British BBQ Society Forums

Hi y'all,

I tried my hand at some ribs (first attempt was a failure due to a massive mis calc on how long some VERY meaty ribs would take) and second was fantastic (although it took about 6 hours in total (worth it though)

I am going to have a crack at Pulled pork this weekend. I was planning on buying around 2KG of pork shoulder, injecting this with a bottle of cider before putting in the smoker on around 250F.

I thought I would check with you guys on the following:

Cut of Pork: I am planning on getting this from the butcher but wondered if there was a specific cut other than 'shoulder'?

Should I use a rub (if so, any recipe suggestions?) and should I let the cider soak overnight?

How long would this roughly take to get up to pulling temp?

Any other tips (I have heard taking off, foiling and wrapping in a towel for an hour or so)

Cheers guys!

good luck! hopefully this post will point you in the right directio

http://www.bbbqs.com/Forum/viewtopic.ph ... her#p10308

i havent heard of injecting a butt with cider, sounds tasty, the more experienced guys on here will help you with that.

Thanks oddsocks, that will help me with butcher!

I apply the rub several hours to a day ahead. If I inject, I do it just before putting the meat on the smoker. You can find some rub recipes in the "rubs sauces and marinades" setion of this forum.

You can figure on about 1 1/2 hours per pound of meat. That would come to a little over 3 hours per kg. Of course, this is only a rough guideline. Every piece of meat is different, so it could take upwards of 2 hours per pound.

Remember, while you are smoking the pork butt, you will reach a "stall" period when it reaches an internal temperature of around 165 F. The internal temperature will remain around the same, or even drop slightly, for 2, 3, or more hours. Don't worry, once it breaks the stall (that is the period where the collagen is breaking down) the temperature will rise fairly quickly. Some people will wrap the butt in foil once it hits the stall stage, that will accelerate the cooking time.

Pull the meat off the smoker once it reaches an internal temperature of about 195F. Wrap it in foil, then in a few towels (you can also use newspaper) and let it sit for at least an hour before pulling.

Have fun!!!

Hi Mike,

Great Advice! thanks

I couldn't get any shoulder from the Butcher this morning so I am going to have to try again tomorrow, leaves me little time to let the rub do it's job

am hoping to get a few ribs on before the nights out as well

How did it go?

Really well thanks!

Bit of a disaster at the butchers, they ended up giving us a section of pig that had the leg,ribs ending at the top of the leg. 4kg in total had to remove all the skin and trim cut it into sections. It took an age to get up to temp and was a little dry to taste, but was very flavourful and pulled well, I didnt get an picks of the result I am afraid, few of the prep. Thanks to all for the good advice!

If the weather holds out I may try again!!