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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Pulled Pork Trouble
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Old 02-22-2012, 04:19 PM   #21
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I thought 12-15 hours was a long time!

Lately I've been lazy since it's been so cold out. I just put the pork in the crock pot and let it go until it pulls the right amount.

If it gets overdone it's still better then no pulled pork IMO.

But I can't wait until it warms up a bit and I can break out the smoker again. DO up some ribs too...


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Old 02-22-2012, 06:22 PM   #22
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Do you have your butts at room temp when you throw them on? That'll suck some heat/add some time. But shouldn't take 22 hrs. That's a long arse time. I usually average 12-14, depending on the ambient temp. How thin is the gauge metal on your smoker? Fairly well sealed up? You might be losing heat somewhere.


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Old 02-22-2012, 06:44 PM   #23
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Fridge temperature.
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Old 02-22-2012, 06:54 PM   #24
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I must be doing something very stupid and very wrong. Not sure what it could be at this point.
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Old 02-22-2012, 07:23 PM   #25
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I pull my butts out of the fridge, and then go get my smoker going. By the time that is up to temp, the butts are pretty close to room temp. That helps a bit.
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Old 02-29-2012, 01:16 AM   #26
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Quote:
Originally Posted by dfess1 View Post
I pull my butts out of the fridge, and then go get my smoker going. By the time that is up to temp, the butts are pretty close to room temp. That helps a bit.

This is what I do and even the huge ones take 14-15 at most. 19 is pretty darn long for a 4 pounder. I even smoke my at 200-225 and they never take that long. Are you sure your thermometers are accurate or in the right place when measuring the heat inside the smoker? Also I never cook to temperature, usually just until I feel it is done, you get the hang of it after a while.


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