![]() ![]() I won't go into a full blown discussion of the virtues of Lexington versions, East Carolina, and whether to use vinegar, mustard or a tomato sauce. I've learned about Pulled Pork from those in the South East, particularly the Carolina's. Being an Okie (go figure with my handle) in the Air Force I had the pleasure of traveling the world and the US, and I've always found time for learning how different regions love their Q. ahh Grasshopper, come along on this journey we call "pulled Pork". SO, WHAT DO YOU DO WITH A BUTT AFTER COOKING?Įat it. Now, what I have done is finish them off in foil to get them moist and then pop them on the grill for 10-15 to crisp up the outside. (See link to recipe at the bottom of this 101). A good vinegar based mop does wonder for pulled pork. It's also hard to get some mop onto the meat. Brown" bark with my butt, and you can't get that with foil - it's too "mushy". My complaint is that I want some of the "renowned Mr. I'm not a fan of foil, but it does a great job of keeping the moisture in. Sometimes, when I hit it and it's been a while, I'll bump the cooker up to 250☏. This can last 45 minutes or can last up to 2 hours. When cooking butts, the internal temperature can often stall while the connective tissues and fats break down this occurs usually around 180☏. These each averaged about 12-14 pounds each. yes really.įYI, in my Model 150 (that's my big one guys) I've done up to 8 butts and it average almost 1.5 hours per pound total. ![]() ![]() I've seen everything from 1 hour per pound to up to 2 1/2 hours per pound. I start checking mine about 1/2 way through my estimate and keep an eye on it when I'm mopping it. My recommendation: plan for 1 1/4 hours per pound, but don't do this blindly. I go on my instincts more than my Polder. If it's a small pork butt, I might cook it only to 190☏. I shoot for an internal of 205☏ (and I check several places before I'm sure - it's hard to get a good consistent read on pork lots of fat can throw the reading off). There is some controversy as to what temperature I've seen mention of everything from 180☏ to 205☏. The preferred method of cooking pork is indeed to use a Polder (or other remote probe thermometer) and cook to internal temperature rather than time. The shank portion can make some tasty pulled pork as well, but it will have a slightly different texture, and more connective "stuff" in it, not to mention the big ol' shank bone (good for soup stock). The butt portion is most popular because it has less bone and less connective "stuff" in it. You generally make "pulled pork" from a pork shoulder cut (either butt or shank). The back "shoulder" of a pig would be called a haunch or a ham. "Shank" end - so called because it has the shank bone in it. "Butt" end - so called because it is the butt end of the shoulder (it isn't the actual "butt" of the pig.just the shoulder) This is NOT an endorsement for them)Ī pork shoulder (front part) can be divided into two parts: It won’t tell you everything! I’ve developed this guide to give you enough information to start smoking your own.ĭevelop your own techniques and lessons and keep good notes.įor purposes of this 101, I purchased a pair of butts at Sam's Club (they use IBP and I've had great success. ![]() There are many sources, lots of information, but I'll try to put a little here for you to get started. There are a lot of questions about pork shoulders and butts, so I’ve developed this guide to help you with the basics. ![]()
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