Boston butt almost done and I have a question

[brooks85]

hey I have been checking this place out for a few weeks now and love it.

Right now I have a butt that is about an hour from reaching an internal temp of 205. I took it off the smoker with about 2 hours two go, double wrapped in foil and added some apple juice mix. I put it into the oven and now I have a question. Im wondering if there is any techniques for finishing the meat other than what I have planned?

As of now im going to take it out of the oven, let it sit in the foil for an hour or so.Then shred and store it for tomorrow.

Please let me know if there is a better method because I gotta please a group tomorrow so I want it be top notch, hopefully I don't eat too much of it tonight :)

Ill post pics of it later tonight.

 

[fpnmf]

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!

Craig

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
 
      Make bacon the easy way!!

http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-bacon-with-q-view#post_666451

 

[chef jimmyj]

This is a thread on some good finishing sauce including 2 of my recipes...Add alittle at a time to your pulled to add flavor and moisture. Then after reheat offer a choice to your guests....One Mustard Carolina Style...One Vinegar Carolina Style.  Coleslaw, Corn and some soft Buns...The crowd will go wild!

Don't forget Qview...Good Luck and have fun...JJ

http://www.smokingmeatforums.com/forum/thread/103671/i-need-a-good-thin-bbq-sauce-recipe/20  

 

[gregzee]

Id keep it simple, when you unwrap it, take all the juice and pour it in a bowl.  Shread it up,  and pour the juice back into it.  Store in a container that you can shake and reheat.   Sometimes, I will do that for half and the other half, i Shread and add jerk seasoning.  Some ppl like spicy, others like just pure smoked pork. 

 

[SmokinAl]

Here's a finishing sauce a lot of us use.

It's a good one.

http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer

 

[meateater]

Save the juice and put in the freezer to harden the fat, skim it off and there you go. 

 

[eman]

Meat eater has it right! defat the juice and add it back to the pulled pork when heating . I mix a lil of south Fla quers finishing sauce in after it's hot before serving.