Pulled Pork Sliders for Super Bowl Party

[GSDC]

Alright, I need advice from the experts.  I know that I can rely on you guys, as your forum threads are so informative....and your pics are so mouth-watering!

I'm hosting a Super Bowl party this Sunday with guests due to arrive around 5pm.  Because my wife bought me a #1 for Christmas this past year, I figured that pulled pork (offered as "sliders" with a variety of BBQ side dishes) would be a natural crowd-pleaser.  Problem is: I've tried one Boston Butt so far - a 4.75 pound small one that, after 10 full hours in the smoker (most of this time at 225, but the last hour or so at 250 to try to get the temp up), I never got passed 185 degrees IT.  The weather forecast here for Sunday is high of 67-degrees, 30% chance of showers, so ambient temp shouldn't be an issue.  From what I've read in these forums, it seems that butts can keep warm in a cooler for up to 4 hours, so I've got some flex time to work with.

The Boston Butt that I have for the party is 7.94 pounds.

My question is:  How would YOU cook this (foil part-way through to help speed through the stall or no foil at all...what temp to cook at)?  And most importantly, what time would YOU put this butt in the smoker, considering that guests will arrive around 5pm Sunday? 

Thanks in advance.

 

[Walt]

I would put it in 17 hours before you intend to serve, expecting it will take about 12 hrs to cook (1.5 hrs per pound).  It could go 2 hrs per lb so 17 hrs would cover that + 1 hr rest. Once IT is 200 double wrap in foil put it in a clean ice chest wrapped in towels & leave it until your ready to pull & serve. 

The 17 hrs is very conservative but I dont like to keep guests waiting.

The danger zone for food is from 40 - 140 deg.  It wont be an issue even if it sits in that cooler for 7 hrs.  I had one in the cooler that long for Christmas & when I pulled it out it was toasty warm & ready to serve.

Try brineing it for 24 hrs & then rub it down & let it sit for @ least another 24 hrs.

Tony is the local butt expert so I would defer to his opinion if it varies from mine.

 

[DivotMaker]

GS, you can't go wrong with pulled pork and football!  Great choice!  Walt is right about the recommendation on time - 1.5-2 hours per pound.  If it takes less, just dial-down the smoker to 140 and leave it in there to hold.  I do this a lot, and have never had problems with losing moisture or food safety.  In 3-4 hours of hold, the 200-degree butt will stop cooking, but won't cool to an unsafe level like it might in the cooler.  Then, 30-minutes before pulling, remove and foil-wrap to rest in the cooler.

Here's my best pulled pork recipe:

http://smokinitforums.com/index.php?topic=1012.0

Until you've tried brined butt, you haven't had really great pulled pork! ;D  I tried this on a whim, and will never cook another butt without brining first!

The only thing I differ with Walt on is the 24-hour rest in the fridge with rub after the brining.  What I do is remove the butt from the brine, give it a good rinse to remove excess salt, slather with yellow mustard and rub, then into the smoker it goes!  The rub liquifies and soaks-in as the meat slowly comes to temp.  If I don't brine, then I definitely rest a rubbed butt in the fridge overnight.  I believe the brining process adds flavor and moisture, and eliminates the need to also hold rub overnight.  At least, that's my experience.

If you're not checking internal box temp, during the smoke, with something like the Maverick ET-732, I might up the temp on your smoker to 230, since (based on your first butt) it may be reading a little low. 

As for foil-wrapping during the cook:  Not necessary.  The stall will occur, but the bark gets oh so nice and chewy during its journey through the stall!  It may take several hours, but it will eventually climb!  Foiling really doesn't save that much time, and I think the bark is much better unwrapped.  Just make sure you have a pan full of apple juice or beer in the bottom (next to the smoke box) for moisture!

 

[swthorpe]

I agree with the previous answers, but would add another voice to the brining process.  The last butt that I did was around 8# and I brined it ... this was the best that I have produced, very moist, melt in your mouth good!  I would allow at least 2 hours per pound for smoke time at 225-230...I have found the 1.5 hour rule to be less than what was needed to get to an IT of 200.  I would also put the fat cap on top in the smoker so it can reduce into the meat as it cooks.

