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1st pulled pork in MES question - NOW WITH Q-View

post #1 of 12
Thread Starter 

I have done ribs, brisket and chicken wings in my MES 40 and had some good success.  I am about to try pulled pork.  Bought two boston butt's from costco.  About 12 pounds total.

Do you cook them directly on the rack or in  a foil pan?  I have seen it both ways in Q-View.  Top rack?

Any tips would be appreciated.

Thank you.

post #2 of 12

Here is some great reading for ya!!

 

http://www.smokingmeatforums.com/search.php?search=MES+butt 

 

 

http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke

 

 

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

soflaquer 

 

 

  Have a great day!!

 

 

  Craig

post #3 of 12

Cook them directly on a grate.

 

I like to trim the fat off & put it on a rack above the butts so it drips on the butts & self bastes them.

 

Good luck & don't forget the Q-view!

post #4 of 12

On the rack with a foil pan underneath. Smoke till 160 internal, foil and cook till 205 internal and wrap in a towel or put in a cooler for an hour or two. The bone should pull out clean at 205.

post #5 of 12
Quote:
Originally Posted by meateater View Post

On the rack with a foil pan underneath. Smoke till 160 internal, foil and cook till 205 internal and wrap in a towel or put in a cooler for an hour or two. The bone should pull out clean at 205.


X2

 

post #6 of 12

Agree!

I cheat and finish in the oven, after it's foiled.

The bark will soften up in the foil, and if you want to harden it up a little, take the foil off and cook for the last 30-40 minutes.

Save the drippings, pour them in a bowl and throw them into the freezer for about 20 minutes.  Scrape off the fat, and save the rest to add back into your PP !!!

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #7 of 12
Thread Starter 

Put it in at 7 AM.  Rubed with mustard and a paprika and coca based rub.  On the rack, foil pan below.  Spraying with Jamaican Rum and Apple juice when I add chips.  Can't wait to see how it comes out.

My Costco only had boneless... would have liked bone in.  They have bone in at Publix, but i got 12 lbs at costco for the price of 6 at publix. 

post #8 of 12

Don't forget the Q-view!

post #9 of 12

If you've mastered ribs, brisket, and chicken, butt should be no problem...awaiting qview!

post #10 of 12
Thread Starter 

The pulled pork came out excellent!  Foiled at 175 and took it off to rest at 190... just couldn't wait any longer.

Q-View Attached!

RubbedReady for the Smoker5 1/2 hrs in.IMG_6593.JPGIMG_6595.JPG

post #11 of 12

Looks delicious!

 

         thumb1.gif

post #12 of 12

Looks great. drool.gif

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