8
Ye Olde Smoker Thread
- Thread starter Corprin
- Start date
Charlotte.:R
Autocross Champion
I’m going to make bacon and caramelized onion smashed burgers on the KJ and smashed fingerling potatoes. Tempted to top with some pulled pork from yesterday.
Bacon was actually expired. Thanks to the wifey for saving us. Went with the pulled pork topping
Bacon was actually expired. Thanks to the wifey for saving us. Went with the pulled pork topping
Last edited:
dtfd
Autocross Champion
Rakija was involved in the decision making I imagine.
brat_burner
Autocross Champion
Ahhhh hell nah, pass on that shit
Daks
Autocross Champion
Yes, yes it was.
Daks
Autocross Champion
vbrad26
Autocross Champion
Going to do pulled pork for dinner Saturday so this will be my first ever pork butt.
The plan is to get the rub on tonight, let it sit in the fridge over night, and then get it on the grill around 8AM.
It's just a little guy - a little under 6 lbs. But I still plan on it taking around 8-9 hours at 250-275.
I've been looking online and it looks like a lot of people will pull it once internal temp gets to be 160-170, and then wrap it up and even bump up the temp around 300 up to 350, and that is what I plan on doing.
And after that, pull it at 200 and then let it rest wrapped up in a cooler for about an hour( or more depending on timing).
Anything the experts here would suggest otherwise?
The plan is to get the rub on tonight, let it sit in the fridge over night, and then get it on the grill around 8AM.
It's just a little guy - a little under 6 lbs. But I still plan on it taking around 8-9 hours at 250-275.
I've been looking online and it looks like a lot of people will pull it once internal temp gets to be 160-170, and then wrap it up and even bump up the temp around 300 up to 350, and that is what I plan on doing.
And after that, pull it at 200 and then let it rest wrapped up in a cooler for about an hour( or more depending on timing).
Anything the experts here would suggest otherwise?
Charlotte.:R
Autocross Champion
I pull around 160 and put it in a foil tray and put about half a bottle of hard cider in, cover and wrap until 200-205.
I’ve had pork butts take 6 hours, and some took 9. I wouldn’t bump the temp unless you stall out and aren’t going to be able to serve on time.
I’ve had pork butts take 6 hours, and some took 9. I wouldn’t bump the temp unless you stall out and aren’t going to be able to serve on time.
vbrad26
Autocross Champion
From my understanding, isn't the wrap supposed to help it through the stall anyway? I didn't REALLY see the point of increasing grill temp, unless it was only to speed it up somewhat significantly.
Charlotte.:R
Autocross Champion
I've only ever had 1 butt stall, and I attribute it to using a drip pan. I think brisket is more likely to stall than a pork butt*
*speaking from a ceramic kamado perspective
vbrad26
Autocross Champion
Hmm interesting. All of this is new to me so I'm going in "blind" lol.
It will be going in a Green Egg, and I did plan on using a drip pan that was filled with water, or apple cider vinegar...or a little of both.