8 hours in competition for pulled pork?


 
T

TommyB

New member
Hello,

First post. Great board with lots of helpful advice.
I have an 18" WSM. Lots of success with it so far.
I entered an amateur competition. You could start cooking at 5:30 am and the pork turn-in was 2:00 pm.
Just wondering how to get a butt smoked and ready to cook in that amount of time? I tried 275-300 and it was a disaster.
Thanks!

Tom
 
I typically need 10 hours to do a 4-5 pounder. They're only giving you 8 hours if you subtract 1/2 hour for boxing and walking. I'dgo with a 3-3 1/2 pound butt,max. Cook at 275 using water.
 
Last edited:
I've done ~8 pounders in 9-10 hours, I was going to suggest cutting into ~4# chunks. I'd probably foil for at least an hour too when you get to one of the stalls to help everything inside render. I'd also go heavy on the smoke wood....and a dry water pan. try a practice run if you have time
 
My last 3-4 cooks have been at 275 on a 18" WSM...wrapped at 165, and generally finish in about 8 hours...butts 8-10 pounds. Probably could have gone a bit quicker if the meat was allowed to warm up while prepping the WSM.
 
You must log in or register to reply here.

 

Back
Top