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new to smoking/ questions about pulled pork - Page 2

post #21 of 27

Personally, when I smoke a butt, I'm making pulled pork. I see no need to inject given that I'll be shredding the pork into little bits, and mixing some sort of sauce into it. Given the amount of fat that is spread through a butt, it will render nicely and keep the meat moist during the smoke. I smoke my butts for 12-20 hrs, and if I was to inject, it would completely screw up the 4 hr rule.

post #22 of 27
Quote:
Originally Posted by leggomieggo10 View Post

yea one person said not to use ice lol. i was confused until he replied.

 

well guys i got a  little over 5lb boston butt, its not enhanced. and i will just smoke it till its completely done.

 

since its not enchanced do you guys suggest injecting it??and if so what do i inject and how do i inject??



I do not brine or inject either. I just rub the outside with yellow mustard the apply a nice coating of the rub of choice for the day. The mustard taste disappears but helps the rub to stick. Smoke it at 225-230 until its 165 internal and then double foil it and let it go until it hits at least 200 internal. I have also finished in the oven after it hit 165. You save so much fuel that way. There is a good chance that it will be 8 hrs plus for you to hit 200 internal so why not save the wood and the going in and out every 45 mins to tend the fire. After you hit 200, get a cooler, wrap the butt in a heavy towel, then put in the cooler. Add towels or blankets to fill up the empty space and let it sit there for at least an hour. Pull that bone clean out and you and your crew are some happy people will some great eats. I highly recommend SoFlaQuer's finishing sauce, it kicks the pulled pork up and takes it to another level. You can find it here:

 

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

 

Post that Qview when you are done!

 

Good luck,

 

Chris

post #23 of 27
Thread Starter 

im actually thinkin about coating the outside of it with mustard, but can i do that an than let it sit all night in the fridge or will that be devatating to the butt??

post #24 of 27



Thats no problem brother. Thats what you want to do. Coat it in mustard, rub it down generously and then wrap it up tight in saran wrap. The longer it sits in the rub the better and the mustard won't hurt anything.

Quote:
Originally Posted by leggomieggo10 View Post

im actually thinkin about coating the outside of it with mustard, but can i do that an than let it sit all night in the fridge or will that be devatating to the butt??

post #25 of 27
Quote:
Originally Posted by leggomieggo10 View Post

thanks, an ill def keep you posted up on sunday.

 

one more question do i smoke the butt until its completely done, one person mentioned smoking it than finish in the oven. what would be the difference and why would you take it from the smoker to the oven??

I sometimes put the butt in the oven when I foil it at 165, if it is going to finish late at night or very early in the morning. I just go to bed & when the temp alarm goes off at 205. I wrap in towels & put in cooler. Then in the morning I can pull it. I have had them in the cooler for 7 hours & the internal temp was still 165. Perfect for pulling. However, if you start early enough in the morning that you can foil it by noon or so then I would leave it in the smoker, cause there's nothing like hanging around the smoker, smelling smoke & drinking a few beers with friends waiting for a great meal. You might want to put a couple of ABT's on too, for a snack while the butt is smoking. Hope this helps. Good luck.
 

post #26 of 27
Thread Starter 

thanks guys, yall have been real helpful, i like this forum alot. when sunday comes around ill snap some pics an post em up

post #27 of 27
Quote:
Originally Posted by leggomieggo10 View Post

thanks guys, yall have been real helpful, i like this forum alot. when sunday comes around ill snap some pics an post em up



Looking forward to those pics! Love me some pulled pork. 

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