Pulled Pork Survey for the FE

Former Member

I just posted a cooking time issue on the Open Forum about this, but thought I'd ask you FE owners what you're experience is. To recap my other post so you don't have to click back and forth:

I cooked 4 butts at 250 degrees for 9 hours. The largest but was about 8 1/2 lbs. I cooked them on the middle two racks, I did not mop, and I never opened the door until 190 was reached in the largest butt. It was a 40 degree day with light wind.

The butts came out perfect, moist and tender.

After reading the fellow's post who took 19-21 hours to cook his butts at 225 I was appalled. I'd sure like to know your experience on your FE?

2/4/0412:08 PM

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Former Member

I smoked 61 lbs of pork shoulder on superbowl sunday. It doesn't make a difference in taste. I have done 8lbs on the big green egg for 22 hours. I love the FE. Can someone donate some more pellets to me?

2/4/043:47 PM

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Former Member

Did two 7 pound butts on the FE 100 about three weeks ago, (second shelf down). I used hickory pellets and the 250 degree setting. Did not peek for the first 7.5 hours. After 7.5 hours I opened the door and rotated the butts and inserted a prob. They were at 165 degrees. I took 6 hours more to reach 195 internal. Total ï¿½ 13.5 hrs. First part of the cook was at night and the outside temps dipped to near freezing. It was in the mid 50ï¿½s when I took them off the cooker. Winds were light the whole time. Donï¿½t know how this compares but those butts were great!

Regards,
Tim

2/4/045:33 PM

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Former Member

quote:
Originally posted by smokingman:
[qb] I smoked 61 lbs of pork shoulder on superbowl sunday. It doesn't make a difference in taste. [/qb]

I'm not sure what this means, smokingman. WHAT doesn't make a difference on the taste? How much you smoke? How long you smoke it?

2/6/043:03 PM

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Former Member

Sometimes I do 4, 6, or 8 butts. I use the the top 3 racks. I start at 225*F and after about 8 hours I jack it up to 275*F and pull them out at 195*F internal. This procedure almost always takes 12 hours give or take 15-20 minutes! This was outdoors and now indoors.

Peter

2/6/043:22 PM

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Former Member

the reason i like using pellets in my home-made smoker is for the extra heat. i start off with wood chunks. after 6 hrs i start hitting it hard with apple pellets. ten hours in, i'm pulling those butts out. commercial operation, so time is money. cost me arm and leg to run that smoker so if i can shave off an hour here and there....
once the butt reaches 150, it dont matter much anymore about slow cooking, so crank it. well, works for me..

2/7/045:15 AM

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