pulled pork tomorrow, need advice!

[buglebuster]

I'm doing pulled pork for a bbq at 2pm on my traeger. Have never done it before. I bought a 22 lb boneless pork butt in that is packaged in 2 pieces. I already have my rub decided but was wondering if I should do an apple juice/vinegar injection that I keep hearing about? Also am reading 1.5hrs per lb, it's 2 pieces so after a little trimming about 10 lbs a piece. Wondering what time I need to get up to start this process and can I pull it straight from the fridge or let it come to room temp 1st. Thank you!

[vandeman17]

Injection is nice but not a necessity in my opinion. Time wise I am not so good with because I just kind of watch it but make sure you get it to about 195 degrees internal temp and then you should be able to pull it nicely. Right out of the fridge has worked for me. 

[lamrith]

Start now...  pulled pork is forgiving and rewards well.  Plus it will need to rest anyway before pulling.  Mine Alway come straight from fridge.  If you start tomorrow you will have to foil it to push thru the stall.  Will post link from pc shortly.

[elkaholic123]

  I think if you want it tomorrow, it needs to be started tonight by midnight or so though 

[lamrith]

Here is a way to do it in shorter timeframe, it requires using "the crutch" meaning you foil for a portion of the cook.  I will admit I have yet to cook one the old fashioned way, my smoker was such a PITA that I needed shortest cook time I could get, so always used the crutch.

I have not used his rubs/bourbon, but I followed his cook for time and foil etc.  Applejuice works GREAT while foiled to keep moisture up rather than bourbon.
http://www.smoking-meat.com/august-22-2013-hot-and-fast-bourbon-smoked-pulled-pork

I also found on the last one I took internal temp to 205 and WOW was it good and fell apart!

And yes start soon, midnight means you should finish around 9am with the hot and fast method.  Then let it rest, rest time varies, then you have to shred it.  Finishing cook 9-10am, leaves just enough time, you will be shocked how fast that 4hrs vanishes..

If you want to go low slow traditional I think you almost need to start now?

[Bean Counter]

tagging.

We've always done crockpot for pulled pork. Don't have a smoker. 

[bigsads]

start it around 4pm, at 210-220.  smoke for the first 4-5 hours, place in aluminum pan, seal with foil and let it roll until internals reach min of 200 (it will run up to 160-170 pretty quick, but the stall usually takes forever to climb out of from there.  rest for about a hour or so and start shredding.  mix in some of the juices and some BBQ sauce, place in crockpot set on warm until time to serve.  this is how I have got excellent results out of my masterbuilt time and time again

[Curly]

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.

[dscubame]

I do pulled pork at least 4 times a year on my Traeger.  Each time 30-40 lbs.  Pulled then put in family size freezer bags in freezer, usually get about 18 family meals. 

Pull it when internally it reaches 190 degrees.  Room temperature before you put it on is always a good idea.  Traeger set at 225 degrees. 

Use the Traeger recipe for the basic advice, follow it even roughly and you will be all good.  Three most important items above.

What I found works real well is after I shred the pork I throw it back in on the smoke setting for 30 minutes.  Covered with foil and juices added to keep it from drying out over those 30 minutes. 

Most important to bring to 190 degrees or pork won't pull (shred)

http://www.traegergrills.com/teamtraeger/post/2013/08/17/Quick-and-Easy-Traeger-Tips-Pulled-Pork.aspx#.U-VVlCvn_bg

[buglebuster]

I do pulled pork at least 4 times a year on my Traeger.  Each time 30-40 lbs.  Pulled then put in family size freezer bags in freezer, usually get about 18 family meals. 

Pull it when internally it reaches 190 degrees.  Room temperature before you put it on is always a good idea.  Traeger set at 225 degrees. 

Use the Traeger recipe for the basic advice, follow it even roughly and you will be all good.  Three most important items above.

What I found works real well is after I shred the pork I throw it back in on the smoke setting for 30 minutes.  Covered with foil and juices added to keep it from drying out over those 30 minutes. 

Most important to bring to 190 degrees or pork won't pull (shred)

http://www.traegergrills.com/teamtraeger/post/2013/08/17/Quick-and-Easy-Traeger-Tips-Pulled-Pork.aspx#.U-VVlCvn_bg

2 10lb chunks at 225 for how long to reach 190?

[Blacklab]

Love pulled pork    I usually rub day b4 pull out of frig 30 to 60 mins b4 cooking. 225 to 250 till IT is 195 then wrap in tin foil an towel stuff in cooler for at least 1 hour 2 is better. Proceed to pull and redistribute juices..... Nothing wrong with starting early then keep in cooler wrapped for several hours till ready to chow down 

[Kc_Kracker]

no michael dont inject it, do an apple cider vinegar spray on the outside, helps the bark alot. bit not required or needed. just rub it down, toss them in fat cap on top and run them at 225 at 1.5 hrs per pound til you hit 190 internally , then pull it and wrap in in foil flip it over and let them rest for 45 minutes, then eat

[dscubame]

I do pulled pork at least 4 times a year on my Traeger.  Each time 30-40 lbs.  Pulled then put in family size freezer bags in freezer, usually get about 18 family meals. 

Pull it when internally it reaches 190 degrees.  Room temperature before you put it on is always a good idea.  Traeger set at 225 degrees. 

Use the Traeger recipe for the basic advice, follow it even roughly and you will be all good.  Three most important items above.

What I found works real well is after I shred the pork I throw it back in on the smoke setting for 30 minutes.  Covered with foil and juices added to keep it from drying out over those 30 minutes. 

Most important to bring to 190 degrees or pork won't pull (shred)

http://www.traegergrills.com/teamtraeger/post/2013/08/17/Quick-and-Easy-Traeger-Tips-Pulled-Pork.aspx#.U-VVlCvn_bg

2 10lb chunks at 225 for how long to reach 190?

Plan on 7-8 hours but check earlier to be safe, depends on outdoor temperature.  I also loaded up the bottom of my Traeger with fireplace bricks that helped it hold temperature more consistent but not sure that really is effecting the cooking time.  I may note that I am not against fluctuating temperature when bbq'ing.  I did the bricks when I was more of a newb and erroneously bought into the consistent temperature being important.   

[dscubame]

no michael dont inject it, do an apple cider vinegar spray on the outside, helps the bark alot. bit not required or needed. just rub it down, toss them in fat cap on top and run them at 225 at 1.5 hrs per pound til you hit 190 internally , then pull it and wrap in in foil flip it over and let them rest for 45 minutes, then eat

What KC said...  leave the fat on face up.  When reaches 190 remove, rap in foil, flip, and rest is some damn good advice.  It sounds like your doing 20 pounds so don't count on 30 hours however, check after 5 or 6 and plan on 8.

[CAMPMEAT]

Not hijacking the thread, but I have a question for you BBQ pros.

My wife's relatives are from the south, Alabama. I had the absolute best BBQ in the world. All that was used was white vinegar with melted butter only. Has anyone you ever used that combo only ? It was to die for.................