Decided to work on my pulled pork method today. Rubbed it down last night, wrapped and refrigerated. It hit the grates at 545 this morning.
22 inch SSP, snake method 2x2x1 with apple wood chunks. Tip Top Temp for temp control. (side note: the snake method and the tip top temp are two separate methods for temperature control, this was a test of the legitimacy of combining the two, and the results.) target temp range: 225-240.
I reached 140 in a little over 3 hours. 2 hours later it hit 160...and the stall....
I decided before the cook that I would cook through the stall. I never expected a 6 HOUR STALL!!
Never the less, I held out.
Once the stall broke, it took about 1.5 hours to reach 190. At that point I added a couple more pieces of wood, quickly brought the temp to 325, and let the grill come down slowly to 275.
I reached an IT off 198 at 745pm.
Lessons learned:
Sometimes it just takes 14 hours to smoke a butt.
The snake and Tip Top Temp are a match made in heaven. Temperature stayed between 227 and 233 for ten straight hours. With temp control like that, I'll be able to start them the night before and sleep through the stall.
With the combo of the snake and Tip Top Temp I can get over 14 hours from a 22 inch.
Cooking through the stall gave me the best pulled pork to date. The bark was like moist jerky and the inside was like velvet.
This is now my method for pulled pork.
Cheers, TheBigDawgFL
Topic: Saturday = pulled pork (Read 1058 times)
