Pulled Pork


 
Cody

Cody

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My daughter has been starving for some more pulled pork. Started with a rub the night before.


On the pit this morning.

A peak after a few hours/ sprits with some cider vinegar.

All done and resting.

Didn't get any plated pics or any of it pulled. Everyone was hovering around me waiting, not sure why dinner wasn't for like 2 more hours.
 
Dave I cooked at 260-270 for majority of the cook. It took around 10 hours. Thanks for the comments it was great and the bark on this one was one of my best.
 
Cool. How much did it weigh, and did you foil? The two I smoked the other day were both nine pounds, and I didn't think I could get up early enough to have them done by supper. I've done it many times by foiling, but I just like the taste and texture without it. Edit: (I assumed you didn't foil from the bark, but was just checking to be sure.)
 
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The butt weight was 8.5 untrimmed and I did foil. I put it on about 6 a.m. and didn't foil until it reached 165. We had planned to eat late because I figured it would have been longer and had I not foiled it would of taken way longer.
 
Gotcha. I wish there was a chart that showed how much time foiling would save cooking at various temps, I guess assuming you foiled at 165 or so. I used to get 8 lb. avg butts done in my UDS in under nine hours all the time without foiling, but I just haven't done enough day cooks without foiling on the wsm to get any reliable times down. Lately all I can get are butts 9 lbs+, so I've continued to cook real slow overnight and milk out the cook.
 
Dave sorry for the short replies earlier I was responding from my phone. I foiled at about 160. The bark looked great to me at that time and was set so I went with it. I noticed right away though when the foil was on because the IT rose much faster then it had been. That coupled with using a higher pit temp undoubtedly helped. I also foiled with a little cider vinegar I know that didn't do anything for temperature. I should say it also took it about 6-7 hours to reach 160 and I was getting nervous especially since I debated on not foiling and I also cooked fat cap down. Next time I plan on going overnight low and slow (will be my first).
 
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