How long for pulled pork

Janice

I have a small pork shoulder roast..3.6 lbs. How long should I cook it with indirect heat? Thanks Janice

Brownie

You can figure on 2hr/lb at 250 (calibrated dome) Or 45 min/lb at 350-375 dome.

Brownie

Have you cooked any before? because we could enlighten you on temperatures and doneness for pulling if needed.

Ragtop99

Haven't done one that small, but on bigger ones I use about an hour a pound  with the egg around 275* to no higher than 300*.

lousubcap

Don't get cross-ways with Brownie...

Brownie

lousubcap said:

Don't get cross-ways with Brownie...

Finally, some valuable knowledge.  )

lousubcap

As it should be. >-

Janice

Thanks for the info. I haven't done a pork roast before, so ths is an experiment.

Ragtop99

lousubcap said:

Don't get cross-ways with Brownie...

Huh?

Running at 1.25 hours per pound today but was a bit under 275* for part of the time today.

Janice

Hi..so I cooked the 3.6lb pork shoulder for3 hours at 300.it. Was flavourful but had to carve It..wasn't pulled pork?.?. Any ideas on this.

travisstrick

Janice said:

Hi..so I cooked the 3.6lb pork shoulder for3 hours at 300.it. Was flavourful but had to carve It..wasn't pulled pork?.?. Any ideas on this.

Cook it longer. Invest in a decent cooking thermo. I suggest the Thermapen by Thermoworks. 

If you had cooked your butt until the internal meat temp was 205, you would have perfect pulled, juicy pork. 

The Cen-Tex Smoker

Janice said:

Hi..so I cooked the 3.6lb pork shoulder for3 hours at 300.it. Was flavourful but had to carve
It..wasn't pulled pork?.?. Any ideas on this.

Under done. probably an hour short but we cook to temp around here, not time. You are going to need a good thermo as Travis says if you want to get dependable results every time. Every cool is a little different so you have to know what's going on inside if you want to nail it every time.

lousubcap

As above-but you must have gotten cross-ways with Brownie:)  Needed to cook longer-internal temp is the driver (with any cook), time is only a guesstimate-and historically we estimate early on that parameter.

evan8818

I have a quick question... I just bought a combo pack and the total is 19.5 pounds for two butt's... is it still 2hrs per pound? at 250 or is it going to take longer? This is for a tailgate that starts at 11am on saturday and I wanted to have it done by 7am so I could have it pulled and ready... PLEASE HELP! 

Doug0935

I just cooked a 3.8 lb yesterday at 235 degrees. It took 12 hrs and was fall apart juicy.

tazcrash

evan8818 said:

I have a quick question... I just bought a combo pack and the total is 19.5 pounds for two butt's... is it still 2hrs per pound? at 250 or is it going to take longer? This is for a tailgate that starts at 11am on saturday and I wanted to have it done by 7am so I could have it pulled and ready... PLEASE HELP! 

Don't look at the total weight. Look at the individual weights. 

At 250 it'll be about 2 hours per pound per butt. 

So your probably looking at about 20 hours. But each piece of meat will be different. 

Smokin_Trout

If you need it done sooner, turn up the heat. To me not the ideal way, but it works. If you can keep it whole, wrapped in foil and towel and stuff in a cooler. Pull it just before you're ready to eat it. Nice and juicy and still hot.

evan8818

Thanks! I was just wondering cause I have two hunks of meat and didn't know if it effected the total cook time

Dave in Florida

Janice said:

Hi..so I cooked the 3.6lb pork shoulder for3 hours at 300.it. Was flavourful but had to carve It..wasn't pulled pork?.?. Any ideas on this.

Stop cooking it by time and cook by temp.  Pulled pork is easily 195 -205 internal temp. I then FTC for a couple of hours and it is fall apart easy to pull.