Sped-up Pulled Pork

[Tom Chips]

Ok, thanks to my procrastination, I have a de-boned 10 lb pork butt that I want to cue up, and have finished by midnight tonight. Hopefully in the fridge to chill by 1 or 2 AM. The meat wont hit the WSM till about 4 PM. I'm thinking about higher temps, like 275-300. And maybe foiling when it hits 160 or so. Does this sound feasible?

I honestly cant remember if I have ever foiled PP.

Kevin, save me man.

Thanks.

 

[dsitterson]

I cooked one the weekend and got the temps up to 325-340 until the rain came then i foiled and put in the oven at 350. It was a 10lb picnic. It came out great there was a lot of juice so I added some bbq sauce and apple cider vinegar chopped it up and tossed it in with the juice. It was kick butt.
http://i287.photobucket.com/albums/ll136/dsitterson/butt.jpg

 

[Bill Hays]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Chips:

Kevin, save me man. </div></BLOCKQUOTE>
LOL!!

 

[K Kruger]

Yup, Tom, feasible. At ~310 lid I figure a bit more than 1 hour/lb, usually--and that's without foiling. If you cook till 10-10:30-ish, assess at that point and decide whether you want to foil.

(Looks great, d!)

 

[Tom Chips]

Thank you! I got it sitting at 275 steady at the lid, with it tamped down a bit, so I will open it up a bit.

It just went on, so I'm a bit behind. Also, I kind of spread it out over the whole grate a bit. Since it's deboned, it was easy to spread out the meat, hopefully speeding up the cooking process.

I would like to not have to foil it. Now I'm going to hit the kitchen to make the vinegar sauce, and the finishing chipotle-raspberry sauce.

 

[Tom Chips]

Wow, those sauces have some tang to them. Very tasty. My kitchen smells great too.

 

[Tom Chips]

Of course, re-reading the earlier posts from yesterday, I forgot to omit the apple cider vinegar from the raspberry chipotle sauce. Re-tasting it, I realized how over tangy it was. It overwhelmed the other flavors. So I adapted the recipe after the fact with the chicken broth, and thyme additions. That really has helped. Its quite a bit more balanced now. I'm loving this stuff.

I re-strained the whole product after the addition of the chipotle. I didn't want any seeds marring the final product.

Temps at the lid are hovering just a bit over 300. I might have to add more fuel later. But we'll see.

 

[K Kruger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">So I adapted the recipe after the fact with the chicken broth, and thyme additions. </div></BLOCKQUOTE>
Good save.