There are 11 page views remaining.

Support ARC

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

https://tinyurl.com/amazingribs

GOLD MEDAL SPOTLIGHT

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.


Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, this is the best digital thermometer we’ve tested.

Click here to read our detailed review


G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


The Swiss Army Knife Of Thermometers

The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Announcement

Collapse
No announcement yet.

Pulled Pork Timing

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Top | #1

    Pulled Pork Timing

    Hey Folks, I have done pulled pork before a few times, but never had to "have it done by a certain time". When should i put it on if i want to have it rested and ready to be pulled for 12 noons? Details on the meat and equipment below.

    10lb Butt
    Pit Target Temp - 225-250
    Weber Kettle 26, using Slow n Sear XL
    Uninjected
    Dry Brined 24 hours before going on kettle
    Unsure if i should wrap or not, i want a nice bark, any suggestions appreciated

  • Top | #2
    I like to cut my butts in half, more bark. Last big one was 9.5 lbs, 7.5 hours on kettle SnS at 250*, 1.5 hours in oven to probe tender. When I pull off grill I put in foil pan with a little liquid, wrap and in the oven. I hold in oven around 150*. I recently started dry brining for two days. Like it!
    Last edited by HawkerXP; April 15th, 2019, 06:06 AM.

    Comment


    • Top | #3
      There are a lot of ways to get her done. Personally, I'd put it in the kettle around 10 PM - maybe even earlier. Then I'd check it around 6 AM. It it's past the stall, you should be OK. If it's not past the stall, then you can either raise the temp to 275* to 300* and/or wrap.Ideally you want at least a one hour cambro, but as long as possible. If you want to be super safe, start the cook around 8 PM, but you should check on it at around the eight hour mark.

      Edit to add that Hawker's idea of cutting in half is great if you like lots of bark.

      Comment


      • Top | #4
        I’m getting too old for all night cooks. If it’s going to end up pulled pork just do it the day before. Pulled pork is easily resurrected by heating in the oven with your favorite sauce. But hey that’s me, I’d set aside 12 hours regardless.

        Comment


        • Top | #5
          I'm with Troutman, I've served leftover pulled pork the next day and I can't even tell the difference. I usually put it in the crock pot with apple juice and some more Memphis Dust. Hear it on low and stir it up every 30 minutes.

          Comment


          • jfmorris
            jfmorris commented
            Editing a comment
            This is what I have done for large parties before. Pull the pork the night before, right off the smoker, and refrigerate. Reheat in a warm oven or crockpot and serve from the crockpot.

        • Top | #6
          my general plan is to budget and hour and 15 mins per lb (I dont wrap). To that I add another 4 hours for cushion and cambro time. some get done sooner - some take longer. If I see that my 4 hour cushion isn't enough - for whatever reason - I'll crank the heat to around 300 (after the stall is over) to make sure it gets done and to also ensure cambro time.

          Comment


          • Top | #7
            My last pulled pork at 10 lbs a week ago in my wsm took 8 hours. With average temp of 270. That being said, I left it unwrapped and it went fast. Now I just Cambro it after I left it on low in the oven when it hit 203. It was an overnight cook. To be safe I would allow 12 hours including Cambro time.
            Dont forget to add butter after the shred. A lot of people dont but in meatheads instructions he mentions it
            Last edited by Nuke em; April 16th, 2019, 01:35 AM.

            Comment


            • Top | #8
              I routinely do 10 pound Boston butts on a BGE at 225 to an internal temp of 200.
              Here’s how I figure the time.
              1 hour to stabilize the egg at 225
              3 hours to 160
              6 hours to 180
              3 hours to 200
              2-4 hours in a faux cambro
              Wrapping cuts the cook time in half, so wrapping at 160 intil you reach 200 will take about 4 1/2 hours.

              Comment


              • Top | #9
                The trouble with the slow and sear as nice as it is it's not really an overnight device you will probably have to address the ash. I'm going to go with Troutman's suggestion or else you will need to wake up at a crazy time to get started at that temp.

                Nowadays I do long cooks on a kamado so I dont have to re-fuel. I can then go hot and fast it low and slow and adjust my start time accordingly.

                Comment


                • LA Pork Butt
                  LA Pork Butt commented
                  Editing a comment
                  Attjack the snake method on my son’s 26” Weber will go 12 hours for an overnight cook.

                • Attjack
                  Attjack commented
                  Editing a comment
                  Yeah, I would go with the snake over SNS for overnight.

              • Top | #10
                With the Fireboard to control temps and the SNS XL, if you can find Weber charcoal briquettes anywhere, I've had those go 12+ hours for overnight cooks in my 22" kettle. No more than 7-8 with KBB, and less with Royal Oak. Maybe Kingsford Pro will last longer if you cannot find the Weber charcoal.

                I've been doing this lately on overnight cooks, usually intended for Sunday noon lunch.

                1. Start the fire around 9pm, get the butt on at 9:30 or 10. Set the Party Q (Fireboard in your case) to 225 for the overnight part. The lower temp ensures you have enough fuel to get through the night while sleeping, and don't get done TOO early the next morning.

                2. Wake up at 7AM, usually the meat will be around 180 or so by then. If needed, refuel. Adjust the pit temp up to 275F. The butt can handle it. This will push you through the rest of the cook faster.

                3. By around 9AM, I can usually be at the target of 203.

                4. Wrap the butt in foil, and hold in a 170F oven or in a faux camber, and pull right before noon.

                I followed the above process 2 weekends ago, and the butt was held in the oven at 170F in foil from about 9AM to about 12:30PM, and I pulled it for serving at 1PM.

                Comment


                • Top | #11
                  Crucial to remember, though - 203 is not an end-all-be-all for doneness. 203 can be overcooked for a lot of butts. Fat, connective tissue, possibly gristle within the meat - its best, in my opinion, to learn how to check for doneness by feel. Check that bone (if bone in), learn to feel by pulling a bit off.

                  I've cooked butts and briskets to 200-203 before, and they have been overcooked.

                  Comment


                  • Top | #12
                    thanks guys for the feedback, i have gotten 12+ hours using my SNS-XL and Fireboard combo before the firebboard ran out of battery. I was using a mix of Frontier Lump and Royal Oak Briquettes i had leftover.

                    Comment


                    • Top | #13
                      Maybe I'm a sissy, but I timidly tried wrapping a butt for the first time last year. I'm unashamedly a wrapper now.

                      So now, I get up, fire up the kettle with the SNS, throw the butt on. Usually in less than 4 hrs it's 170 it. I crank the heat from 225-245 up to 275ish. Once it hits 180-185, I wrap in foil. I back the temp back down, and take it to 200-205. I can tell by the temp probe when it hits the sweet spot. Then I pull it, wrap in a cheap harbor freight moving blanket, and stuff into a cooler. I've held in the cooler from 2am to 8:30 am before and the IT was still 170.

                      As was previously posted, pulled pork can be done the day before. You can put a little butter and/or sauce in with it and reheat it in the oven and it's 99% of the hot off the smoker finish.

                      Comment


                      • Top | #14
                        Thanks Guys, the pulled pork was a success. This wasnt my 1st butt rodeo, just first on a kettle using the slow and sear. I usually use my UDS because that runs more than 24 hours without a refuel lol. But wanted to try something different. I appreciate all the feedback.

                        Comment


                        • Top | #15
                          8 hours at 300
                          they will get done
                          lots of bark on the pork
                          Yes I wrap in red paper at the color I want
                          Attached Files

                          Comment


                          • Spinaker
                            Spinaker commented
                            Editing a comment
                            Looooooaded!!!!!
                        Working...
                        X