Pulled Pork Confusion

[TheDude]

If I can rip through a butt, without having to get up at the butt crack... I'm all over it.

Oh that's rich. You should add that to your signature.

Thanks. I'm pretty vain, but not enough to quote myself.

[LaTuFu]

I stay in the 225-250 range, simply cook through the stall with no foil. Usually 12-13 hours needed.

I also trim the fat cap.

[blieb]

I used to run my temps at 250-275, and wrap after about six hours once the bark had set.

But my last two trys at pulled pork I've run at 225 and didn't wrap. It took a lot longer, but man I'm so much happier with what comes out. Much much better bark, and more complete fat rendering. Better texture too. Even my wife agrees, and insists that I do it this way from now on.

This!  I usually try to start at 225 ... and just leave it, probe in.  Once I pass the stall, toward the end of the cook, I'll open all the vents and really get that crust goin' ... sometimes up to 300.
I usually play around in the 225-270 range for long haul portion of the cook.
Bark is really important to me.  I also try to pick butts with more dark meat.
I cook to 199-201 usually.

[SmokenJoe]

I started w/ the Harry Soo Slap-Yo-Daddy (SYD) Pork Butt recipe/method and never looked back (find on tVWBB).  I like that when I thump the meat after resting, it quivers like a bowl of jello (fat well rendered).  I wrap in pink paper and sometimes will drive it to 203 after unwrapping (before resting) to enrich the bark.                           SJ

How did your cook turn out          

[pbe gummi bear]

I used to run butts at 225 and they took forever. Since then I smoke them at 275 or even up to 300 for larger butts and have had good results with more reasonable cooking times.

[SmokenJoe]

 @pbe gummi bear   Ah yes, everyone likes a good big butt                          SJ

[jfbincypress]

I cook mine 225-250, never wrap, and cook to an internal temp of 202. Love the extra "barkiness", and never have a complaint.


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[addicted-to-smoke]

... If you get a small supermarket cut it make dry out at that temp...

This, in particular caught my eye, because I'd always read the main difference between small butts and larger ones was cook time. So that said, I shop at grocery stores and they always seem to be about 5-8lbs (2.3-3.6kg).

I've only done a few, have taken them to 190 or 200 F, sometimes foil wrapped sometimes not, and usually cooking at somewhere around 230-260 F.

They pull apart "OK" but never quite as easily as I know they should. So the dryness thing ... I may search for larger cuts and see what happens.

Then again, I often forget to rest it in a cooler or whatever, too, so that's probably part of my problem.

[3sSecurity]

I used to run butts at 225 and they took forever. Since then I smoke them at 275 or even up to 300 for larger butts and have had good results with more reasonable cooking times.

Pretty much the same for me. I run around 275 now with great results. I usually take them off and rest right around 198 IT.

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[doubt3]

Never tried it hot and fast.  Usually 275-300, wrap in butcher paper when stalls (if bark looks good), then pull when IT is 200.

[Tommy B]

I run my cooker at 250 and cook until probe shows internal temp at 190. I start probing the butt for tenderness. When I prober and the probe slides in like a hot knife through butter the butt in done. Typically 195-203 internal temp for me.... I don't do vinegar sauce myself.... Good luck!