Thank you for what I have learned here.

It took way to long and finished in a 350 degree oven but my first
pulled pork is fantastic.

I guess 225 is an okay start temp but not a good finishing temp.
Eight hours on the smoke then two hours to get to 195. Still learning
to tend fire.

The meat is fantastic. I am going to do this again.



Gene

cowboy wrote:
> Thank you for what I have learned here.
>
> It took way to long and finished in a 350 degree oven but my first
> pulled pork is fantastic.
>
> I guess 225 is an okay start temp but not a good finishing temp.
> Eight hours on the smoke then two hours to get to 195. Still learning
> to tend fire.
>
> The meat is fantastic. I am going to do this again.
>

At 225 I'd expect to cook for 12 to 16 hours. You can increase the temp
to 275 and still get excellent results in a lot less time. Butts aren't
finicky.

Cam

Cam wrote:
> cowboy wrote:
>> Thank you for what I have learned here.
>>
>> It took way to long and finished in a 350 degree oven but my first
>> pulled pork is fantastic.
>>
>> I guess 225 is an okay start temp but not a good finishing temp.
>> Eight hours on the smoke then two hours to get to 195. Still learning
>> to tend fire.
>>
>> The meat is fantastic. I am going to do this again.
>>
>
> At 225 I'd expect to cook for 12 to 16 hours. You can increase the temp
> to 275 and still get excellent results in a lot less time. Butts aren't
> finicky.
>
> Cam
>
Or depending on the size, shorter or longer. But I agree,
I'd raise the temp.

Congratulations on being happy with it though.

--
Steve

> Still learning to tend fire.

That was the hard part for me too. Some smokers are easy, others you
have to spend a lot of time on them. Whatever, the food is good.
Congrats, and enjoy!

-John O