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Pulled Pork in The Kettle

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  • Blaedes
    Former Member
    • Jun 2017
    • 40
    • PR

    Pulled Pork in The Kettle

    Hi guys, been a while. PC took a wrong turn and could not get it repaired for my first post on pull pork(first ever pulled pork). It turn out great, i just followed advice from everyone in the pit,.

    Today I started the cook at 8:30am. Windy, hot weather here in Puerto Rico. It's a small pork butt, 4 lbs, so cook times , fingers crossed, should be shorter. Since we expect to eat around 7PM, should give me plenty of time.

    Sorry no pictures, camera took a dump the same day pc decided to quit on me..

    I'm still pushing on.

    9:21am and the thermoworks report a steady 229.7F and meat temp is now 70.8f. I think i need to close just a bit the top vent.

    Will keep you informed.
  • Blaedes
    Former Member
    • Jun 2017
    • 40
    • PR

    #2
    10:22AM and IT is rising steadily , current meat temp 120.8F, Kettle is 219.9F. Kettle temp has been ranging from a high of 239.9 , down to 215.5F. I guess the windy conditions are a big factor.

    Comment

    • NortheastAl
      Former Member
      • Mar 2017
      • 136

      #3
      Sounds like you are moving along nicely. Good luck with the rest of the cook.

      Comment

      • Reds Fan 5
        Charter Member
        • Sep 2014
        • 230
        • Western Springs, IL
        • Equipment
          Weber Genesis Gas
          Weber 22" Kettle (black)
          Smokenator
          Slow N Sear

          Thermometers
          Maverick 732 Redi-Chek
          Thermopop

          Fuel
          Kingsford Blue Bag
          Kingsford Professional

          Wood
          Apple (chunks)
          Mesquite (chunks)
          Hickory (chunks)
          Oak (chunks)

          Beverages
          Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA

          Bourbon: Basil Hayden
          Rye: George Dickel
          Cocktail: Manhattan

          Personal
          Married, one child (son)
          Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
          Associate Dean at Chicago area university

        #4
        Wind may be kettle temp control's worst enemy. Fortunately, pork shoulder will withstand temperature fluctuations. You may need to tend your fire more than usual and you may burn more fuel in windy conditions but your final product will be good.

        Comment


        • LA Pork Butt
          LA Pork Butt commented
          Editing a comment
          Yep! Since moving to Dallas the winds have me using my controller more than ever before.
      • Blaedes
        Former Member
        • Jun 2017
        • 40
        • PR

        #5
        12:18PM , It(meat temp) 153.1F, Kettle temp has risen to 232.7F. If it stays in that temp range of low 230's ok? Will it hurt final product? I don't intend on using foil.

        thanks for response guys, all the help and cheering is welcome.

        Comment

        • HawkerXP
          Club Member
          • Jul 2016
          • 3888
          • Northern Virginia
          • 3 Weber kettles, and a PBC
            Thermopop
            Dot w two probes
            Slo n Sear
            Cold beer

          #6
          That temp is good. Pork can take higher heat. The 225 low and slo is just a guide.

          Comment

          • kmhfive
            Club Member
            • Mar 2017
            • 3003
            • Northern Illinois
            • Weber Kettle -- 22.5" (In-Service Date June 2015)
              Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
              Pit Boss 820 (Retired)
              GMG Jim Bowie WiFi (In-Service Date April 2017)
              Maverick ET-733
              Fireboard
              Home-brewer

            #7
            Your cooker is running great for the conditions! The pork will be fine. Have fun.

