Elder Wards Pulled Instructions

Unknown

Thoroughly enjoyed Elder Wards fine instructions for pulled pork; Although I do have two questions that maybe someone would be kind enough to help me with;
What size (lbs) piece of pork works using his approximately 18 hour process?
Would it be a Boston butt or Picnic cut?[p]Thanks in advance !!

Sundown

DamnYankee,
Pretty much either one. The first time I did a butt I followed Elder Ward's instructions and I continue to so with my own modifications. The butts we did always turned out extremely well and were consumed in total. One day I couldn't get a butt so I tried a picnic shoulder and haven't looked back! The family loved the flavor of the shoulder over the butt and there seems to be less fat. So shoulders it is otherwise it's hard to tell them apart when you cook them...know what I mean?

Unknown

Sundown,
Lol, ya, I know what ya mean... thanks

The Naked Whiz

DamnYankee,
I just posted my experience cooking my first butt. I sort of followed Elder Ward's instructions. If you want to read a newbie's account, go here:
[ul][li]The Naked Whiz's first butt....[/ul]

Tim M

DamnYankee,[p]I did my 1st Butt using Elders recipe back 4 years ago. That recipe was written a long time ago and there have been some realizations by the users since then. Elder does a fine job of providing a step-by-step primer for new users to use, but I disagree with the 200 deg cooking temp and sorting of lump. Other than those, it's a great piece of work. 200 deg is just too low and too darn hard to hold for a newbie or an old timer, plus anything can make the fire go out because it's so small. I prefer 225 deg as a minimum. I have always found my lump bags are PERFECTLY sorted and they pour into my cookers just right :-)[p][p]Tim

Unknown

Tim M,
Thanks Tim, how many hours per pound at 225?
Thanks

Unknown

The Naked Whiz,[p]Extremely helpful, thank you for taking the time to write those instructions and being so precise.(that is a fine looking butt, lol)
Sorry to say after tending the Egg from 11:00 to 1:30 AM. I woke up this morning with a cold egg as well as a cold shoulder.
I had shut the slide door to 3/16 and closed Miss Daisy because the temp had climbed to 225 with the slide set at a 1/4 inch and the daisy open half of each hole. I was trying to get to Elders 200 degree mark and wish I had read your instructions first. No matter, I'll nail it on the second try. I've only had my Egg for a week so I'm allowed one failure right?
Have a great weekend![p]

The Naked Whiz

DamnYankee,
Jeez, man! If you have only had it a week, you are brave to try an overnighter, at least in my book. I think the general concensus lately has been that 200 is too low. I did mine at 220-230 and had no problems. But I pseudo-sorted my lump, meaning, I only put reasonably large pieces in and no dust, so that there could be good airflow. I didn't get out the calipers and sort the lump into 17 piles, based upon size, shape and sexual orientation. I dumped it all into a bin, and picked out the largest pieces for the bottom, and then just added the largest pieces left in the bin. As I built the pile, the pieces got smaller and smaller, of course, but I didn't have any air-choking little stuff and dust. Tim buys lump presorted in the bag :-) and just dumps it in. If I were going to do that, I think I would at least dump very slowly when I got to the bottom of the bag and stop dumping before the dust and small chips came out of the bag. It's like playing the clarinet, man, it's all about airflow. Anyway, I think we all admire an man who was brave enough to go for the allnighter so soon. Good luck on your next cook. Remember that butts are cheap when on sale, so you can practice to your heart's content. [p]TNW
[ul][li]Pulled Pork -- My First Attempt[/ul]