Pulled Pork alternate cooking method

egret

After all the discussion this week regarding cooking butts, I want to cook a couple tomorrow for Sunday' game. I thought I'd try 300-325 dome temp. until meat internal temp. is 150, then ramp down to 225 grid temp. and pull at 195 internal. Anyone ever tried this method with good (or bad) results?

Sundown

egret,
From everything I've ever read on the forum I don't recall doing PP that way. I do recall reading that you have to go slowly through the plateau part then you can speed things up a little. But the plateau can't be rushed. If it weren't Super Bown Sunday I'd say try it and let us know how it worked. but, I wouldn't want to be responsible for your not having a great day. Good Luvk.

stike

egret,
i believe there are a few here that do 'hurry-up' to the plateau and then slow down for the plateau.[p]i might only take it to 140, because the meat will keep cruising upward for a while even after you drop the dome temp. [p]dunno what temp the plateau actually occurs at, the N.Whiz had a graph that showed a very shallow gradual rise, which was the plateau, but danged if there was a clear beginning and end.[p]i always seem to find my butts slowing in the 160s, i think. don't pay much attention anymore.[p]you shouldn't have any difference, i think the Guru-users have a ramp mode which sorta does the same thing, though I am a simpleton, and may be mistaken.

fishlessman

egret,
never tried 300-325, i start out at 275 until about 135-140 and drop down to the 220's. then after about 180-185 i crank it up to 275-300. comes out fine and lots more bark.

thirdeye

egret,[p]Sure that will work. As you said, ramping down for the plateau is the key. Iffin you want, once the internal temperature has broken out of the plateau, say 180°ish, you can ramp the temp back up or wrap in foil for a hot and fast finish. Don't skip the rest period. During the cooler time, add a little fresh wood, and ramp the cooker way down to abou 200° or less. I like to return aluminum trays full of PP to the smoker for 30 minutes or so for a boost in flavor.[p]They hate to admit it, but some Q joints do butts just like that.[p]~thirdeye~

egret

Thank you for the great suggestions. I'll put these on early tomorrow at 275-300 until 135 internal, then drop back to 220 grid temp. for the remainder. I don't know why this wouldn't work. I never tried putting the PP back on for more smoke, but, if I have time late tomorrow I'll try it.
Have a great weekend.
John