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boston butt - pulled pork HELP

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Ribhead
Ribhead Posts: 123
edited November -1 in EggHead Forum
I just put on my first boston butt - 7 lb rubbed with EVOO and put on dizzy dust course!

I have 11 hours - Is this enough time? seenms like I read this may be an overnight cook! What temp? I thought I read 225 but should I kick it up to get it done!

Also, should I spray with anything (cider/vinager?) to help it along! should I foil afterwards?

I tried to search the forum but had a hard time getting anything as its called too many thing (pulled pork - butt - pinic......!) I know I have read this info = but now its show time!

Thanks alot!
Bob
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Comments

  • Pork Butt Mike
    Pork Butt Mike Posts: 2,584
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    This probably will not help you today but for the future this is what I do. Check it out. Good Luck Today

    http://www.bbqcamper.com/BBQ-Pulled-Pork.php
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  • Mr. D
    Mr. D Posts: 32
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    Did an 8# yesterday and it turned out fantastic however it didn't take me overnight or 8-11 hours as some folks claim.

    I'm not being critical cause I don't know their situation I'm just say it took me 5 hours.

    It took me an hour to fire up the coals and reach temperture. I started at 350 and held that for 2 hours and then took the tem down to250 and held that for 3 hours. The results were fantastic. Good luck
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  • Frank from Houma
    Frank from Houma Posts: 5,755
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    225 is good but if you wanted some insurance to geterdone in time you can kick it up to 250 without any problems. It will prolly be ready a little early. Double wrap in HDAF and a couple towels and put it in an ice chest until you are ready to pull. Enjoy.
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  • Mr. D
    Mr. D Posts: 32
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    I agree Frank, BTW how are the Crawfish this year?
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  • Ribhead
    Ribhead Posts: 123
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    thanks for the replys so far!

    Question - do you have to foil? What if we are ready to eat right after I pull off the egg!

    Does foiling just keep it hot until the feast or is it an important step in cooking/flavoring the meat!

    Thanks again!
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  • Firetruck
    Firetruck Posts: 2,679
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    You do not have to foil but it steams the meat and makes the bark softer. May speed up the process.

    You really need to let it sit for a little while to let the juices redistribute through the meat, otherwise it will dry out faster.

    I did an 8 lb last week and wanted to get it done quickly. I ran the egg at about 275-280 and it took 8.5 hrs. to get it to 195.

    I put one on last night and I'm doing it at 240. So far it has been on for over 9 hrs and it is currently 170 internal. We'll see how long it stays there but I'm expecting this one to go about 13-14 hrs.
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  • NoVA Bill
    NoVA Bill Posts: 3,005
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    My first 6# butt was finished in less than 8 hours. But since doing two butts the coolkng time has increased to oveall 12 hours - like last night, I believe the largest butt was 7#. But I don't start 'em at 350. I start at 225 to 250 dome.

    Good luck,
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  • Frank from Houma
    Frank from Houma Posts: 5,755
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    Crawfish were outstanding. Hadn't had any for a few weeks and I understand the season is coming to a close.
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  • rooster
    rooster Posts: 252
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    Question firetruck: on these overnite cooks do you monitor some way or trust to luck. I have noticed a tendency for the temp to increase and decrease. This was what i found on long day cook. Had to keep adjusting.
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