pulled pork question

maddaug

Doing an overnighter. 2 7lb'ers. Seems I've seen posted that eggers
wrap the butts in foil at some point in the cook. The butts have been on for 6 hours. Any ideas? We have never done this but sometimes the butts are a little dry.

BillT

maddaug,[p]My techinque has never failed me but isn't in favor of the purists. I smoke my butt for several hours at 250; usually about 8 hours. Then I wrap the butt in foil, add some apple cider (2 - 4 tablespoons) and put in the oven at 350 until the internal temp is 210. The cider helps maintains moisture and seems to "wash" the fat out of the meat better than no cider. The big advantage of this technique is no overnight smoking! Once you put foil on the butt there is no addition of smokey flavor so the oven works just as well.[p]My general message is that a significant portion (perhaps 90%) of the flavor is created in the first 6 hours or so, so the foil and oven only serve to more easily finish the product and maintain moisture. Purists can put foil on the egg, cider also. Put the foil on after 6 - 8 hours or when the meat hits 160 internally and you will have great pulled pork. I did 25 pounds like this last week and then froze small serving size packages for lunches![p]My two cents worth at a fraction of the cost!

maddaug

Bill T,
Thanks. I think we will wrap them in the morning and then just wait.....It's our first chilly night so hope she holds her temp of 200 degrees. We've never been let down yet!!!

Unknown

maddaug,[p]most of the posts regarding pulled pork and foil are that folks wrap them in foil when they take them off, put them in a cooler or something, and wait an hour or so to pull the meat. I know some people also wrap them to finish the cook in the oven.