Pulled pork - low and slow

[CHokKA]

Hey everyone

I've just been to the local butcher and ordered a 4kg Boston Butt (I asked for a 4kg neck end, bone in which he said he could do no problem) to pick up on Friday. Firstly, have I got the correct UK cut for pulled pork? I'm fairly sure I have, but there's no harm in being 100% certain. Should I get them to remove the bone or leave it in?

Secondly, I'm hoping for around a 9 - 10 hour smoke on this. Is that way too low for 4kg and wanting it pullable? What temperature should I aim for in the smoker, and what temp should I aim for with the pork butt?

The last time I smoked a pork butt was also the first time and it didn't go well so I am trying to make sure that I have covered all my bases this time before doing it on Saturday. All help is greatly appreciated

[derekmiller]

I always leave the bone in. The pleasure is pulling it out with no meat on it. Keep the smoker between 230F and 260F and my target temp is around 205F for the meat. For that size I would probably allow for a 9-12 hr cook.

[JEC]

Again leave the bone in, it adds flavour and satisfaction. I've started doing turbo butts at 350 with no noticeable loss in moisture and saves considerably on the time, less or no stall for example. In my experience with pulled pork you learn so much over the first three or four cooks you shouldn't sweat it too much.

[Tiny]

Hello chap,
Perfect cut, bone in 250 ish aim for 205 Personally I think your timings are blindly optimistic, and I should know, I would allow 12 hours minimum.

You make no reference to the skin, am assuming you have had jonny butcher slice it off and you will be creating crackling to enjoy with beer at the latter stages of the cook?

Good pork butt is just relax and time, wishing you a porktastic time,
Tiny

[Artust]

I'm still at a total loss as to how people do butts this quick. First big one I did that was 3.5kg took 17hrs to cook at 225f! And that was to get to an internal temp of 200f

I have done some smaller butts since that have still taken 12-14hrs as the same temp.

A few people have mentioned recently about bumping up the temps to 270-300f without noticing any real loss in quality.

There was a video recently where Bob Gibson in the states was doing butts for 8hrs at 225f and when he pulled them they looked amazingly tender.

As I say... I am at a loss. Any thoughts?

[JEC]

Have you checked your thermometer? Most cook to grate temperature, it could easily be 20 to 40 degrees below what you are seeing. The other thing is each butt is different and will stall for more or less time, the figures are averages and give no indication of standard deviation, ie the time is plus or minus X hours

[Artust]

I use a Maverick ET733 for grill temp and internal meat temp. The guage in the lid of the smoker does seem to measure low by 15-25f

[CHokKA]

Hey again everyone

I forgot to ask the butcher, but I also figured that he'd probably need to do it at the time I purchase, but what's the going rate for a 4kg pork butt? This is the first time I'm using this butcher, he's close to my office, and I'm hoping that on Friday it'll be reasonable but I just want to make sure he's in the correct area. Should it be around £20 - £25 for 4kg?

[YetiDave]

The key to getting butts done quicker is to stop taking the lid off and looking at them Cook a little hotter too, there's nothing wrong with ramping it to 275 or so. That's still a meagre 135C

In answer to the price question, I wouldn't pay more than £4 per kg. Usually I pay around £3.30/kg

[CHokKA]

Thanks YetiDave. I'll give them a call tomorrow and ask them what I can expect to pay per kg.