 

[GSDC]

Thanks so much for the responses.  I knew I could count on you guys!

Here's my plan then: Since my last butt took far longer than expected (and never did reach temp of 200), I'm going conservative on this piece of meat and am planning a 2-hour-per-pound cook-time.  With a one-hour rest afterwards, that'll put me at 17 hours cooking at 230.  So, with guests due to arrive at 5pm, I'll be putting this boston butt in the smoker at midnight, Saturday night (my first over-night smoke....I don't see myself sleeping much that night!).  I ordered the Maverick thermometer (due to arrive today!), so I'll be monitoring the IT all along.

Next questions: I read a recent post of someone who did a similar size butt in just 8 hours!  With my luck, that'll be what happens to me Sunday.  If I wake up Sunday morning at 8am and this piece of meat is at/near 200, what should I do to hold it for the next 9 hours?  If I turn the temp down to 140, will it hold for 9 whole hours in the smoker without drying out?  If I leave it in the smoker for that duration, should I take it out and double-wrap in foil first?  Or, should I leave it in the smoker for 5 hours, then put (foiled) into a cooler for the remaining 4 hours?

Divot, I think I'll try to brine this butt, as you suggest.  Do you still use the same butt-brine recipe that you originally posted in this forum?  How long should I brine it?  I brined a whole chicken this past weekend at one hour per pound...it turned out unbelievably delicious.  I brined hot chicken wings according to the recipe on this forum also and they were great as well.

 

[es1025]

Gsdc
I would increase your temp to 240. Most recipes I have read say between 225-240. The added temp will not hurt the meat. I would also wrap after 5 hours, this will allow you to power thru the stall. I agree that each meat is different. I followed this method on Saturday and a 7.5# butt hit 201 after 8 hours and 20 minutes.

 

[DivotMaker]

GS - yes, I use the same brine recipe.  I usually put it in the brine about 12 hours prior to smoking (due to the large size). 

As far as planning for a 9-hour hold:  I've never held one that long, but would probably foil-wrap and hold in the smoker at about 145.  It shouldn't cook more, but retain moisture and stay at a safe temp.  Hopefully, you won't have to hold it that long, but you never can tell!  Last time I did one overnight, it cooked at 1 hr per pound, and was just about done when I got up!  Held that one for 5 hrs, and we had it for lunch!

 

[swthorpe]

I think you will be OK lowering the temp and letting the butt rest in the smoker for some period of time and then wrapping and resting in a cooler until you are ready to pull it.    But, I will be surprised if you reach 200IT by 8am if you are starting at midnight.  However, if you check at 8am and the butt is above 175IT (meaning that you have likely past the stall period), you could try lowering the smoker temp by 10F or so.

I have done one overnight butt and was very nervous, slept on the couch checking the Maverick every 30-60 minutes!  Not necessary!  The SI #2 purred along beautifully all night long in an ambient temp of about 30F.  So, I would suggest watching the Maverick for the first hour or so just to see the temp ranges (at 230, expect swings of +/- 15F) and when you see it thermostat cycling on and off, you will have it dialed in.  Get some sleep and it will be waiting for you in the morning!

Happy smok'in!

 

[GSDC]

Thanks again, guys.  I think I'm set to go.  I'm still waiting on Fed-Ex to deliver my Maverick (and, more importantly, my hickory dowels to smoke this thing with!).  I'm in Myrtle Beach, South Carolina.  We're having a time battling this unusual winter storm (schools have been closed Tuesday through Friday due to the ice storm and frigid temps...yet Sunday's forecast is a high of 67 degrees.  They always say, "if you don't like the weather here in Myrtle Beach, just wait 10 minutes and it'll change.") and I think its delaying delivery.  Tracking says that the package was in Florence, SC (about an hour away) this morning, so hopefully I'll have it by tomorrow.  If all turns out, I'll take some pics and try to figure out how to post them.

