2 firsts for me this weekend, BBQ guru and pulled pork. Need advice

Unknown

Well I have scoured the archives before posting this and read recipes at dizzy pig and on here but had a couple questions.
1. Seems to be a debate as to brine or not? I'd like to be able to pick up the meat a 5pm CST and starting cooking first thing in the morning.[p]2. The dizzy pig recipe has 16 pounds of meat! I am cooking for 2 and do not want a huge amount of leftovers (unless it freezes well)[p]3. I have seen reference to at least 5 different pulled pork cuts. Anyone recommend something about 6 pounds I can get at a local grocery (HEB, Kroger, randalls?)[p]4. I can do a Trex steak well, and that is about it. Anything anyone has learned on their first one, particulary a first time with a GURU I would certainly appreciate it!![p]thanks all!

Sundown

spincycle,[p]There are common cuts of meat for PP. The shoulder or the butt which is part of the shoulder. Now there may be others but if you can't find butt or shoulder (bone in or boneless) than you live in a part of the world without pigs. ;>)[p]Pulled pork freezes very well better if you have a FoodSaver. Butts can run anywhere from 3 or 4 pounds up to 10 or so (the largest I've seen was 12 lbs.) May family claims the shoulder has better flavor we always do bone in. [p]Cooking times vary however, the rule of thumb is 1.5 to 2 hours a pound at 250º - 275º dome temp.[p]Yell if you need anything else

Unknown

spincycle,
1. For pulled pork, I don't think I'd brine. It's salty enough out of the cryopack IMO. However, I do usually rub, then stick in the fridge overnight before a cook. :~)[p]2. A good-sized 6-8lb boston butt will be fine for two people. You'll have PLENTY of leftovers, but you can just pack it really tight into ziploc bags and freeze. Get as much water out as you can. [p]3. For the easiest choice at the store, pic up a "Boston Butt." [p]4. With your guru, get your fire up to the desired temp before hooking up the guru. Other than that, you choose between Ramp mode or normal. With Ramp mode, my butts usually take about 1.75 hrs per pound at 225 deg. [p]Have fun, good luck and good eats![p]Adrian

The Naked Whiz

<p />spincycle,
Don't bother brining your first butt. You can try that later on when you get some experience. Unbrined pulled pork is great and most people don't brine. One day I will try Alton Brown's recipe for brining, but you really can omit that for your first butt.[p]You should be able to find a single butt (boston butt, pork butt, a few other names) at your grocery store somewhere. Sams's sell's two-packs that are usually 8 pounds each, but grocery stores sell single butts. You can count on 40-50% shrinkage by weight once it is cooked, by the way.[p]If you would like to read about my first attempt at pulled pork, here is a link. The guru should make it easy for you. Just remember one thing about cooking at low temps, don't let the cooker get too hot. Once the ceramic walls of the cooker get hot, it takes them a long time to cool down. [p]Good luck!
TNW
[ul][li]The Naked Whiz's First Time With Pulled Pork[/ul]

Unknown

The Naked Whiz,
I should have thought to look at your page for a recipe when I read some lump reviews there today. Much appreciated

Unknown

Adrian B.,[p]
Adrain,[p]Thanks for the advice. I'm guessing ramp mode is a function on the guru, I'll be studying the manual tonight!

Unknown

Sundown,[p]Many thanks, I'm sure I'll be yellin a few times tommorow![p]=)

fishlessman

spincycle,
in the recipe section above is elder wards 4 part series on pulled pork (its under 2 separate headings so make sure to print it all). i dont think there is a better write up on it. it covers everything. for a first cook, cook it inderect at 250 dome or 220 grill level and you cant go wrong. butt or shoulder (sometimes called a picnic). butt is more consistant meatwise, picnic has more flavor but some ugly fat that needs removing when you pull it. forget about brining its not needed.

thirdeye

spincycle,[p]If you get a 6 to 8 pounder, that will work out fine. Butt is a very forgiving cook and using the Guru will really make it easy.[p] If you http://playingwithfireandsmoke.blogspot.com you will go to my homepage. The PORK section has a write up on shoulders with some pictures. You might also check out the Into to Q page for some general pointers on barbecue.[p]Good luck and let us know how your cook turns out.[p]~thirdeye~

Unknown

fishlessman,
sounds like I'll be doing a butt then!
I do have a placesetter so I guess I'll do indirect? Do you think one is better than the other?

fishlessman

spincycle,
if cooking for a crowd, i cook butts. for myself its picnics. if it has a bone in the one your cooking, freeze it to make soup with later.

Ed

spincycle,[p]One thing to be careful about - the Guru can't compensate for a top vent that's open too wide. When you're at your desired temperature the daisy wheel should be open about 1/8 inch or less. Keep an eye on the temp for a while and keep closing the daisy wheel down if the temp starts creeping up while the guru indicates that the fan is off.

clausenk

The Naked Whiz,[p]Why do you use a V-rack?[p]Thanks,[p]Clausen

Unknown

Ed,
you were dead on right about this. Thanks!