Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[rdsbucks]

Any thoughts on what makes it work best?

[Canadian John]

 Forgive me, I don't understand the question.

[triplebq]

There isn't anything special you need to do. I would smoke the butt/shoulder for about 6 hours at 180 degrees. Then turn up the pit to about 250 degrees until finish. After the 6 hours of smoke you can wrap the butt/shoulder if you like.

[Bar-B-Lew]

Should he place it on the top right or bottom right?

[triplebq]

Should he place it on the top right or bottom right?

Unless the unit is packed I'm not sure why you wouldn't use the bottom right.

[rdsbucks]

Thanks guys. There's no recipe in the PG500 book for pulled pork. Was just curious as its my first butt on this unit.

[triplebq]

You can do a lot of things with Pulled Pork. Here is what I do:

1. Remove anything from the butt that doesn't look good. Usually you don't have to trim much
2. I usually inject mine with Butcher's or Kosmos Pork Injection. You really can use almost anything you like. I have used Apple Juice in the past.
3. Into the fridge overnight
4. Fire up pit to 180
5. Remove from fridge and coat the butt with mustard or olive oil. Anything that will help bind the rub to the butt.
6. Apply the rub of your choice
7. Onto the pit @ 180 for about 6 hours or so. Really this is up to you. I usually put my butts/briskets on around 10 PM until 6 AM.
8. At this stage you can wrap the butt in foil, butcher paper, put it in a foil pan, or nothing at all.
9. Turn up the pit to 250 and cook until 198-203.

Hope this helps

[David]

A lot of ways to cook a butt.  I like to put it on the pit at 250 for 2 hours and then kick temp up to 275 until it is probe tender  and I do not wrap until butt is done,  I then wrap for the rest and I try to get 2 hours for the wrap

[rdsbucks]

You can do a lot of things with Pulled Pork. Here is what I do:

1. Remove anything from the butt that doesn't look good. Usually you don't have to trim much
2. I usually inject mine with Butcher's or Kosmos Pork Injection. You really can use almost anything you like. I have used Apple Juice in the past.
3. Into the fridge overnight
4. Fire up pit to 180
5. Remove from fridge and coat the butt with mustard or olive oil. Anything that will help bind the rub to the butt.
6. Apply the rub of your choice
7. Onto the pit @ 180 for about 6 hours or so. Really this is up to you. I usually put my butts/briskets on around 10 PM until 6 AM.
8. At this stage you can wrap the butt in foil, butcher paper, put it in a foil pan, or nothing at all.
9. Turn up the pit to 250 and cook until 198-203.

Hope this helps

Triple that's great thanks!

[Bar-B-Lew]

Here is my method.  It may not win any BBQ competition awards, but I find it to be a very simple process that does not take time for extra steps that others use.

0. Preheat grill to 275° before pulling pork shoulder out of the fridge.
1. Pat dry with paper towel and apply rub right out of fridge without a "glue" (like mustard, olive oil, worcestershire, etc.)
2. Place on preheated grill at 275° immediately after applying rub.
3. When internal temp hits 160° wrap in foil.
4. Continue to cook until internal temp is 203° or probe tender.
5. Place in a large enough aluminum pan to pull.
6. Unwrap shoulder in the aluminum pan, let juices fall into pan, and begin to pull with forks immediately after pulling from the grill removing any fat and gristle you do not want.
7. Mix some additional rub into the pulled meat.
8. Eat

Alternatively, I have gone to this method lately.
0. Preheat grill to 275° before pulling pork shoulder out of the fridge.
1. Pat dry with paper towel and apply rub right out of fridge without a "glue" (like mustard, olive oil, worcestershire, etc.)
2. Place on preheated grill at 275° immediately after applying rub.
3. When internal temp hits 160° place in large foil pan and pour in 2-3 beers and cover the pan with foil.
4. Continue to cook until internal temp is 203° or probe tender.
5. Remove from grill, remove foil, and begin to pull with forks immediately after pulling from the grill removing any fat and gristle you do not want.
6. Pour off excess juices
7. Mix some additional rub into the pulled meat.
8. Eat

[rdsbucks]

Thank you BB Lew...do you feel you get enough smoke on the meat at 275?

[Kristin Meredith]

Questions like this are why I started the "Here's How I Cook....." section.  Lots of folk share details and tutorials on how they have cooked various meats in the threads in those sub-sections. https://pelletfan.com/index.php?board=32.0

[Bar-B-Lew]

Thank you BB Lew...do you feel you get enough smoke on the meat at 275?

I do, but my preference may not be yours.  I do not like the flavor of heavy smoke or charcoal that has you burping all day after you eat.

[Conumdrum]

Thaw in fridge for 2 full days. ( I assume it's a 9-10 lb bone-in Boston Butt), rub with Mad Hunky GPR at 8 PM, turn on smoker, set to 250 at 9:30 PM.  Put on smoker (Cherry/Maple/Hickory mix or some facsimile.  I use the MHC Lumberjack mix.  Put butt on smoker at 10 PM, monitor till 10:30 PM. 

Then go to bed, get up at 3-4 AM to check and add pellets etc.  Should be 150f or so. Go back to bed. At 8 AM probe and check temp.  It will be done at 11-1 depending on the butt.  I wouldn't wrap/inject/get fancy on your first one.  It will have a nice dark bark and be scrumptious. 

If anything extra, I'd put it in a foil pan during the first check early AM to collect the magic fat that will drip out, add it back to the pork after pulled apart.

[pagesk]

I've done up to 6 at a time on my PG500.  I usually go low and slow 225 till its done.  If I'm doing a full load I put the big ones up top right to start, I swap the side to side after about 6 hours. The 4 on I also swap around the 4 on the lower right to make sure they are evenly cooked.

When I get to about 160F I will do a little rearranging to move the cooler ones to a hotter zone.  I pull them off when the feel ready with a probe, usually just over 200F.  I foil them, wrap in a towel and stuff them into a cooler.  I transport them whole and pull them where they are going to be eaten.  Its a lot of work to pull 6, so I made one of those pullers that you use with an electric drill.  The tool does a nice job making very uniform shredded meat which is good for sandwiches.  If you going to eat it off a plate, I prefer to hand pull so that that are various interesting sizes, good chunks of bark, etc.