My First Time Making Pulled Pork - Questions


 
G

Greg Y

TVWBB Pro
Allright guys,
Since I joined this fine forum I quickly learned that I can create my favorite food (pulled pork) with my Weber Performer using the "snake method" (which I would call the chain method or fuse method, but I didn't come up with it so I lost my chance). I also learned that I would need to buy a "Boston butt", which for some reason is from the shoulder of the pig. (Who named this cut of meat anyway?)
Since this is my first time, I have some trepidation. After doing some research, I have some questions for you folks:

1) Temperature: I should try to keep the grill at 250F, with a range of 225-275 considered acceptable. The internal temperature should reach 190F. Is this correct?
2) Time: How many minutes per pound should I cook it? I see some disagreement on this.
3) Tray of water. What is that for? Is it a thermal flywheel? Something to keep the meat moist? Where should it go? Over the coals, next to the coals, under the meat? If I understood why it was there I could make a more educated decision on the placement.
4) Inject it first? Some do, some don't. Does it make a big difference?
5) How big of a "Boston Butt would you suggest I buy? (I would like to make a lot of pulled pork, if it's good, I'll give some away)
6) Anything I overlooked? Feel free to share any advise.

Sorry for all the questions, but if you could share your experiences, I would be grateful.
 
1) Temperature: I should try to keep the grill at 250F, with a range of 225-275 considered acceptable. The internal temperature should reach 190F. Is this correct?
you are fine between 225-275, i would aim not to go higher than 250, but no worries if you do. 190 is acceptable even go to 195-200. Key is to learn how to test probe tender....one way is to insert a fork and twist...if there is very little resistance you are there.

2) Time: How many minutes per pound should I cook it? I see some disagreement on this. Expect 1.5 to 2 hourse per pound....if you are going 225-250 i would go with 2 hours. You can always rest wrapped in foil and towels if done a little early.

3) Tray of water. What is that for? Is it a thermal flywheel? Something to keep the meat moist? Where should it go? Over the coals, next to the coals, under the meat? If I understood why it was there I could make a more educated decision on the placement. it is meant to keep your temp low at 225 since the water absorbs heat and then when it boils the steam takes the heat out of the cooker. It goes just under the lower grate, not on the coals, but on the L part of the bracket that also holds the lower grate.

4) Inject it first? Some do, some don't. Does it make a big difference? Personal preference try one way and the other next time to see what you like.....both ways are great

5) How big of a "Boston Butt would you suggest I buy? (I would like to make a lot of pulled pork, if it's good, I'll give some away) I go to BJs and usually get 2 8 pounders wrapped in a single cryovac package. That'll get you a good amount for a first time

6) Anything I overlooked? Feel free to share any advise. Have fun, don't get caught up in being exact and remember there is no perfect way, experiment with rubs, injections, temp, etc. IT'S ALL GOOD!!!!!
 
sorry just realized you are not using a WSM. on a grill, go indirect putting the coals on each side and drip pan in the middle...you can put water in this for your heat sink. The butts should go over the water pan/drip pan and should not directly over the coals.
 
Like James said, 225-275 is fine. It is difficult to get a precise reading anyway but pork butt is pretty forgiving. And 190 is a good place to start checking for done. If it is bone in, the bone should come right out and like James said, you can check with a fork. Dont worry as much about the temp. The more you can break the fat down the more you will enjoy it. Dont even be afraid of temps above 200.

I've never really thought about time per pound but I would expect 1.5 - 2 hrs per pound is safe enough.

I would definitely use a tray under the meat primarily to keep from creating a mess in the bottom of your grill. I've never cooked one in a performer so I'm not sure if water is necessary or not. I suppose if you started without and had trouble keeping your temps down you could always add it. I see it as more of a heat sink than anything.

Injecting is up to you but certainly not necessary. If you have the tools and want to, it certainly wont hurt anything and gives you an opportunity to introduce some flavor inside the meat - although one of the best ways to get flavor inside the meat is to sprinkle on some rub after you have pulled it.

And like James said, BJ's and Costco both sell a 2 pack with butts that are in the 7-8 lb. range. The general guideline is about a 50% yield so an 8lb butt would give you 4lbs of meat. Roughly 16 sandwiches. Probably one half tray of meat. If you want a whole bunch, cook both butts. Cook time will increase but not double.

I guess I would say get your fire settled in until you feel confident it will stick. Dont make big adjustments to the vents. A little at a time and wait 10-15 minutes for them to fully take effect. Then adjust a little more if necessary. Dont panic if it isnt going the way you want. Just make adjustments slowly until you have it under control. Pork butt is pretty forgiving. And like James said, if it finished early you can wrap it and put it in a cooler with lots of towels and it will hold a long time.

Othewise, I assume you are going to use some wood chunks of your choice placed along your "chain". Dont plan to do much else that day. Ice down your beverages the night before. :cool: And like James said, enjoy. Take notes if you are into such things and it is mandatory to post before, during and after pictures here. ;)
 
Thanks guys, yes I am doing this in a kettle grill as I don't have a WSM (yet).

Oh! Water boils at 212F! I hadn't thought of it being used to regulate the temperature that way. Clever.

A couple of more questions:
They always wrap it in foil afterwards and put it into an ice chest. What is the purpose of this and how long should I leave it this way? (I'm going to be dying to taste it)

Can I use wood chips or do I need bigger chunks? Should I soak the wood first?

Thanks for your help!
 
wrapping and putting in the ice chest is only to hold temp till ready to serve if you need a few hours. If you don't need the time, I let is rest about 30 minutes and then begin pulling. Go right ahead and taste immediately if you wish...it's called a "taste test" and no harm done, you deserve it.

I use chunks but you can use chips as well, just put a handful in and replenish every half hour for the first two or three hours.

Above all, no downside...just do what you think is right and enjoy!
 
Another tip if you only have wood chips is to put them - dry - in an aluminum foil "pouch". Poke some holes in one side of the foil with a fork and place the pouch on the coals with the perforated side up.
 
THANKS GUYS!
The pulled pork came out awesome. The only hiccup I had was that I went through 2-1/2 "snakes" to get the job done. No big deal there. I also found out that the original thermometer on my Performer is a little whacky by using a thermocouple plugged into a multimeter to double-check the temperature.
Your encouragement and advise was very helpful, and it allowed me to be relaxed throughout the whole 13 hour process.

As requested, I tried taking pictures, but the camera batteries were dead (no surprise) and the only other AA batteries we had in the house were in my son's Wii remote, and they didn't have enough juice left to operate the camera either. Sorry fellas.

Thanks again!
 
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