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Pulled pork question


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Pulled pork question

JBethell | | Jun 30, 2009 06:46 PM

I'm smoking 2 boston butts, about 8lbs. each, for the 4th of July. I'm injecting them with an apple cider, bourbon, seasoning mixture, rub, then smoking them in a gas smoker.

One of the square jobs, around 4 feet tall. Similar to this


My question is two part. #1, how long should I plan for? I plan to cook at about 225, until the meat is 195-200, but I've seen suggested cook times from 8-20 hours. I understand that the cook time is simply a guideline, but I'm just wanting to avoid having to pull the meat at 3 AM.

My second question, is being that one piece of meat will be closer to the heat, should I switch grates partway through the cooking?

Thanks, and sorry for my rambling!!

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