pulled pork advice

[bringmethemeat]

Alright people,
so am going to try some pulled pork this weekend on my bbq. The weather is pretty cold, will I need to bear this in mind when setting up my bbq and maintaining temperature?

I have a 3lb shoulder, there are only a few of us. Am I right in thinking this should take about 6 hours at roughly 250, and then an hour to foil and rest?

Any advice would be great,

Thanks,
Dave

[Swindon_Ed]

cooking at 250f i'd expect a piece that big to take more like 10hrs + resting time.

There are things you can do to speed up the cook, like cooking it hotter and foiling the pork mid way through the cook.

What are you cooking it on?

[Saucy Pig]

Guess it depends on the type of cooker, how leaky it is and how windy it gets.
Im doing those 2kg pork collars from Booker at 225° foiling through any stall and finished in around 6 hours. Resting for a while then pulling.
Not competition standard by any means but Ive never had any complaints.

[thelawnet]

I did a 9lb bone-in pork shoulder a couple of weeks ago, and it took 11 hours at 250F. Foiled for the last half.

[ConorD]

3lbs should be roughly 1.5-2hrs per lb so max 6 hours. Up to you how long to foil and rest for. Enjoy

[bringmethemeat]

Thanks for the advice everyone.

So seeing as a few of you reckon 10 hours and another recommends 6, maybe I will settle on 8
Maybe foil after 4 hours?

My bbq isn't amazing to put it nicely. Its a horizontal drum type bbq, that I have attached a thermometer to and added some air holes that I can cover/uncover. Its worked pretty well, although I was struggling to get past the 'stall' when I tried some pork shoulder a year or so ago. Maybe foiling the meat will help with this.

[Shorty73]

Below is the advice I gave my mate via Facebook who was struggling.
I'm no expert but I always get good results and nobody's died as of yet!

"Not teaching you to suck eggs but this is what I do,

Whatever the weight of meat I'll Double it to give me a serving time. So if I want to serve at 7 PM and I've got a 10 pound peice of meat, I know I need to start 20hours before so 11pm. This gives me an hour to light the fire, take the meat out the fridge to come up to room temp, get the smoker to around 300f. This leaves 19 hours. 15 hours of cooking at 1.5 hours per pound and 3 hours holding wrapped in foil in a warm oven or warmed cool box. 1 hour spare in case something goes wrong (more coal etc).
If the cook takes longer it just eats into your holding time and if its done early if you tell people to come round a bit early you can serve quicker.
Once the meat is in the smoker will come down as the meat asorbs some of the temp. Get it to 225-250 and leave it be.
The worst bit is the stall. The last shoulder stalled at 170 for the best part of the cook then soared to 195 in the last two hours. You've just got to bear with it. If you bottle it and can't hold out you can wrap it in foil and that will cook it quicker but you'll lose the bark. Obviously only wrap after you finish smoking (meat won't take any more smoke after 120-140 so its a waste after this temp). Number one thing is to leave it alone if possible. Apart from adding a few wood chips or mopping really quick every one to two hours I leave the lid on and try to forget it."

It's always hard to cook BBQ to a set time. The advantage with Low and Slow is you can hold the product for a good while. No two cooks are the same but I never did we'll at just aiming for 1.5 hours per pound.

[bringmethemeat]

Brilliant, thats a big help.

I'll just give myself a few extra hours to allow for any incidents

Nice one,
Dave