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Pulled pork, 275 cook time

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    Pulled pork, 275 cook time

    Doing a 8 lbs pulled pork today. Got a late start, smoking at 275 indirect on primo xl. I haven’t wrapped before, should I do foil or butcher paper?

    goal is to be done around 6-7pm. I know this isn’t technically low and slow, any suggestions welcome.

    #2
    I would go with butcher paper. IMO it doesn't soften the bark as much as foil.

    I've been cooking at higher temps on my KJ as well. Kamados are so good at retaining heat that you can't run a fire hot enough to get good smoke and maintain a temp around 225. The only way you can stay at 225 is if you choke the fire to the point where it's producing dirty smoke.
    Last edited by gilbertpilz; May 8, 2021, 08:49 AM.

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      #3
      With an end goal of 6-7, I would foil wrap then let it rest as long as possible.

      Comment


      • LA Pork Butt
        LA Pork Butt commented
        Editing a comment
        Good advice!

      #4
      I usually cook in the 300 range on my Keg wrapping in foil.
      Pork is pretty forgiving and will take the heat so don't be afraid to up the heat if you feel you're running behind.

      Comment


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        ^^WORD^^

      #5
      I would go with foil wrap, just because I don't care about firm bark on pulled pork. Just get the bark the way you like it, then wrap and crank up the heat to at least 275° until it's tender. If you get it done early, then you have more time for it to rest in a cooler or warm oven.

      Comment


        #6
        7.59 #er, no wrap, Target Temp ~275°~, took me~5.25~ish hours, on this particular cooker, on this particular day...

        1340: Icebox cold 35°~ish...:
        Click image for larger version  Name:	20200328_134059 (Custom).jpg Views:	11 Size:	879.1 KB ID:	1028726
        1859: Done...
        Click image for larger version  Name:	20200328_180517 (Custom).jpg Views:	10 Size:	952.9 KB ID:	1028727
        Click image for larger version  Name:	20200328_185857 (Custom).jpg Views:	10 Size:	885.7 KB ID:	1028728
        Click image for larger version  Name:	20200328_185927 (Custom).jpg Views:	10 Size:	835.5 KB ID:	1028729
        Click image for larger version  Name:	20200328_185941 (Custom).jpg Views:	10 Size:	1.02 MB ID:	1028730

        YMMV

        Always allow rest time, whenever possible!
        Last edited by Mr. Bones; May 8, 2021, 10:54 AM.

        Comment


        • Rob whatever
          Rob whatever commented
          Editing a comment
          Any rub?

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Rob whatever Oh, Hail, Yassuh!!!

          Always!!! Rub(s) Life's jus dang danged short...

          Never have injected, if'n that mighta been yer

          ^^^Some 3LPKCAP, an some my own stuff...*

          *Nuthin mysterious.SPOG, an whatever I deem appropriate fer th intended use of th protein.. NC pulled pork? TX? KC Style? Memphis Dry????

          Sure, it makes a difference, in what I grab..., an how I combine...always glad to
          (Course, sometimes, , I jus go plumb LOCO!!!)D
          Last edited by Mr. Bones; May 8, 2021, 12:50 PM.

        • HawkerXP
          HawkerXP commented
          Editing a comment
          Pan Head!

        #7
        Thanks for the helping. Primo dialed in right at 275 a s Sitting at 150 now. Any idea how long it takes to go from 150 to 200 range when wrapped at 275?

        Comment


          #8
          Came out good. Finished right at 630. Kids ate it quickly before I could get a picture.

          Comment


          • Steve R.
            Steve R. commented
            Editing a comment
            Good to hear! Pork butts really are about as foolproof as it gets (and I know not to underestimate a talented and determined fool ).

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