{"id":2103,"date":"2012-07-22T14:27:40","date_gmt":"2012-07-22T22:27:40","guid":{"rendered":"http:\/\/www.smokinpetebbq.com\/?p=2103"},"modified":"2012-07-22T14:27:40","modified_gmt":"2012-07-22T22:27:40","slug":"5-hour-hickory-smoked-pulled-pork-butts","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/5-hour-hickory-smoked-pulled-pork-butts\/","title":{"rendered":"5 Hour Hickory Smoked Pulled Pork Butts"},"content":{"rendered":"

\"\"<\/a>\u00a0\u00a0\u00a0 \"\"<\/a><\/p>\n

I don’t always have the time (16-20 hours) and luxury to use my Low-and-Slow perfected recipes for Hickory<\/a> Smoked Pulled Pork so I used a 5 hour turbo recipe to speed up the process.\u00a0 Some would say it’s sacrilegious but the scrumptious results speak for themselves.<\/p>\n

Picked up 2 Boneless Pork Butts weighing a total of 19.6 lbs @$1.55\/lb for $30.38 at Cash & Carry.\u00a0 Not a bad price for boneless.\u00a0 Cut each in half and trimmed some of the excess fat.\u00a0 No need to leave more than \u00bc inch or so since I believe it hampers the bark formation.<\/p>\n

\"\"<\/p>\n

Rubbed the 5 lb Pork Butts with Annie’s Roasted Garlic Extra Virgin Olive Oil<\/a> for the glue and Plowboys BBQ Bovine Bold.\u00a0 Wrapped the seasoned butts with Hot Cooking Bands<\/a> made of high temp silicone to keep the boneless pork butts secure while cooking.<\/p>\n

\"\"<\/p>\n

Wrapped 2 of them with plastic wrap and refrigerated overnight.\u00a0 Vacuum<\/a> sealed the other 2 and into the freezer for future use.<\/p>\n

\"\"<\/p>\n

Took the Pork Butts out of the fridge for half an hour while the MAK 2 Star<\/a> Wood Pellet Smoker-Grill was preheating to 225\u00baF with Hickory<\/a> wood BBQ pellets.<\/p>\n

\"\"<\/p>\n

Smoked the butts for 2\u00bc hours at 230\u00baF with Hickory<\/a>.\u00a0 Note the use of the cooking bands<\/a> to keep the boneless butts in one piece.\u00a0 The Pork Butts started at an Internal Temperature<\/a> (IT) of 42\u00baF and were at 100\u00baF at this stage.<\/p>\n

\"\"<\/p>\n

Bumped the MAK 2 Star<\/a> temperature to 375\u00baF until the IT reached 160\u00baF.\u00a0 Took 1\u00bd hours to go from 100\u00ba to 160\u00ba.\u00a0 At this point let me stress the importance of relying on Internal Temperature<\/a> when cooking everything.\u00a0 I only give times for planning purposes.<\/p>\n

\"\"<\/p>\n

Removed the Pork Butts and double wrapped them with heavy duty foil before returning them to the 375\u00baF MAK 2 Star<\/a>.<\/p>\n

\"\"<\/p>\n

Keep the temperature probes in place in order to easily monitor the IT of the Pork Butts.\u00a0 Pull the Pork Butts when the IT reaches 200\u00ba – 205\u00baF.<\/p>\n

\"\"<\/p>\n

Pulled the Pork Butts when the IT reached 204\u00baF.\u00a0 Started Pork Butts at 7:30am, removed them at 12:30 pm (5 hours).\u00a0 Since they were double wrapped in foil it made it easy to remove the probes, seal the Foil, wrap them in a Towel, and into the Cooler (FTC) for 4 hours.<\/p>\n

\"\"<\/p>\n

After a 4 hour FTC the Pork Butt was still too hot to handle.\u00a0 Here you can see the great bark formation and juices to be used to mix back into the pulled pork.\u00a0 You’ll also note that the reusable cooking bands<\/a> were none the worse for wear and they’re dishwasher safe.\u00a0 At this stage a total time of 9 hours has transpired versus the traditional 16 to 24 hours.<\/p>\n

