First Pulled Pork on Slow n Sear

[Geekandproud]

I cooked my first pulled pork on the SnS this weekend. It took forever, 14 hours for 9.5 lbs. It was a rainy, windy day and I'm assuming that the weather was a contributing factor. It's only my 2nd pulled pork overall and I'm hoping to learn more with each cook.
Even though it took longer than I had hoped, it tasted great. Not sure if the bark looks right.
Made most of the dishes from recipes on the site. I love this place!

[fzxdoc]

Nice looking piece of pork, Geekandproud . And the bark looks great. Congrats!

Kathryn

[fracmeister]

Looks right to me. I routinely see 12 hours+ on a pellet pooper at 225 to cook a 10 pounder so I wouldnt worry about that. Butts are, unlike many people, very forgiving. We could all learn from a pork shoulder.

[Huskee]

Next time don't be afraid to cut her in half. Nice work, looks great.

[Buck Flicks]

YES! Less cooking time, and more surface area for more sweet, sweet bark.

[DWCowles]

Looks good!

[Steve R.]

That bark is fantastic! As you you now know, you would have to try really hard to screw up a pork butt. I would say it's idiot proof, but I never underestimate a determined idiot.

[Steve R.]

But I'll bet it was still better than most of what is sold as "pulled pork." I mean, even if you just didn't cook it long enough and had to slice or chop it instead of pulling, it probably wasn't bad, right?

[Fire Art]

One of my favorite dishes is pork butt cooked to 165 sliced and served with pork gravy

[OneEyedJack]

In my business (analytical instrumentation), when confronted with making the product idiot-proof, we would always acknowledge that idiots are VERY creative!

[CRO]

Looks great!
I usually cook 8 - 10 pounders. When I cook on the kettle with SnS, they usually take around 14 hours too at around 240. I just cooked two boneless butts last week ( 16 pounds total ). I did them in the PBC, but around 300. I got them done inside 12 hours.

[Troutman]

That’s a great looking cook my friend, nice spread too!!

[Huskee]

For comparison's sake, I wrap after the stall, around 170-180, and get em done at about 12hrs total, including the 2hr cambro hold. Lots of options regarding timing depending on different techniques you employ.

[JakeT]

Looks good!

[Geekandproud]

Thanks for the feedback! Got it started at 4am and held the temp at a pretty steady 225. Started getting impatient around the 12 hr mark and increased the temp to 250. I was trying to follow the technique on the site; so no wrap. Next time, if it takes as long, I might get out the foil and try my first Texas crutch.

[JeffJ]

Wind and rain wreak havoc on a kettle. Weather definitely contributed to your long cook. I like to keep my butts in the 2.5 - 5 pound range. They cook a bit quicker when cut down and you have more surface area thus more bark.

Congrats on a successful cook. You did remarkably well especially considering it was only your second pork butt ever.

[scottranda]

Bark looks great! Yeah, you can cut in half to speed up cook time and increase bark!

[Skip]

Good job Geekandproud.

[JimLinebarger]

The makings of a very nice meal. Looks good enough to eat.