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7 lb boston butt...1st attempt! (edited w/ Q-View!)

post #1 of 17
Thread Starter 

 

Hey everyone

Just got my WSM on Friday, did a couple racks of ribs (which I have pics of) and did a boston butt today.  Everything I read said get the meat to 160, then foil, place back on til 205, then wrap and place in a cooler.  Well, it got to 160 just fine, wrapped in foil, then I couldn't break the 198 mark.  So, knowing that the pork is still cooked and fine to eat (hopefully), I know have it sitting in a cooler wrapped in a towel.  The meat seems EXTREMELY tender and the bone feels like it will almost fall out.  Hopefully I didn't mess anything up by pulling off heat any earlier than 205, input is MORE than welcome!

 

Anyways, I have pics of this as well which I will add at some point - probably after I pull it in a few hours.  I actually made this to take to work on Tuesday, I don't have time tomorrow to do it so I did it tonight.  Not going to put any finishing sauce on it for now but I probably will when I reheat it in a crock pot on Tuesday.

 

Thanks for all the great info guys/gals!

Now with Q-View!

 

 

 

 

Friday night rib rub

2011-05-13_17-00-38_672.jpg

 

One of the two racks I did

2011-05-14_20-35-02_160.jpg

 

 

Pork butt - no before shots, sorry!

 

2011-05-15_21-14-34_860.jpg2011-05-15_20-56-08_237.jpg


Edited by heyer5 - 5/16/11 at 2:27pm
post #2 of 17

It sounds done to me. If the bone will pull out clean your good to go.

post #3 of 17

PDT_Armataz_01_37.gifcan't wait to see the pics!

post #4 of 17
Thread Starter 

Thanks for all the help I've got so far, special thanks to SmokinAl for answering my annoying PMs!

I've still got some work to do, my rub was good but eh, not sure what I think of it yet!  I was spraying the pork butt with a orange pineapple juice mixed with JD - tasted pretty good but maybe a bit sweet!  The bone pulled out easier than I imagined it would, and now I have to type all week with burnt finger tips!

 

Hopefully the pulled pork will be a big hit tomorrow at work for my team meeting.  I'm planning on picking up the items for the finishing sauce tonight.  Assuming I can make it up, refridgerate it, then dump it on cold in the crockpot while everything is warming up?  Input please!

post #5 of 17

Looks-Great.gif

post #6 of 17

Great Job,

Awesome smoke ring you got there!

 

Here's a link to some finishing sauce, Or you can try the Wiki's for a few more recipes

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

post #7 of 17
Looks awesome
post #8 of 17
Thread Starter 

Thanks for all the great comments, hopefully it tastes as good as it looks!

post #9 of 17

Looks great!!!

 

  Craig

post #10 of 17

Looks Great...

post #11 of 17

Looks great - Dont worry about the PM 's we love to help

post #12 of 17

Now that you have added the pics, I'm impressed, the ribs & PP look delicious!   points.gif

post #13 of 17

Looks delicious! Looks like you're enjoying your new WSM.

post #14 of 17


Try wearing thick rubber gloves for the pulling. I wear this type of glove and you can pick out some of the ugly little fat and keep your fingers from not burning.  

 

Quote:

Originally Posted by heyer5 View Post

Thanks for all the help I've got so far, special thanks to SmokinAl for answering my annoying PMs!

I've still got some work to do, my rub was good but eh, not sure what I think of it yet!  I was spraying the pork butt with a orange pineapple juice mixed with JD - tasted pretty good but maybe a bit sweet!  The bone pulled out easier than I imagined it would, and now I have to type all week with burnt finger tips!

 

Hopefully the pulled pork will be a big hit tomorrow at work for my team meeting.  I'm planning on picking up the items for the finishing sauce tonight.  Assuming I can make it up, refridgerate it, then dump it on cold in the crockpot while everything is warming up?  Input please!



 

post #15 of 17

glo
 

Quote:
Originally Posted by rp RibKing View Post


Try wearing thick rubber gloves for the pulling. I wear this type of glove and you can pick out some of the ugly little fat and keep your fingers from not burning.  

 

Quote:



 


I tried thick rubber gloves & had a hard time with them because they weren't very flexible. I buy vinyl gloves at Walmart, they're throwaways & you get 100 for about $7. If you wear 2 pair they keep your hands cool enough to pull hot pork & they are flexible enough to pick out the fat.

 

post #16 of 17
Quote:
Originally Posted by SmokinAl View Post

glo
 


I tried thick rubber gloves & had a hard time with them because they weren't very flexible. I buy vinyl gloves at Walmart, they're throwaways & you get 100 for about $7. If you wear 2 pair they keep your hands cool enough to pull hot pork & they are flexible enough to pick out the fat.

 

 

Al this is really not a thick glove that I wear, get about 6 months per pair ($8.00 each) for pulling and handling hot meat off the smoker.000_0492.jpg000_0493.jpg

 

 

post #17 of 17

Can you really pick through the meat with them & separate the small pieces of fat from the rest? I like to really pick through & I found the thicker gloves just wouldn't let me do that. I will however check out those if I can find them. Thanks for the heads up.

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