The amount of calogen (sic?) is a huge factor in the stall phase but crucial to flavor. Larger butts take longer per hour and have a better chance of stalling for longer times (up to 3 or 4 hours at the 150 to 160 range) I generally rely on the 1.5 hrs per pound ratio with small (4 to 6 lbs) bone-in butts. Smoking Pork Butt depends on butt size… no joke here. If I am cooking salmon it is 130 and off to sit and rest to 133 to 135. The thermometer is key to all successful cooking. Preheat the smoker to a hotter temperature than you need initially since you will lose heat while you are putting the meat in the smoker.
Staggering is good if you can but you might just have to do the best you can to make them fit. Regarding placement, unless you have a fairly large electric smoker, it's going to be a tight fit most likely. You are looking at 14-16 hours and you'll know when they are done as you will be able to pull the bone right out and the meat will be extremely tender. If you do not have a thermometer, I recommend you at least get an inexpensive one. It's not a crime to finish them in the oven once you place them in foil pans. To speed things up, you can smoke them for the first 6-8 hours or so then wrap them in foil or place them in deep foil pans for the remainder of the time. Cook to an internal temperature of 200-205 ☏ for the best pulled pork you have ever tasted. Undercooked they will be tough, dry and just not very tasty.īoston butts are best cooked to temperature in order to guarantee they end up tender and juicy. Pulled pork is not prone to drying out and the biggest mistake that folks make is to UNDERcook them. 240☏ is not a bad upper limit to help them get done a little faster and to help the smoker to overcome all of that cold mass. I recommend setting the smoker to at least 225☏. if you have any more questions or need something clarified, please let me know. It is very low on salt and has just the right amount of brown sugar to create a perfect bark as well as many other smoked meats. You can find decent rubs at your local store or online however I am particularly partial to my own original rub. You need the sugar to create a good bark on the outside. I recommend a rub that is sweet and a little spicy without a lot of salt.
#SMOKED PULLED PORK REST TIME HOW TO#
Here's a recipe that shows you how to get a pork butt done in only 5 hours If you would like to speed up the process a lot, there is nothing wrong with that. Try to maintain 225-240 degrees during the entire process. If you choose to wrap, just do so when it reaches a good mahogany brown color which is usually after about 6 hours of cooking. you will know it is done when it is so tender it is falling apart and/or the bone will pull out easily with very little resistance.
If you prefer, you can wrap it once it reaches about 160☏ to speed up the process. Smoke the meat until it reaches 180☏ for slicing or about 207☏ for pulling. It weighs about 5 lbs and i was wondering how much smoke time do you think it should have and what would be the best rub for a beginner.Ī: A 5 pound pork shoulder (pork butt, Boston butt, picnic etc.) will require 10-14 hours of total cook time.
It will be smoked in a smoker with an offset firebox. Q: I am looking to smoke a pork butt for the first time.
Here you will find a list of the various beef cuts that we have smoked up and we’re always dreaming up new beef recipes you can cook in your smoker.
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