Pulled Pork Test This Weekend

[miguelb]

Hey everyone, it's been a while since I've posted... hope you all are having a good 2022 so far!

Instead of a new thread I thought I would post here. Going to be trying Matt Pittman's Mexican Pulled Pork tomorrow - he is cooking at 250f but I try to smoke at a max of 225. I think it will take about 12 hours at 225f - what do you think?

Cheers!

How did it turn out after all?

 

[Rino]

Okay first off, for years, the proven, and IMO, best way to do any BUTT is to cook unwrapped till 203° then WRAP in foil, towel, and in a cooler for at least 2 hours...

SO, again, IMO, if you are trying one unwrapped, then at least try that method so you can actually imitate the way it's been done buy hundreds for years.

BOTH, should get wrapped in foil and towel in cooler for the 'REST'.
The real science and mechanics happens in that cooler!

Me? I'll never wrap a BUTT during the cook... but that's me.

Hi new to forum in the UK. Sorry for the dumb question but when you say 'cooler' do you mean a cool box that you'd put beer and ice in or just in the fridge? Thanks in advance.

 

[JPSBBQ]

Hi new to forum in the UK. Sorry for the dumb question but when you say 'cooler' do you mean a cool box that you'd put beer and ice in or just in the fridge? Thanks in advance.

He means an empty cooler without the ice. It works as a hot box as well as a cold box due to the insulated nature of its construction.

Don’t be all hung up on the method, but rest is very important for butts and briskets. FYI, the method described above is nowhere near “proven”. There are many ways to achieve your personal desired results. I suggest trying multiple ways to see what you prefer.

Enjoy the ride!

 

[RayClem]

If you want to cook your pork but without wrapping; by all means do it. If you want to wrap in foil; that's OK too. If you want to wrap in butcher paper; go for it. Pork butts tend to be very forgiving. There are many ways of getting the job done. Try all three ways and see which you like best.

Cooking without foil will enhance the bark, but since most people turn a pork butt into pulled pork, the bark just gets mixed in with everything else anyway. Personally, I don't think it is a big deal either way. If you like more bark, then do it without wrapping.

 

[Rino]

He means an empty cooler without the ice. It works as a hot box as well as a cold box due to the insulated nature of its construction.

Don’t be all hung up on the method, but rest is very important for butts and briskets. FYI, the method described above is nowhere near “proven”. There are many ways to achieve your personal desired results. I suggest trying multiple ways to see what you prefer.

Enjoy the ride!

Thank you I'm sure I will.