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pulled pork about how long?

Unknown
edited November -0001 in EggHead Forum
I'm planning to to 3 pork shoulders bone -in about 18# total can anyone explain about hou long it will take inderect at 225 I have a garu and a med egg thanks Rob

Comments

  • Jethro
    Jethro Posts: 495
    rob schloss,[p]I'll guess about 12 to 15 hours assuming you leave just a bit of space between each butt.[p]Jethro
  • TRex
    TRex Posts: 2,714
    rob schloss,[p]I agree with Jethro - 12 to 15 hrs, probably closer to 15 than to 12.[p]Good luck,[p]TRex
  • Wise One
    Wise One Posts: 2,645
    rob schloss, a piece of pork butt takes about 2 hours to 2:30 per pound at 225. Assuming all your pieces are equal size (6# each) then it should take 12-15 hours. Check each piece individually though because they may not all cook at an equal speed even if they are exactly the same size.

  • katman
    katman Posts: 331
    rob schloss,
    A whole pork shoulder is going to weight considerably more than 6 pounds. I think butts usually weigh 6 to 8 pounds. I've purchased some "whole picnic pork shoulders" that ran 9 to 12 pounds. Regardless, at 225 you are probably looking at 2 to 2.5 hours per pound.

  • Steve
    Steve Posts: 94
    Hi Rob,[p]I cook a lot of butts! Mine usually weigh 6 to 8 lbs. I use a big, deep pizza pan and stand the three butts up like a teepee. At 225, my butts will take about 16 to 20 hrs. What usually happens is the meat temp rises steadily until it gets somewhere around 160. Then it doesn't seem to move at all. I've learned from experience to crank the heat up to 275 at this point. You'll notice the temp beginning to rise steadily again. Don't take it off until it hits 200. That is definitely the magic number...any less and the meat will not "pull" very well. Another hint: Mop or spray the butts with apple juice every hour or two. It is also great to put some apple juice in the pan when you heat up the meat at a later date. Get ready for everyone to freak out!!!
  • Adrian B.
    Adrian B. Posts: 124
    Steve,
    The ~160 temp range is when the meat is in conversion mode. It is breaking down the fat and such. Let it sit at that temp as long as it wants. Mine will stay that way for hours - the longer the better. It will eventually let go and start climbing again. No need to crank 'er up. ;~)