Pulled Pork Question

[dflood]

For the 4th I smoked 4 pork butts. All were about the same size. 2 of them cooked perfectly and tasted great. The other 2 stalled at about 150 degrees. I DIDN'T remove right away and wrap. I waited to see if they would get through the stall. Eventually I wrapped and put back on until the 190 mark. But when I took it off, it didn't have the same taste and nor did it pull apart like the other 2. What did I do wrong? Should I have taken it off and wrapped it right away?

[mountainsmoker]

You did not do anything wrong.

It sounds like you got two tender ones and two tougher ones. All butts are different.

First what temp did you cook your butts at. Second never cook a butt at no less than 260 degrees. That way it will power through the stall. I live in WNC and we just rub put them over the coals and maintain a 275 temp. The rub is very simple, see my post earlier today. I did a Berkshire/Duroc butt 6.2lb butt in 8hrs on the 4th. I would rotate your butts occasionally away from the heat and into the heat since I don't know what smoker you are using.

[dflood]

Thank you. I had them at 225 on a traeger. I just followed through that recipe but I think you are probably right with the 275. Thank you for responding.

[Nuke em]

If I may suggest please read this article by mr meathead on a basic how to guide on pulled pork

https://amazingribs.com/tested-recipes/pork-recipes/perfect-pulled-pork-recipe

the results come out very pleasing and gives a few tricks to making some great tasting bbq. It’s located on the free side.

[dflood]

This was perfect! Thank you for the info. I wish I read this prior too.

[HouseHomey]

dflood And that was on the FREE side. All this for one low price.

[Nuke em]

A few other things that I have discovered from everyone here is that 225 is a "base temp". Thru the years I have taken that temp up to 275 with no bad results which is what I cook at now. It saves me a bunch of hours cooking. And keep it going till it’s fork tender like butter. That’s when ya know it’s done

[Oakgrovebacon]

Welcome to the pit from Southern Illinois!

[Donw]

Welcome from Maryland.

[DavidNorcross]

Welcome from Virginia. I cannot add to the advice already given as it is spot on. You have come to the right place!

[Mr. Bones]

Howdy from Kansas Territory, Welcome to Th Pit!
Glad yer here now, to learn along with me!

[Bkhuna]

You probably got one butt from the kardashian variety of pigs. Very overworked and unappealing muscle structure.

[Skip]

Welcome from Minnesota. I think pulled pork can sometimes be a challenge too. Keep the flame going!

[RonB]

Welcome to The Pit. We might be able to give a better answer if you described the cook in detail.
Cooker?
Cookin' temp?
Did you rotate the butts?
And anything else you think might help.

[dflood]

great call. I used a traeger pro. I smoked the butts at 225 and sprayed them down every hour to hour an a half with apple cider. I didn't rotate the butts at all but the heat was indirect and spread out proportionally. The first 2 butts never stalled but the other 2 did. After reading the one comment, I think I should have taken them off and wrapped them sooner or elevated the temp

[HawkerXP]

Welcome to the Pit! This is the place to go for all your grilling / smoking / well, cooking questions!

[HouseHomey]

Huntington Beach welcomes you.

[ofelles]

Welcome to the Pit from the California Delta.

[holehogg]

Greetings from South Africa

[Sweaty Paul]

Salutations from Hays, Kansas!