 

[Walt]

If I take pics useing my Android phone (HTC EVO), I can't post the  pics.  However, useing the Samsun tablet, I can post pictures.  I do have to crop the pictures 1st.  Good luck.

 

[DivotMaker]

Hehe...sounds like the weather in Arkansas!  We've been having 40-50 degree temp swings within 24 hour periods this last week!  Crazy this year!

Here's a little thing I posted on pictures that might help:

http://smokinitforums.com/index.php?topic=1272.0

If you run into problems, let us know!

 

[GSDC]

Alright, its a little after 7am, Super Bowl Sunday.  The butt has been cooking for 7 hours.  I'm a little nervous, because I don't really remember prepping and putting the butt in the smoker.  I vaguely remember my wife waking me last night (I had asked her to set the alarm on her phone for midnight), but I don't remember much after that.  However, I see the empty brine bucket in the kitchen, the strainer in the sink (for rinsing the meat from the brine), and the mustard bottle and mostly empty bowl of rub on the kitchen island, so I'm hopeful that everything went according to plan.  I've heard of sleep-walking before, but I've never heard of sleep-BBQing. 

The Maverick is reading 163 IT. I'm assuming that we're into the stall.  Guests are due to arrive in about 10 hours, so I think we're good.  We need only go up 37 degrees in 10 hours.....that would be one epic stall if I couldn't get the temp in that amount of time!

Divot recommends holding in the smoker at 140 degrees if it finishes much earlier than anticipated.  However, if it finishes with 3-4 hours to go, which would be preferred: foil-wrapped and put in the cooler or kept in the smoker, then removed with 30 minutes rest before pulling?

 

[Walt]

Option 2

 

[swthorpe]

Sounds like all is going well...you are definitely in the stall range right now, but don't be surprised that it will stay in this range for quite a while!  Once it starts to move, you should be good to go after a couple more hours.

If you finish early, I would also go with lowering the temp and keeping the butt in the smoker.  However, I would suggest removing it about hour before you want to pull rather than 30 minutes for the rest period.

Good luck ... should be a nice day at your place!

 

[DivotMaker]

"Sleep BBQing" is a known disorder, and is often experienced by only the most hardcore Q'rs out there!

Last time I got up to put something on in the wee-hours, I forgot to poke a hole in the foil for the drain hole!  It was quite a feat to get that done AFTER it got to temp, and I realized what I'd done (or, actually failed to do)!  I was in full panic mode, and was definitely no longer sleep Qing!

Sounds like you're on the way to success!  You know when you are actually in the stall when the temp remains constant, and you may actually see it cool down a few degrees!  I don't know why, but the butts I buy seem to stall in the upper 170s to low 180s, rather than the 160s.  Must have something to do with the amount of fat content...not sure, but it's very consistent.

I also agree with the 1 hour rest, if you have the time.  I usually go at least 30 minutes, and don't see any real difference in the meat after pulling it.

 

[GSDC]

Well, good news and bad news. 

The good news: the pork was AWESOME...the best I've ever eaten.  It was devoured very quickly and everyone raved about its flavor.  It was so juicy...the brine definitely made a difference.  In all, it cooked for 16.5 hours - a little over 2 hours per pound.  I could have sped it up a bit by increasing the cook-temp, as the Maverick was reading anywhere from 205 to 225 box temp with the temp set at 230 (and a beautiful, warm,spring-like day outside).  I never saw it hit 230 inside the smoker one time.  I was able to pull it out of the smoker and let it rest in the cooler for an hour before needing to pull it.  Everything timed out well for the party. 

The bad news: In my excitement of shredding that delicious, beautiful pork, I completely forgot to take pictures!  It had a nice bark and was super-juicy.  Absolutely perfect!

Thanks for all the advice!

 

[swthorpe]

Congratulations!  Nice to hear of yet another success story. Cheers

 

[DivotMaker]

Congrats on a big success, GS!

 

[Walt]

Look under "Mods & Adjustments", "Temperature Adjustment".  It sounds like the dial on your thermostat is about 15 degrees out.