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1st ever pulled pork tonight - suggestions

tarheelforevertarheelforever Posts: 127
edited 11:26PM in EggHead Forum
I've had my egg for 2 months and tonight I will cook my first boston butt. I'm pumped and don't want to screw it up. Any suggestions?????


  • CrimsongatorCrimsongator Posts: 5,795
    Just be sure the temp is stable before you go to bed. Don't get stressed if it gets a little hotter/cooler than you want. The egg will get to a nice stable temp, leave it alone there.

    Otherwise, pick a rub, good piece of meat and sauce. Pull it off around 195* and wrap in foil. Let it "rest" for about 2 hours and pull. You will do fine
  • loco_engrloco_engr Posts: 3,673
    Hmmm . . . I'll muttle through a few thoughts for ya

    -Make sure egg is cleaned out as to not have to worry about restricted air flow

    -start with new lump, lrg pcs on bottom then med size and then small. I'd fill to top of the fire ring.

    -rule of thumb seems to be 1 1/2-2 hrs per pound @225-250°

    hopes this getsya started
  • PicklePickle Posts: 74
    I would recommend setting the alarm clock to wake up about 4-5 hours after you go to bed. Go check temps, and if everything is okay go back to bed. Make sure there is enough fuel too. Fill up firebox almost to the top.
  • A couple of other things I might suggest, take the butt out of the fridge a good hour or so before you plan to put it on the smoker to let the temperature naturally rise. Also, I wouldn't put too much wood to it on your first butt, as some people's smoke tolerance differs. I use a mix of mostly pecan and a little hickory. You can always add more or different "strenghts" of wood on your next if it's not smokey enough. Also, apply a generous amount of rub to the butt. Have fun and good luck. Should be a great lunch or dinner tomorrow.
  • Bobby RBobby R Posts: 17
    Tarheel - I'm a relatively new egger as well and pulled pork was one of my first cooks. The others suggestions are excellent and the only thing I'll add is that my egg temp dropped to the 185-190 range while I was sleeping and everything still turned out fantastic. Don't get frustrated when the internal temp plateaus.. that's natural.

    So, keep an eye on it, relax and enjoy the process!!!
  • Bama ChadBama Chad Posts: 153
    Fat side / cap down...
  • TXTrikerTXTriker Posts: 1,177

    Go read what the Wolf says about pulled pork one more time before you start. It never hurts to refresh your mind and good luck. Show us pics of the final result.
  • BayouMarkBayouMark Posts: 284
    When I did my first butt the mistake I made was not understanding the temp drop when I put the butt on. I fiddled around with the air flow until I had no idea of where I was. My best advice is a) get a stable fire going. b) use a calibrated dome temp probe. c) no peeking for at least 4-5 hours. d) enjoy it! ;)
  • Thanks to everyone for suggestions. Sorry it took me so long to reply. Work is a bummer sometimes. One thing I forgot to mention is I have a DigiII so it should be a peaceful night of sleep..

    Thanks again to all.
  • Rolling EggRolling Egg Posts: 1,995
    Read the link TXTriker sent ya. Leave the lid closed. If you have a DidiQ then there should be no reason to be looking. If you want a traditional 1.5 to 2 hours per pound cook then go with at least a 250 dome. Too many people lately trying to go 220 or 210 dome and having butts go 25 and 30 hours. Ask here if you run into snags, someones always here. Good luck.
  • danny285danny285 Posts: 360
    Set your DigiQ at 250 and wait, use your favorite rub and enjoy. Pork butts are the easiest thing that you will ever cook.

    Good luck with your Butt.
  • WessBWessB Posts: 6,937
    Best advice in the whole thread...stabalize..
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