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[Coreman]

Newb here with a new pellet smoker and trying to get my pulled pork on point. So far I have done two of them and both were good- just not as tender and easy pull as when my buddy does his on the egg. Here is what I have done:

First time- approximately 15 pound Boston Butt bone in:
Rubbed it up good with a number of seasonings
Cooked at 225 for approximately 3 hours in covered
Sprayed with apple juice every hour or so during this timeframe
After 3 hours transferred it to an aluminum pan added a beer as liquid to the pan covered and cooked another 5 hours or so at 250 until internal temp was 190
Let sit about 1 hour and then pulled
Flavor was good, smoke ring good, just not as tender as I wanted- actually some what tough in certain areas while pulling.

Second time:
4 lb no bone Boston butt
Seasoned and put on grill uncovered at 225 until internal temp hit 160- ended up being about 4 hours
Transferred to a pan added apple juice to pan covered bumped temp to 250 and cooked until internal was 205. About an additional 4 hours. Let sit for 1.5 hours and pulled. Better than first time just still not as tender as I had hoped.

So the question is what do I need to do to get it perfect/better?
Cook longer?
Cover earlier?
Wrap in aluminum only instead of using aluminum pan on the bottom?
Temperature issues?
Should I be injecting these?
Thanks in advance for any insights you can offer.

[Bar-B-Lew]

You can do a lot of what you asked as questions.

I cook mine at 250°-275° until it hits the stall around 160° internal temp.  I then wrap it in foil and put it back on until it hits somewhere between 200°-205°.  When the probe goes in like butter, it is ready to pull.  I then put the foiled pork in the pan I plan to pull it in.  I open the foil in the pan to let all of the juices out and then I pull the pork apart right in the juices.  I don't let it sit.  I am satisfied with how moist it turns out every time and I prefer to keep the amount of steps in the process to a minimum.  Of course, I am not cooking in competitions.  I am only cooking for family and friends.

[pmillen]

Take a look at Bentley's Basic Pork Shoulder/Butt post here.

[Ross77]

I typically smoke mine at 225 until about 200 internal. I never wrap them. I cover with yellow mustard and then a dry rub. You could try an injection. I’ve done it both ways and it came out about the same tenderness.

I also prefer boneless, as the bone-in has a ham texture I don’t care for.

You might want to try an ambient temp probe to make sure the smoker is really at the temp it’s set at.

[Mudflap]

Like others said cook till prob tender. Just stick the prob in several places and if it enters with ease then it is done. Like they said 200-205 but each chunk of meat is different. Not done until ready...
Other then that you have it.

Mudflap

[dk117]

15 lbs?  Ive never seen one over 8 lbs.   Also 200 not 190, and check for probe tenderness.

Inject yes, molasses glue for your rub, pan or wrap is fine. 

DK

[Bar-B-Lew]

One thing you will find here when you ask your sort of question will be lots of possible answers.  You will have to determine on your own what you wish to try.  That is the +/- of this place.  Lots of great ways to make something based on everyone's own experiences that work best for them.  You need to try some and then figure out what works best for you.  Hopefully, all of the options are not overwhelming to you.  Keep cookin!

[Bentley]

The tenderness issue is easy as it is just a matter of time, for lack of a word.  Forget the temperature...if you cant remove the ENTIRE bone easily or for boneless if you cant shred the meat...it is probably not as tender as most would consider for pulling.

And when that happens, try it like them Tarheels and chop it!  I like chopped pork much better then pulled anyway!  Once sauced, you can get more on a bun, if you still eat it.

Yeah, a 9lb, butt would be huge...15lbs. we are getting into small shoulder weight!

[Canadian John]

 Very few of us have done perfect cooks from the start..I feel it is important to log your cooks so you can duplicate the good ones or make slight changes to see the differences. One thing to bear in mind is the meat. It is not all created equal - some being tougher or drier. That is always a factor..As for cooking, I never cover or wrap..You may want to use some of the pan juices to add to the pulled and/or chopped. A good rest after cooking is  a plus too...

[dk117]

The tenderness issue is easy as it is just a matter of time, for lack of a word.  Forget the temperature...if you cant remove the ENTIRE bone easily or for boneless if you cant shred the meat...it is probably not as tender as most would consider for pulling.

And when that happens, try it like them Tarheels and chop it!  I like chopped pork much better then pulled anyway!  Once sauced, you can get more on a bun, if you still eat it.

Yeah, a 9lb, butt would be huge...15lbs. we are getting into small shoulder weight!

This is spot on.  Some like mushy crock pot pork.   Some like chopped.  Some like smoked and pulled.

I prefer smoked and pulled, but in this it's subjective.  If the bone pulls out effortlessly you're good.

DK

[silverbullet]

My question is, what do you mean by "let it sit" Every pork butt, brisket gets a at least a couple hour rest it the TFC. Towel, Foil, Cooler Meaning putting a foiled pork butt in a cooler with a towel draped over it. Rest is important! Moist & tender every time!

[urnmor]

We probably all do it a little differently.  I for one use Heritage boneless pork butts that I buy from my butcher.  I do not inject a brine however prior to cooking I will insert garlic cloves throughout the butt and add a mustard based moisturizer.  I then add my rub.  I do not spray during the cook however I add apple cider or water in an aluminum pan and set the grate over it.  I normally cook at 235 until it reaches a temp between 190 and 200.  I then remove from the grill wrap in foil and let it rest for an hour or two before pulling.   

[Trooper]

Welcome aboard this forum Coreman,
I don’t think you’re very far off from some awful decent pulled pork.

I certainly would explain how I do mine, but you’ve got enough tips already to last you for quite awhile.

[cookingjnj]

Lots of real good suggestions from pretty good group of experts, and I will bow to them for suggestions.  The key is, and several have said it, Keep Cooking and have fun learning.  Creating anything original, and cooking any dish is original each time you do it, is learned from past experience.  I am willing to bet your PP is better than you are giving yourself credit in achieving.  Enjoy the learning process and have fun!

[Michael_NW]

Lots of real good suggestions from pretty good group of experts, and I will bow to them for suggestions.  The key is, and several have said it, Keep Cooking and have fun learning.  Creating anything original, and cooking any dish is original each time you do it, is learned from past experience.  I am willing to bet your PP is better than you are giving yourself credit in achieving.  Enjoy the learning process and have fun!

+1

You found a great place to ask questions. I know you'll be able to find a method that works for you and produces tasty BBQ for you and your family.