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Pulled pork, again - how to have ready by 11 am without babysitting


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Pulled pork, again - how to have ready by 11 am without babysitting

lisaress | Apr 27, 2011 07:29 AM

Yes, another pulled pork question...

I have made pork butt many ways with great results. The last pulled pork I made, I did in the gas grill with wood chips which helped me to maintain an even temperature. I can't remember how long I cooked it. I know I have gone all night in the oven for lunch the next day. Whatever method I use, I like to cook at 225 until it reaches 195-205.

I now have a Char-Griller Duo. I am planning on smoking 2 - 8 lb butts on the charcoal side. I need for them to be ready by 11 am. How can I do that without monitoring the temp all night? What if it finishes at 3 am and I am sleeping. I don't have a wireless thermometer, but I am thinking of getting one - suggestions for a model are welcome.

Some thoughts...

1. Cook all day the day before, refrigerate, and then bring back up to temp in the morning.
2. Partially smoke in the charcoal side and then put in the gas side all night.
3. Is there a way to cook in the charcoal grill that would ensure even temp all night? I have looked at the Minion method, but this party is not a place to experiment.
4. I know I can hold them in a cooler for a few hours. How long could I hold them in a low oven (150), tightly wrapped, without it drying out.

Opinions and approximate cook time would be appreciated. Today is Wednesday and the party is on Sunday at my house, so I have access to grill, oven, microwave, refrigerator.

One more question... I see a lot of recommendations for tighlty wrapping it for a while, even if not holding, to soften the bark and keep moist. I kind of like that crunchy exterior. What do you all prefer?

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