Christmas Pulled Pork

RacerX

RacerX

Professional Knucklehead; aka Jeffncs / RacerX
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Spent the day smoking ~16# of pulled pork for Xmas. My smoker got temp around noon and I dropped the butts onto the grate. 4 hours later they hit 165F internal temp. I double wrapped them in foil and dropped them back on until the internal temp hit 205 2 hours later. I pulled, wrapped the butts in towels and let the rest for an hour. They’re now pulled and triple foil wrapped in an aluminum tray in the freezer. I had a couple sandwiches... and it doesn’t suck! 22 hungry people will get fed at least once next week.


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Jeffncs said:
Spent the day smoking ~16# of pulled pork for Xmas. My smoker got temp around noon and I dropped the butts onto the grate. 4 hours later they hit 165F internal temp. I double wrapped them in foil and dropped them back on until the internal temp hit 205 2 hours later. I pulled, wrapped the butts in towels and let the rest for an hour. They’re now pulled and triple foil wrapped in an aluminum tray in the freezer. I had a couple sandwiches... and it doesn’t suck! 22 hungry people will get fed at least once next week.


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I’ll be there in an hour!
 
Jeffncs said:
Spent the day smoking ~16# of pulled pork for Xmas. My smoker got temp around noon and I dropped the butts onto the grate. 4 hours later they hit 165F internal temp. I double wrapped them in foil and dropped them back on until the internal temp hit 205 2 hours later. I pulled, wrapped the butts in towels and let the rest for an hour. They’re now pulled and triple foil wrapped in an aluminum tray in the freezer. I had a couple sandwiches... and it doesn’t suck! 22 hungry people will get fed at least once next week.


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Is that brown sugar on top?
 
CZfool68 said:
Is that brown sugar on top?
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Yes... When I’m smoking strictly for my own enjoyment, I go very traditional with my rub. The group that I cooked for prefers a slightly sweeter pork so I tried adding a little extra brown sugar to the top to melt and/or carmelize on the pork. It worked out surprisingly well. The sweetness is subtle and balances out the bite of the chili powder and red pepper seasonings.
 
You got those butts to 205 degrees in only 6 hours? What temperature was your smoker running at?
 
Yum! A Christmas pork shoulder might be the trick. One week out and I do not yet have my menu nailed down. I am usually better at this.
 
Miss Lily said:
Yum! A Christmas pork shoulder might be the trick. One week out and I do not yet have my menu nailed down. I am usually better at this.
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I am trying to talk my wife into a whole beef tenderloin, but the ham and turkey traditions are strong. :(
 
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Pack72 said:
You got those butts to 205 degrees in only 6 hours? What temperature was your smoker running at?
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I was going to ask the same question. My Butts usually take twice as long.
 
Pack72 said:
You got those butts to 205 degrees in only 6 hours? What temperature was your smoker running at?
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i ran my smoker 200-225 until they hit 165. I bumped it up to 250 once they were wrapped in foil. I let the rest for at least an hour after they were pulled from the heat.
 
Looks yummy. I've never gotten to temp that fast. 16# would normally take me anywhere from 10-14 hrs on my Primo Ceramic grill.
 
Wrapping at 165 really helps bust through the stall and at that point it's taken all the smoke it's gonna take anyway....... Looks great!!!
 
Jeffncs said:
i ran my smoker 200-225 until they hit 165. I bumped it up to 250 once they were wrapped in foil. I let the rest for at least an hour after they were pulled from the heat.
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That's the method to my madness.
 
HMP said:
When you say, "Somewhere in NC," yeah, we're going to need an address!
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He’s in wake forest, let’s form a feasting mutiny!
Miss Lily said:
Yum! A Christmas pork shoulder might be the trick. One week out and I do not yet have my menu nailed down. I am usually better at this.
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Once you figure out what you menu is, please post it. I remember last year’s being quite impressive.
 
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