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Pulled Pork advise

JMCXL
JMCXL Posts: 1,524
in EggHead Forum
So, I have 2 pork butts ( 8 and 9 # - bone in) to serve tomorrow July 4th at 6pm. Every time I cook them it takes a lot longer then I plan. I would like them to be done by 4pm to rest 90 mins before pulling it. Thoughts on start time and temp. Don’t want to screw up July 4th meal.
I was thinking of getting up at 5:30 and firing it up with pork on around 6:45 and going at 350 degrees 

Thanks for the help/advise...
Northern New Jersey
 XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

Also, check out my YouTube Page
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Comments

  • ColbyLang
    ColbyLang Posts: 4,398
    If you’re running at 350, you can put em on at 9
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  • bgebrent
    bgebrent Posts: 19,636
    That’s more than enough time. Enjoy the banquet. 
    Sandy Springs & Dawsonville Ga
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  • shtgunal3
    shtgunal3 Posts: 6,134
    When/if I have a target time for pork butts I always try to get them done at least 4-5 hours ahead of time. They go in the FTC whenever they are done and I look like a genius when I pull them out and shred “just in time to eat”.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    I'm sure about the reasons why, but it has been suggested pork shoulders/butts don't require a rest or FTC. I've FTC'd for time or travel and have shredded right off the BGE and didn't notice a difference. Might buy you some time if you don't need to FTC. I'll admit up front I'm not a fan of turbo, but others seem to like it so that's an option. If it's me, I'd start early at 250 and get some good smoke going and gradually increase the temp if you need to power through the stall or speed things along. Good luck. I'm sure it will be great.
    Stillwater, MN
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  • dmourati
    dmourati Posts: 1,300
    Set an alarm as early as you can stand, for me that's like 5am. Get the fire started first thing. Go prep the butts. Stabilize around 325F. Have some breakfast, put the butts on by 6. From there, you are in control. You can keep it at 325 all day and probably figure 9 hours which will put you at 3pm. You can dial back your temp a bit and ride out the stall. You can accommodate a slightly slower than expected cook and you can even jack the temp up to 350 if you need to finish sooner.
    Plymouth, MN
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  • JacksDad
    JacksDad Posts: 538
    dmourati said:
    Set an alarm as early as you can stand, for me that's like 5am. Get the fire started first thing. Go prep the butts. Stabilize around 325F. Have some breakfast, put the butts on by 6. From there, you are in control. You can keep it at 325 all day and probably figure 9 hours which will put you at 3pm. You can dial back your temp a bit and ride out the stall. You can accommodate a slightly slower than expected cook and you can even jack the temp up to 350 if you need to finish sooner.
    This would be (and has been) my exact plan, multiple times. Great advice here, IMHO. 


    Large BGE -- New Jersey

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  • JMCXL
    JMCXL Posts: 1,524
    JacksDad said:
    dmourati said:
    Set an alarm as early as you can stand, for me that's like 5am. Get the fire started first thing. Go prep the butts. Stabilize around 325F. Have some breakfast, put the butts on by 6. From there, you are in control. You can keep it at 325 all day and probably figure 9 hours which will put you at 3pm. You can dial back your temp a bit and ride out the stall. You can accommodate a slightly slower than expected cook and you can even jack the temp up to 350 if you need to finish sooner.
    This would be (and has been) my exact plan, multiple times. Great advice here, IMHO. 


    On at 6:30. Will keep you updated. 

    Northern New Jersey
     XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

    Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

    Also, check out my YouTube Page
    https://www.youtube.com/c/grillingwithpapaj

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

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  • JMCXL
    JMCXL Posts: 1,524
    StillH2OEgger said:
    I'm sure about the reasons why, but it has been suggested pork shoulders/butts don't require a rest or FTC. I've FTC'd for time or travel and have shredded right off the BGE and didn't notice a difference. Might buy you some time if you don't need to FTC. I'll admit up front I'm not a fan of turbo, but others seem to like it so that's an option. If it's me, I'd start early at 250 and get some good smoke going and gradually increase the temp if you need to power through the stall or speed things along. Good luck. I'm sure it will be great.
    Thanks for the advise, slapped them on around 6:30-6:40am. Shooting for around 300 and see how they do. More photos will follow.
    Northern New Jersey
     XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

    Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

    Also, check out my YouTube Page
    https://www.youtube.com/c/grillingwithpapaj

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

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  • JMCXL
    JMCXL Posts: 1,524
    Looking good so far, temp is running at 290, opened the vent just a little to see if I can’t sit at 300.

    Northern New Jersey
     XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

    Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

    Also, check out my YouTube Page
    https://www.youtube.com/c/grillingwithpapaj

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

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  • JohnInCarolina
    JohnInCarolina Posts: 34,737
    I think you should be totally fine, but just note that if these get to a point where you’re happy with the bark but they’re really stuck in a stall that seems to go forever, just pull them off and wrap them in foil.  Then bump the temp and they’ll cruise right through the stall.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • JMCXL
    JMCXL Posts: 1,524
    JohnInCarolina said:
    I think you should be totally fine, but just note that if these get to a point where you’re happy with the bark but they’re really stuck in a stall that seems to go forever, just pull them off and wrap them in foil.  Then bump the temp and they’ll cruise right through the stall.  
    Thanks that might help. 5 hrs in and looking good

    Northern New Jersey
     XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

    Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

    Also, check out my YouTube Page
    https://www.youtube.com/c/grillingwithpapaj

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

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  • wardo
    wardo Posts: 398
    Those are looking excellent.  I do mine at 350 and plan for 45min per pound.  I like to leave 90min of extra "flex time" and FTC for at least 1hr.  Looks like you've got them under control!
    NC - LBGE
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  • dmourati
    dmourati Posts: 1,300
    Keep the lid closed as much as possible. Peeking will slow you down. 
    Plymouth, MN
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  • JMCXL
    JMCXL Posts: 1,524
    Done, letting it sit for 15 and pulling it...

    Northern New Jersey
     XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

    Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

    Also, check out my YouTube Page
    https://www.youtube.com/c/grillingwithpapaj

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

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  • TN_Egger
    TN_Egger Posts: 1,120
    dmourati said:
    Keep the lid closed as much as possible. Peeking will slow you down. 
    "If you're lookin, you ain't cookin!"
    Signal Mountain, TN
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  • JMCXL
    JMCXL Posts: 1,524
    The first one (8lbs) feed 16 happy bellies with a little leftover, the 9 is FTC to pull later. 
    Northern New Jersey
     XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

    Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

    Also, check out my YouTube Page
    https://www.youtube.com/c/grillingwithpapaj

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

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  • JMCXL
    JMCXL Posts: 1,524
    What do you do with 7#s of leftover pulled pork???
    Empanadas that’s what.

    Northern New Jersey
     XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

    Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

    Also, check out my YouTube Page
    https://www.youtube.com/c/grillingwithpapaj

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

    · Share on FacebookShare on Twitter

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