\"\"<\/p>\n

Here’s one of the two Pulled Pork Butts.\u00a0 Note the bark formation and smoke ring.<\/p>\n

\"\"<\/p>\n

Here are both Pork Butts pulled and ready for consumption.<\/p>\n

\"\"<\/p>\n

The Money $Shot$… Hickory<\/a> Smoked Turbo Pulled Pork with a side of Cole Slaw and fresh homemade Pinto Beans …<\/p>\n

\"\"<\/p>\n

Leftovers … 5 1\u00bd lb bags vacuum<\/a> sealed and into the freezer for great future grub …<\/p>\n

\"\"<\/p>\n

The results were comparable to Pork Butts that normally take ~ 20+ hours except I didn’t lose any sleep.\u00a0 In my old age, I need all the beauty rest I can get!\u00a0 You can see from the photos that there was a nice bark on the butts after the 4 hour FTC and an ample amount of juices to mix back into the pulled pork.\u00a0 There was also a nice smoke ring.\u00a0 Overall it was just as good.\u00a0 It’s actually hard around here for me to find bone-in butts.\u00a0 Don’t know why.\u00a0 I also don’t think it makes much of a difference if you have the bone-in or boneless.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0\u00a0\u00a0 I don’t always have the time (16-20 hours) and luxury to use my Low-and-Slow perfected recipes for Hickory Smoked Pulled Pork so I used a 5 hour turbo recipe to speed up the process.\u00a0 Some would say it’s sacrilegious … Read More<\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[13],"tags":[],"class_list":["post-2103","post","type-post","status-publish","format-standard","hentry","category-pork"],"yoast_head":"\n5 Hour Hickory Smoked Pulled Pork Butts - Smokin' Pete's BBQ<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/5-hour-hickory-smoked-pulled-pork-butts\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"5 Hour Hickory Smoked Pulled Pork Butts - Smokin' Pete's BBQ\" \/>\n<meta property=\"og:description\" content=\"\u00a0\u00a0\u00a0 I don’t always have the time (16-20 hours) and luxury to use my Low-and-Slow perfected recipes for Hickory Smoked Pulled Pork so I used a 5 hour turbo recipe to speed up the process.\u00a0 Some would say it’s sacrilegious … Read More\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.smokinpetebbq.com\/wordpress\/5-hour-hickory-smoked-pulled-pork-butts\/\" \/>\n<meta property=\"og:site_name\" content=\"Smokin' Pete's BBQ\" \/>\n<meta property=\"article:published_time\" content=\"2012-07-22T22:27:40+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/TurboPulledPork07222012\/TurboPork8.jpg\" \/>\n<meta name=\"author\" content=\"Peter Jautaikis\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Peter Jautaikis\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/5-hour-hickory-smoked-pulled-pork-butts\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/5-hour-hickory-smoked-pulled-pork-butts\\\/\"},\"author\":{\"name\":\"Peter Jautaikis\",\"@id\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/#\\\/schema\\\/person\\\/dcfb95697ad347ee43e3f558c699f3d7\"},\"headline\":\"5 Hour Hickory Smoked Pulled Pork Butts\",\"datePublished\":\"2012-07-22T22:27:40+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/5-hour-hickory-smoked-pulled-pork-butts\\\/\"},\"wordCount\":610,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/5-hour-hickory-smoked-pulled-pork-butts\\\/#primaryimage\"},\"thumbnailUrl\":\"http:\\\/\\\/i854.photobucket.com\\\/albums\\\/ab105\\\/papa_peter\\\/BBQ%20Smoke\\\/Pork\\\/TurboPulledPork07222012\\\/TurboPork8.jpg\",\"articleSection\":[\"Pork\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/5-hour-hickory-smoked-pulled-pork-butts\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/5-hour-hickory-smoked-pulled-pork-butts\\\/\",\"url\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/5-hour-hickory-smoked-pulled-pork-butts\\\/\",\"name\":\"5 Hour Hickory Smoked Pulled Pork Butts - 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