Pulled pork

Bambeklr

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Hello eveyone..... I cooked 2 ten pound pork butts in my 5 series. I put them on 250 for like 3.5 hours and then planned them and covered them for another 6.5 until they were just over 200 degrees. The meat was done perfectly but I wish I had more smoke flavor. What do you suggest I do differently next time?
 

MikeInFla

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I did my first Boston butt over the weekend and let it go until internal temp was 165 (just over 8 hours). I wrapped it it foil and let it finish until it hit 205. I agree, not as much smoke as I thought it would have and it did have more smoke flavor than my Pit Boss pellet grill but I would also like more smoke.

I also have the A-Maze-N pellet tube but I didn't use it this time, maybe next time and I'll see how that turns out. You can find those at Walmart or Amazon. Really that might be the only thing you can do and like you I want more smoke but my family was fine with it and said they could taste the smoke. I am guess one of those guys who wants to eat and taste a smoke cloud!
 

primeone

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Welcome to the forum @Bambeklr 🍻

I would also try wrapping in butcher paper. I haven't done it yet, but others I've spoke with highly recommend it. I've also heard positive reviews on using the pellet tubes.

Pellets might help with the smoke flavor. What brand/flavor did you use?
 
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Bambeklr

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I was using the pot boss competition blend. I am gonna try using the paper next time. Just wasnt sure how it would do with all the drippings a pork butt makes. Also was wondering what temp the smoke setting gets to. Thinking maybe I could run it on that a bit as well for some flavor.
 

primeone

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Also, try dropping the temp to 225 for the first part of the cook. The slower cooking time will allow the meat to absorb more smoke flavor. Once you hit the midway point (160-165), wrap and adjust back to 250 for the remainder of the cook.
 
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Bambeklr

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What are your average times for a 10 pound pork butt? I did it for 9.5 hours and only 3.5 unplanned. Then the remainder was under foil. I am hearing I need to smoke much longer.??????
 

MikeInFla

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I don't really follow a time, I just allow myself 12 hours total time, including rest time. I started mine off at 200 to get a lot of smoke. After 6 hours I turned it up to 250 until it hit an internal temp of 165 then wrapped it. When it hit 205 I then wrapped it in a towel and placed it in an empty cooler until everyone was ready to eat.
 

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