pulled pork tomorrow, need advice!

[buglebuster]

Well I ended up smoking it for 14 hrs at 225. It seriously took that long to reach internal temp of 190. I pulled it wrapped in foil and let rest for 1 hour. Then pulled it apart, it was awesome! So juicy and tender I had lots of compliments. I ended up injecting it with an apple juice, apple cider vinegar,  brown sugar, and traeger pork/poultry rub. Then after 3 hrs sprayed it with the leftover juice every hour.

[jason stevens]

Sounds good buddy.

[Whitpirate]

What is this "stall" that I hear mentioned?  Is that just what it sounds like?  It gets up to a certain temp and then stays their for a while before rising more? 

Never done this before, but I'm thinking of trying it after seeing all the delicious looking pics on here.

The stall happens because the collagen inside the mean liquifies and then cools the temperature internally for a bit, meaning it takes longer for the BTU to penetrate and get you going back up. 

All large primals stall.... it is the bane of great BBQ if you can't fade the stall and have to do something drastic to get back on time for a turn-in or a planned meal time.  I like to do my pulled pork the day before and then reheat to serve.

It freezes pretty well too.

[Curly]

Thanks for the explanation. 

[lamrith]

It freezes pretty well too.

Yeah making more than you need in a cook lets to leverage the cook time/fuel into more food.  You may only need one 8# butt.  Go ahead and cook both to maximize output.

IF you plan to freeze I recommend you get yourself a vacuum sealer, even the basic Foodsaver ones work great.  Then find a way to capture the juices and run-off from the cook in a clean catch basin of some sort.  When you shred it, ad some of the juices to the shredded product.  Then vacuum seal it and into the freezer.  To reheat just put the frozen bags in boiling water, you can even do this camping for a tasty campfire meal!

Another option for that second butt is to make burnt ends.
http://www.smoking-meat.com/september-12-2013-pork-butt-burnt-ends

[Curly]

Those burnt ends sound delicious!

[Whitpirate]

When freezing I put ice cube trays of the drippings in to freeze and then put them in gallon ziplocks.  Add to chili, stews etc.... I do the same for chicken stock, etc...

Easy peasy.

[Blacklab]

Very nice. If ya have any left overs, it freezes well when vacuum packed. Also we make pizza, enchiladas, nacho's, and chilli with left over pp. 

P.S. Welcome to the ADDICTION.................. 

[dscubame]

Well I ended up smoking it for 14 hrs at 225. It seriously took that long to reach internal temp of 190. I pulled it wrapped in foil and let rest for 1 hour. Then pulled it apart, it was awesome! So juicy and tender I had lots of compliments. I ended up injecting it with an apple juice, apple cider vinegar,  brown sugar, and traeger pork/poultry rub. Then after 3 hrs sprayed it with the leftover juice every hour.

Awesome man and good work. 

Opening the lid to spray every hour I bet is what made the cook time so long.  Just talking out loud here for the sake of the passion.  I tend not to open my lid and gave up on the spraying, keeping my lid closed I imagine is why my Traeger is closer to 8-9 hours.  ( I do a little different method for the juices but that's for another day).  But hey why bbq for only 9 hours when you can do it for 14, more time to drink beer and smell the smoke.

[CAMPMEAT]

Those burnt ends sound delicious!

Burnt ends in dirty rice.................mmmmmmmmmmmmm!!!!