5 and 2.5 hours per pound.  What I don't know is if I base that on 4 pounds or on 12 pounds.  It is a big difference between 8 hours and 24 hours!  I need this ready for people to eat about 6pm.

Any help would be appreciated.

Dondgc

As long as they are not all jammed together, base it on four lbs.  What temp are you cooking at? If you get behind on time you can always crank up the heat. It will still taste great.

Dondgc

And welcome to the forum and BGE cooking

tarheelmatt

Four pounds seems small.  Is it boneless?  Is this a picnic or butt?  

Depends on your cooking time and meat really, but a good rule of thumb is to cook to temp not time.  Or, in my experience, cook when you can pull the bone out a little, if it has one.  

To answer your question though, at 250°-275° I'd say 1.5-1.75 hrs per pound, estimated.   

logchief

First off Welcome to the Cluster Foxtort.  Have you done a test run on your new Egg, firing it up and playing with temp control.

For that size, cook them at 250 for 5-7 hours maybe a little more is all for a 4 lb'er.  Cook to 200 or so IT and prob.  If they're done early FTC and pull the pork then for a crowd pleaser.

Base it on the individual size of each piece and keep them separated.

Try the Memphis Dust rub recipie and sweet and sour cole slaw at amazingribs.com with it.

Butts are usually better for pulled pork than the shoulder, if you haven't already bought them.

Don't forget to post pics.

fishlessman

easiest way to plan this is 11 hours and when they are done in 5 or 7 or more hours wrap in foil and put them in a small cooler until ready to serve. thats the easiest way to nail a time slot.  7to8 pounders always take about 14 for me but i cheat and modify cooking temps to suit that time frame and i always buy the same size. 

swordsmn

YMMV, I did a 9.34 lb Boston Butt in almost exactly 10 hrs  (to 200F  Internal temp)

jak7028

What Fish said - however long the cook is planned, at 2-4 hours to give you some extra time.  If it is ready early, FTC (wrap it in foil, towels, and then keep it in a cooler).  Having it ready early is ok, you never want it to be ready late.

I second the opinions on 1.5 hours per lb at 250 or so.  Usually, my pulled pork is ready when internal temp hits 200-203 degrees.  The butt will probe with minimal resistance all over and the bone will slide out with no meat on it.

shucker

Listen to @fishlessman and you cannot fail