Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Lumpy Coal on December 09, 2015, 04:55:58 PM
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So starting to do some research for doing my first pulled pork. I know there is a lot of info in the WKC which I've read a lot of. In my searching I found this http://www.weber.com/recipes/pork/pulled-pork-barbecue-with-hot-pepper-vinegar-sauce which is from a book I have and saw on the Internet. Well in there Jamie Perviance says to cook the pork shoulder at 350-450f until internal temp of 190 is reached. Most everything I've read here says much lower grill temp plus adds foil wrapping and what not. In the interest of time I'm tempted to try Jamie's method but want good results. Anyone ever try this? Recommendations are most welcome.
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I cook mine to 195 if I'm going to pull it as opposed to slice it. I smoke at 225 to 250. Wrap it in foil once your bark looks visually pleasing. When the stall sets in open your vents and crank up the heat. I have not tried anything similar to what your link lists but I can't imagine it wouldn't taste good. Might try it with a smaller picnic shoulder just to compare the two methods.
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I usually smoke them at 275-300, don't really stress the cooker temp. At that temp it usually powers right through the stall. I bring mine to 202 internal. Never had any complaints
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At 350 or more he will get quite the carry over. Might even wind up with some spots hitting over 200f doing that. Myron Mixon says he can cook moist shoulder at 350f AND Perviance is Weber's go-to guy so both of them have got to be onto something.
I'd suggest using a whole bone in blade. If you get a small supermarket cut it make dry out at that temp.. Or put a pan of water right over the coals. Maybe do both. Highest I've ever gone was a little shy of 300.
Let us know how it turns out.
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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.
I'm a Carolina boy, so vinegar sauce is a must for me with pulled pork. My go to recipe is: 2 cups apple cider vinegar, 3 tablespoons brown sugar, 1 tablespoon salt, 1 tablespoon crushed red pepper flakes.
Can't wait to see how it comes out, and be sure to post some pics.
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I cook around 260-280. I smoke with apple wood and cook to 195. I then pull it off wrap in foil and let it sit for about one hour. Don't worry, Boston butts or shoulders are very forgiving. They can handle wide temperature fluctuations. Just throw it on the kettle and cook it. Another thing I do is cut off the fat cap. I have found that it does not add to the moisture on the meat. All it does is melt and roll off in the drip pan. There is more than adequate marbleing through out the meat to keep it moist. Also with the fat cap removed you will get more bark...the good stuff!
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I've stopped wrapping and usually cook in the 260-280 range. It's high enough that it barely stalls. I haven't figured out my ideal temp yet but have yanked them off between 195 and 205. I like the fork and twist test (insert fork and twist - if it's like swirling spaghetti it's done) because all butts are a little different.
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I now do mine hot and fast. Works out roughly to be about an hour per pound. Powers right thru the stall.
http://weberkettleclub.com/forums/grilling-bbqing/the-18'-outrider-is-a-great-cooker/
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Great input guys! Apparently more then one way to skin a cat...or roast a pig...or something like that.
I will be trying this hopefully within a week or so...very busy.
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MY GF's brother in law usually does his around 325. He never has to sit through a stall and it always comes out as good as my slow and low shoulders. I think shoulers and butts have enough fat to prevent them from drying out when cooking at higher temps.
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MY GF's brother in law usually does his around 325. He never has to sit through a stall and it always comes out as good as my slow and low shoulders. I think shoulers and butts have enough fat to prevent them from drying out when cooking at higher temps.
@MikeRocksTheRed interesting. Does he foil at any point?
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@TheDude - No foil....he usually flies right through the stall.
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This is an interesting thread. If I can rip through a butt, without having to get up at the butt crack... I'm all over it.
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I've never cook that butts that fast either. Might have to give it a try, though.
I usually run about 275º, plus or minus 10º. I do not wrap butts for home use, only when competing. After they hit 195º IT, it's all about the feel.
Just be sure to give yourself enough time to let them rest for at least an hour, then I use HD foil and a tight lidded cooler.
BD
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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.
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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.
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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.
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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.
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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 ???
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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.
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@pbe gummi bear Ah yes, everyone likes a good big butt ;) SJ
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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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... 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.
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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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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.
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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!