            Comment

            • Reds Fan 5
              Charter Member
              • Sep 2014
              • 230
              • Western Springs, IL
              • Equipment
                Weber Genesis Gas
                Weber 22" Kettle (black)
                Smokenator
                Slow N Sear

                Thermometers
                Maverick 732 Redi-Chek
                Thermopop

                Fuel
                Kingsford Blue Bag
                Kingsford Professional

                Wood
                Apple (chunks)
                Mesquite (chunks)
                Hickory (chunks)
                Oak (chunks)

                Beverages
                Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA

                Bourbon: Basil Hayden
                Rye: George Dickel
                Cocktail: Manhattan

                Personal
                Married, one child (son)
                Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
                Associate Dean at Chicago area university

              #8
              Pork shoulder will be fine at higher temps. Temps in the 230s are nothing to worry about. This is one of the most important lessons I've learned from experience and the advice here in the Pit. I used to sweat/stress over keeping the cooker temp at 225 and was constantly adjusting the vents. Once I realized anything between 225-250 for almost anything I smoke is a good range, it became much more enjoyable. You'll have a great cook.

              Comment

              • Blaedes
                Former Member
                • Jun 2017
                • 40
                • PR

                #9
                OMG, thanks, now to get some cold beers, while i also play World of Warcraft.

                you guys are the bible of smoking.........thanks

                Comment

                • Blaedes
                  Former Member
                  • Jun 2017
                  • 40
                  • PR

                  #10
                  4:03PM, Meat temp is 165.3F, Kettle ranging from 218.9F to 236.9F. I assume i have hit the stall. Not going to foil.
                  I have baked Beans to put in under on last hour..

                  Comment

                  • kmhfive
                    Club Member
                    • Mar 2017
                    • 3003
                    • Northern Illinois
                    • Weber Kettle -- 22.5" (In-Service Date June 2015)
                      Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
                      Pit Boss 820 (Retired)
                      GMG Jim Bowie WiFi (In-Service Date April 2017)
                      Maverick ET-733
                      Fireboard
                      Home-brewer

                    #11
                    Sounds like it is going fine! Watch the coals at this point. They are reduced significantly. You may need to knock some ash down to allow good air flow also.

                    Comment

                    • Blaedes
                      Former Member
                      • Jun 2017
                      • 40
                      • PR

                      #12
                      5:38PM,IT is 173.3F and Kettle holding steady at 222.9F. I added some briquettes about half hour ago.

                      Comment

                      • Blaedes
                        Former Member
                        • Jun 2017
                        • 40
                        • PR

                        #13
                        Hack one to experience," start pulled pork Q at 4AM". 8:07PM and meat temp is at 193.5F, kettle steady at 231.3F. Kettle temp been slowly dropping.
                        At what temp do i take it out? 198F or 203F?

                        Comment


                        • LA Pork Butt
                          LA Pork Butt commented
                          Editing a comment
                          Because of the 12 hours plus it takes I usually put them on overnight with a couple of hours in the faux cambro before serving at noon. I am thinking about cooking at 275 when I want to serve for supper. The Boston Butt is very forgiving so I think it could even take 300.
                      • RonB
                        Club Member
                        • Apr 2016
                        • 10655
                        • Near Richmond VA
                        • Weber Performer Deluxe
                          SNS
                          Pizza insert
                          Rotisserie
                          Smokenator 1000
                          Cookshack Smokette Elite
                          2 Thermapens
                          Chefalarm
                          Dot
                          lots of probes.
                          CyberQ

                        #14
                        Take it out when a probe slides in like going in warm butter - no resistance.

                        Comment

                        • Reds Fan 5
                          Charter Member
                          • Sep 2014
                          • 230
                          • Western Springs, IL
                          • Equipment
                            Weber Genesis Gas
                            Weber 22" Kettle (black)
                            Smokenator
                            Slow N Sear

                            Thermometers
                            Maverick 732 Redi-Chek
                            Thermopop

                            Fuel
                            Kingsford Blue Bag
                            Kingsford Professional

                            Wood
                            Apple (chunks)
                            Mesquite (chunks)
                            Hickory (chunks)
                            Oak (chunks)

                            Beverages
                            Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA

                            Bourbon: Basil Hayden
                            Rye: George Dickel
                            Cocktail: Manhattan

                            Personal
                            Married, one child (son)
                            Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
                            Associate Dean at Chicago area university

                          #15
                          If it is a bone-in shoulder, grab the bone with a kitchen towel and try to pull it out. If it slides out easily, it's ready to come off the cooker.

                          Comment

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