Pulled Pork - Second Attempt

[fzxdoc]

What temp did you take that 3 pound PB to, DamionMartin ? I didn't see it mentioned in your original post. Forgive me if you've already mentioned it somewhere.

I usually buy 8 to 10 lb pork butts and split them in half for more barky surface=flavor. So that 3 pound roast is not really all that small. Since most meats cook by thickness, often a 3 lb roast will take as long as a larger one if the thicknesses are comparable. Usually for me, the half with the bone takes longer than the boneless half.

And as others have said, cook to probe tenderness--start to test around 195° but for the PBs I buy, they almost always end up in excess of 200° internal (202-206°) before I like the way they feel.

Have fun with the next PB cook. You're nearly up the learning curve.

Kathryn

[DamionMartin]

Thanks fzxdoc, I don't remember the exact temp, but the last photo on the grill was at 195* and I let it stay on for a little while longer. I didn't check once it was inside resting...but it was probe tender when I grabbed it off the grill.

[fzxdoc]

DamionMartin , you'd be surprised how a few degrees makes a difference when pulling pork or beef.

I learned that with pulled beef using chuck roast: at 203° it was tough as heck to pull, even though it was probe tender. At 207°, it always pulls like buttah. FWIW.

Kathryn

[Old Glory]

Not much more I can add. Cook to temp and tenderness. Usually @225-275. I don't think I cooked a Butt the same way twice. Keep trying new rubs. Wrap or don't. Always wrap and rest though.

I tend to find that the flavors of the rub tend to get muted during the long cook. I have been spritzing and then adding more (no salt) rub to get more flavor halfway through. I got really great bark by spritzing then just rubbing with turbinado sugar the last hour of the cook.

When I pull the meat I taste a few pieces and will add additional seasoning if I want more flavor. Sometimes I add a splash of vinegar BBQ sauce.

[DamionMartin]

Thanks @OldGlory, I didn't wrap and rest...will do that next time. I just put it in the oven (turned off) and let it rest in there so it wasn't taking up counter space. I like the idea of adding more seasoning half way through. I added a little bit more to my second helping.