Need help with timing of pulled pork

Help me plan out getting pulled pork on the table for lunch. - Reddit

You can keep it in a (pre-heated) cooler for a few hours and shred it at the event or cook and shred before the event and reheat on the grill.

Advice on timing of Pork Butt / Party - Smoking Meat Forums

I found that if you pack the pulled meat in ziploc bags with the pan juices from during the smoke you don't need additional liquid at reheat ( ...

Pulled pork butt cook time | THE BBQ BRETHREN FORUMS

205 is way too low. Butts will frequently need to go to 205 to be probe tender, and if your pit temp is only 205 you'll never get the meat to ...

Need help with timing of pulled pork | Traeger Owners Forum

Hit 170F at 11:30 AM, each butt went in an aluminum foil pan with 1/2C brown sugar and half a stick of butter. Covered tightly with aluminum ...

Hot and Fast vs. Low and Slow Pork Butt - Heath Riles BBQ

Start cooking. Once the pit reached temp, I laid the Hot and Fast Pork Butt directly on the grates and let it cook for about 1 hour. I ...

What are the steps and timing to BBQ (low and slow) pork shoulder ...

Leave it there for at least an hour, but you can leave it for 3 hours as well. The meat continues to slowly cook , the collagens are broken down ...

Very long cook times for pulled pork | Smoking Meat Forums

All of my pork shoulders have been a minimum of 8lbs and maximum of 9.5lbs yet I have yet to have a cook time of less than 24 hours. My last one ...

Pulled Pork 190 F vs. 205 F - Cuso Cuts

When the pork is 190 F, it comes off the grill to rest for 30 minutes (no peeking). It's now ready to shred. Pulling Pork at 205°F. When you ...

How Long to Smoke a Pork Butt

Smoke the meat until it reaches 185°F (85°C) for slicing or about 207°F (97°C) for pulling (pulled pork). If you prefer, you can wrap it once it reaches ...

Hot and fast pork butt... timing? - THE BBQ BRETHREN FORUMS

I put it on for 3 hours at 250, and after the third hour (or when the bark looks perfect) I foil it and put it back in for a couple a more hours ...

How To Cook Pork Shoulder for Pulled Pork - The Kitchn

Cooking time will be between 2 to 4 hours, depending on the amount of pork and whether it's bone-in (which takes longer to cook). This is entirely hands-off ...

How to make perfect pulled pork - BBC Good Food

The cookery team recommend cooking your meat for two hours per kilogram on a super-low heat, around 140C, or gas mark 2-3. Barney says it's ready to be taken ...

Pork butt - when is it done? | The Virtual Weber Bulletin Board

It needs to feel like a bag of melted butter, no resistance, and the meat does not grab the probe when you pull it out. Like. Reactions: Adrian- ...

Pork butt timing - TexAgs

At 225 I would count on letting an 8 pound, bone in butt go for at least 14 hours until internal temp at the thickest center is 160 degrees. If ...

Oven Pulled Pork Butt—Low and Slow - 101 Cooking For Two

Two hours per pound at 250° is a good starting point for timing. This time will vary from 1 ½ hours to 2 ½ hours per pound by the weight and ...

Please help…Pork won't pull a part! | The Virtual Weber Bulletin Board

I went with a 6 – 6.5 lb pork butt no bone. I was using regular Kingsford with a little apple wood chips (about half a hand full) in the ...

Pork butt done 5 hrs early: HELP! - EGGhead Forum

What I did on forum advice from a caterer it wrap them in heavy duty foil and put the in a low (150-175) oven until it was time to pull them. It ...

Pork - Timing Advice? | Traeger Owners Forum

The meat should stay hot for many hours. You might want to check the meat temperature a few hours before the feast and put it back on the grill ...

How to Smoke a Pork Butt | Beginner's Guide - Lane's BBQ

Your trimming doesn't have to be perfect just knock down that layer of fat closer to the meat - For safety, trim away from your body and hands. (see our video ...

How Long to Smoke a 10 Pound Pork Butt and When to Wrap

Make sure you let it rest for about an hour before pulling. This allows some of the juices to be absorbed back into the meat, and for it to cool enough for you ...