Pulled pork: Timing to serve

DCahill

Hello all,

I'm new to the BGE and very excited; have done a lot of direct cooking on it so far and going to do my first pulled pork this weekend.    I've researched this and feel ready to go, but I have a question on timing.

We're having family over Sunday at 11:00am;  I'd feel more comfortable if it was done and ready to go that morning.

If I make it Saturday and pull it that night, will it hold okay until Sunday morning?   I don't want it to be dry as hell of course.

Thanks, and I look forward to engaging with this community!

Dave

johnkitchens

Are you wanting to go low and slow or turbo it? I would not pull it way ahead of time. It will be better if you pull it right before and don't have to reheat it. You can keep the butt FTC'd in a cooler for around 6 hours. 

You probably need to do an overnight and have it ready maybe early Sunday morning. 

Skiddymarker

Perfect timing, IMHO, is to finish on the grid at about 9:00AM, two hours FTC'd and then pull, dress right before serving. It can be rewarmed, but like many things, there is nothing like the first time. 

saluki2007

+1 For what John said.  Your best bet is throw it on Saturday night.  How big of a butt you planning on doing?

BigGreenGator

Agreed with above ... Have Butt ready 2-4 hours ahead of time then FTC pull right before serving ... I followed their advise as well last week for a big cook I had ... Pork was in the cooler for 5 hours ... Took it out still steaming and hot to the touch pulled it and ate ...man it was moist and awesome  

DCahill

I knew this forum seemed fantastic. Thanks all!

I plan to low and slow it, and wanted to avoid an overnighter the first time, but I have my remote thermometer, so I'll cowboy up and give that a shot.

Probably an 8-pounder, I'm thinking. 

The 9am is great advice, thanks.   Once I buy the pork butt, I'll do the math accordingly (1-1.5 hours/lb).   I might practice just getting the grill to 225 for a day before then anyway.

As long as you mentioned the dressing, maybe I'll throw this out there:

I'll be making two sauces:  one carolina/vinegar and one KC, and let folks put their own on.  Do you recommend a light toss with the vinegar just to add some seasoning?

Thanks new pals,

Dave

DCahill

Oh, and sorry.... "FTCd"?   does that mean resting in foil and towel in a cooler?

BigGreenGator

DCahill said:

Oh, and sorry.... "FTCd"?   does that mean resting in foil and towel in a cooler?

Correct good luck you'll be fine ... Post pics 

saluki2007

I would estimate 1.5 vs 1, that way you have extra time if need be.  I would also shoot for 250 (+ or - 25 degrees).  The egg seems to hold better at 250 and you wont have to worry about it smoldering out during the night.

Carolina Q

Butts do not have to rest (FTC) unless they are done early. I almost never FTC mine, but not because I am that good at getting them to finish at a certain time. Rather, because I don't really care what time I eat. If yours finishes at 10:30-11:00, you can pull and eat right away.

Even if just half of it is done. I once pulled half a butt while it was still on the grid! And let the rest finish cooking because one end still wasn't done and I was hungry.

mahenryak

@DCahill as previously mentioned, Turbo is an option for you.  You will not be compromising in quality IMHO.  I just did a 7 lb boneless butt this past weekend  at 300 F from start to finish for six hours (I actually did two of them but this is irrelevant).

DCahill

Thanks again everyone!

johnkitchens

@DCahill remeber we want to see pics of the finished product. 

DCahill

Absolutely. 

DCahill

Turbo.... INTERESTING!  

jaydub58

Do a search for turbo butt, you'll find a bunch of info.  RRP had a great thread entitled "turbo butt-no foil-great bark!  Search for that on, I have done it that way, and it works!

blasting

Carolina Q said:

Butts do not have to rest (FTC) unless they are done early. I almost never FTC mine, but not because I am that good at getting them to finish at a certain time. Rather, because I don't really care what time I eat. If yours finishes at 10:30-11:00, you can pull and eat right away.

Even if just half of it is done. I once pulled half a butt while it was still on the grid! And let the rest finish cooking because one end still wasn't done and I was hungry.

For some reason, this pic reminded me that they use BBQ as props as props in The Walking Dead.  When you see a "walker" eating flesh - they are really eating BBQ.  

Looks good - not sure if I could wait either.

DCahill

jaydub58 said:

Do a search for turbo butt, you'll find a bunch of info.  RRP had a great thread entitled "turbo butt-no foil-great bark!  Search for that on, I have done it that way, and it works!

Awesome, will do

lousubcap

Welcome aboard and enjoy the journey.  And a few observations regarding your upcoming cook (remember, there are many ways to get the result you want).  I would dial the BGE it at around 250-280*F or so, (basically wherever it settles) early evening , the night before and get it good and stable.  Then load the butt-you can plan on around 1 1/4 hrs/lb at the higher end of that temp but nothing is fixed with a butt cook.
Check it in the AM and then dial up the temp if you need to drive it home.  And you can easily FTC (double wrap in foil, in a pre-heated (hot water soak for awhile) cooler, with towels that have been warmed in the dryer) for 7+ hours in an elcheapo cooler if finished early.  Pulll when ready to eat.  Just another option...Regardless, enjoy the eats.
BTW-load your BGE almost to the top of the fire ring with lump before you start the cook.

DCahill

lousubcap said:

Welcome aboard and enjoy the journey.  And a few observations regarding your upcoming cook (remember, there are many ways to get the result you want).  I would dial the BGE it at around 250-280*F or so, (basically wherever it settles) early evening , the night before and get it good and stable.  Then load the butt-you can plan on around 1 1/4 hrs/lb at the higher end of that temp but nothing is fixed with a butt cook.
Check it in the AM and then dial up the temp if you need to drive it home.  And you can easily FTC (double wrap in foil, in a pre-heated (hot water soak for awhile) cooler, with towels that have been warmed in the dryer) for 7+ hours in an elcheapo cooler if finished early.  Pulll when ready to eat.  Just another option...Regardless, enjoy the eats.
BTW-load your BGE almost to the top of the fire ring with lump before you start the cook.

Great plan, thank you.

A follow up question on temp.:  I have both a calibrated dome thermometer and have a Maverick 733 remote unit.  

1)  Should I rely solely on the Maverick for these advised temps?
2)  If so, should I place that probe near the back where it's hottest?

lousubcap

I run only with the calibrated dome thermo.  So the above is all based on it.  No help with the 733.  And the conventional practice on the forum is when temperature is referenced with no modifiers, it is dome as that is the one indicator all BGE's have.  FWIW-

DCahill

You guys are the best, thanks.  

DCahill

I am ready.   9.26 lbs of goodness.  On the BGE tomorrow....

MHambone9

If doing two butts do you need to calculate time based off of the total weight or the individual butts?

Sookie

MHambone9 said:

If doing two butts do you need to calculate time based off of the total weight or the individual butts?

Best practice is to cook to temperature of the meat, not length of time on the grill.  Different factors can make a difference on how fast your meat cooks:  a) how clean your grill is (is there good airflow, but there should be because you clean it well before a cook like this) b) type of lump c) fat content of your shoulder/butt, etc.  Also it depends on whether or not you choose to foil during a section of the cook or not. 

There are lots of different methods of step by step how to do pulled pork on this forum so I won't bore you with former experiments, but you can search and lots of information here.  Hope this helps.  LG