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Pulled Pork cooking temp?
Deluca
Posts: 159
happy Fathers Day!!
I'm doing a 6.5 lb boneless pork shoulder. I've read to cook it at 250 and to expect 2 hours per pound. Problems is that I don't have 12 to 13 hours. I have about 8 to 10. Will cooking it at 300 screw it up? And does anybody have a better idea of how long it would take at this temp?
PLEASE HELP!
Deluca!
I'm doing a 6.5 lb boneless pork shoulder. I've read to cook it at 250 and to expect 2 hours per pound. Problems is that I don't have 12 to 13 hours. I have about 8 to 10. Will cooking it at 300 screw it up? And does anybody have a better idea of how long it would take at this temp?
PLEASE HELP!
Deluca!
Comments
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Rule of thumb in my experience is 1.5-2 hr/lb. 1.5 hr per lb is typical for a 6 pounder due to smaller size. Pork butts are pretty tought to completely screw up, but I would try for 275 instead of 300 and I believe you will be okay in time for you party.
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You can fast cook a pork butt. I have some pictures in a post just below this.
300° won't be a problem, my cook below was indirect 400°, 8# 6.5 hours. Keep in mind with a higher cook temperature there will be more of a residual temperature increase after the food is pulled. I would look for pull time about 190° - 195° for a high temperature cook.
GG -
I just did two 9 lb. butts that took just over sixteen hours!!
However...
Check out this:
http://www.food-fire.com/index.php/2010/05/18/pulled-pork-hot-fast-butts/ -
Wow. I never would of guessed it would work like that? I'm going to drop it on now, 8am. I have a window between 4 and 6pm to pull it off and eat at 7. I have to drive across town to eat it! Gonna try the towel and cooler trick as well. Going for 275degrees with the time I have. I think that will work.... I hope!
Any other thoughts are still welcome!!
Deluca -
What temp. did you cook at?
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Don't forget to let us know how it turns out. Pictures would be great, also!
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I started out a bit hot (temp got away during fire-up while I was doing other things in the kitchen) at 400 F, but quickly (with in an hour) got a stable temp. at 250 F.
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Okay, here is what I'm doing.
6.5 lbs boneless shoulder at 275.
Hoping for 8-9 hours in the egg will get me to 200.
Got one picture taken an hour into it. I'll post them all when I'm done.
If this doesn't sound right, please give me the smack down. I can take it!
Thank you all for the help!
Deluca -
Three hours in and I'm at 123 degrees.......
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FYI- The plateu is 165*-175 and can take hours. You may have to bump your temps a bit. Don't worry, just keep an eye on temps vs. time.
Good luck -
Plateau?????
That's a new term for me with meet.
So I just bump up the temperature to power through that huh??
162 degrees after 6 hours..... Temp is 285'ish
Hoping to pull it off in 3-4 hours....
How much will it cook after I pull it off and wrap in foil? -
It'll be close. Check back in an hour.
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Mine was at a 172 F. plateu for about 2 hrs. :ohmy:
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174 degrees and the egg crept up to 290. I need to pull this thing off in 2 hours....
To bump up the temp or not to bump up the temp? That is the question.... -
Let it ride, let it ride. I typically check mine when internal is around 195. when it gets there, raise the dome and give the bone a little tug, if it pulls a little you know you are done. Another method is to take a fork, insert into the meat and twist, it should twist fairly easily. A lot of people start checking around 190, but I usually let it ride to 195, remove from egg and let it sit for a bit before I pull. the temp will rise some on its own from residual heat
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Another 20 degrees wouldn't hurt (dome temp). But when it clears the plateau, it will climb fast.
Remember, you want it to spend an hour wrapped in foil, wrapped in towels and stored in a cooler.
I'm not nervous, are you? :laugh: Don't be, they will love it. -
After 7 hours
Haven't figured out the picture thing yet but this link should work.
http://gallery.me.com/corey.ginsberg#100039/DSC_0101&bgcolor=black -
:ohmy: Bone? There is no bone... I thought I said that.....
I really hope your going to come back and say "Oh no big deal" -
Looks great, but the old adage, if your lookin, your not cookin applies here..... j/k, but opening the dome will create a rise in your temp. I think you are going to be fine and will provide a great meal for your dinner party
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Nervous?
Well, if I blow it then there is always delivery!
Alright, I'm bumping it up to 310....
Okay I'm a little nervous.... -
2 cold ones and the blood pressure should be down and the temps should be up.
Your stylin -
You are going to be fine, just take a deep breath. You did mention that it was boneless, sorry if i confused you. Some people do boneless and some do bone-in, just wanted to make sure both bases were covered.
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Well Done Gentlemen!!
I'm at 192 and i have an hour to go until I have to pull it off. That leads me to the next step....
Wrapping in foil, then a towel and shoving it in a cooler until I get to rip it to shreds!!
A picture and comments will follow later to tell all of you how you did cooking a pork shoulder this Fathers day Sunday... My first as a Dad I must add!!
Thank You all!!
Deluca -
Enjoy
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Great. Enjoy your meal and happy fathers day!
This is my first fathers day, also. -
So the final verdict on the pork was unbelievable :cheer:
The pork just fell apart and was a huge hit! I can truly say I nailed this one with everyones help....
This has been my general experience whenever I get something right on the egg. Everyone just seems to love it.
I would of posted the final picture but I forgot to put the card back in the camera after I downloaded the first picture. Sorry.
Of note about the smoke. I used apple and maple. I think next time I'll use something a little heavier on this. Mesquite or hickory...
Thanks again and Happy Fathers Day
Deluca -
I used Hickory on my butts and I also use it when I do my country style pork ribs.
Glad to hear it was a "Knock Out" for you!!!
Keep Eggin' -
I made this post 8 years ago. Now it’s Father’s Day weekend again (2018) and I’m doing another butt. I feel like I can do these in my sleep now.... Well, actually I do!! Hope all of you are still egging and enjoying Fathers Day weekend with a nice bit of whatever your making.
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if you ever need to you can do hot and fast, I haven't done a low and slow one in a few years. I get the same or better results in 5hrs. 350-400 indirect, double wrap in foil at 160 and pull around 195-200. rest in a cooler for 30min and serve.
2 Large Eggs - Raleigh, NC
Boiler Up!!
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no that temp is fine“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf
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