Pork Tips - Primo Water OVAL XL Owner's Manual

First Use

Pork Tips

Classic Pulled Pork
1 7-9 lb Pork Shoulder Boston Butt
BBQ seasonings of your choice
Grill set up for indirect cooking at 225°F - 250°F
3-4 fist size chunks of hickory/cherry wood or mix of both (optional)
A good six hours before cooking (we prefer over night), trim any excess
fat from the meat, a ¼" fat covering is plenty. Now, liberally sprinkle your
BBQ seasoning all over the meat and 'rub' it in. Wrap in plastic and set it
in the refrigerator until it's time to cook.
Place the butt into your preheated cooker. Keeping the meat cold will help
in the formation of the coveted 'smoke ring'. The average time to cook a Pork
Butt is around 1½ - 2 hours a pound. However, almost every hunk of meat can
be different due to variables, such as size, amount of fat, grill temperature,
condition of the meat, etc. The best way to monitor the internal temperature of
the meat you are cooking is by using a probe type thermometer. This allows
you to keep track without opening the lid on the cooker. As a general rule of
thumb, meat will 'take on smoke' up to 140°F, after that the chemical
transformations between the meat and the heat will not allow any more 'smoke
ring' to form. However, the outside of the meat will still allow some smoke flavor
to adhere.
As mentioned earlier, the 'plateau' (the collagen in the meat breaking
down) can occur any where from 150°F to 170°F, the average being around
160°F, and the internal temperature may remain 'stuck' for up to 2 hours.
Once the plateau is over with, the temperature will rise quite rapidly. The
meat will be "pullable" once the internal temp gets past 190°F and the ideal
is as close to 200°F as you can get.
When you get into the above 10° (+ or -) range, FTC the meat. What is FTC?
'Foil', 'Towel' and 'Cooler'. Pull the meat from your cooker, double wrap in heavy
duty aluminum foil and then wrap in a regular bath towel. Now, place this
bundle into a small, preheated cooler (just place a boiling cup of water in the
cooler a few minutes before use) for about 1 hour. This allows the meat to rest,
set up and lets the meat juices disperse throughout the meat.
You are now ready to "pull" or shred the meat. Enjoy!
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