Smoking Pork Butt Questions

djtech2k · Jul 14, 2012

I am smoking a Boston Butt right now on my MES40. I have a couple questions because I see so many different things when it comes to Pork Butt.

I have an 8lb butt and I am cooking on about 220-230 degrees. I am for vacation tonight and I want to take the butt with me on vacation. I am not sure when to take it out of the smoker and how to store it for the trip overnight. Should I pull it tonight or store it whole? I was planning to wrap it in foil and keep it cool in a cooler/fridge. I am planning to leave home around 3am and drive about 6-8 hours.

In general, whats the right temp to take a butt off the smoker? For my situation, whats best? Should I pull it this evening or transport it intact?

If I am able to eat some tonight, thats great, but if not thats ok. I just want to take it for the family vacation tonight.

austinl · Jul 14, 2012

It will be easier to pull when its hot. Its done when a probe or toothpick slides in with almost no resistance and that is generally around 195-205 degrees F. If I were you I would pull it hot and store it cold, it reheats just fine especially if you add some sort of au jus with the pulled meat in whatever container you store it in. I eat leftovers for a week in that way and just microwave individual portions at a time.

djtech2k · Jul 14, 2012

The temp confuses me. I have read that u want to take it out or pull it around 180. Also, I won't have anything au jus on vacation.

S u recommend taking the meat off at 200 internal temp? There are such varying temps I have read. I am using the maverick btw.

scarbelly · Jul 14, 2012

If you want to slice it pull it at 190 if you want to pull it take it to 205. You can wrap it in foil then into a cooler filled with towels it will travel well for up to 8 hours and still be really hot

austinl · Jul 14, 2012

I wouldn't worry too much about following some strict temperature. Experiment and find what works best for you; see the on-going conversations about foil vs. no foil for example. Have fun barbecuing.

djtech2k · Jul 14, 2012

Thanks all.

I always battle with the temp for pork, but this situation is more complex because the meat should finish this evening, between 5-8pm. My plan is to leave my house tonight around 3am for about an 6-8 hour drive. Now we won't be eating right when I get there because it will be early morning.

So what do you guys think would be best to do with the meat in that situation? I could pull it tonight or leave it whole. I can keep it cool on the trip or I can wrap it in towels. I just want it to be moist whenever we eat or re-heat and eat it.

flash · Jul 14, 2012

As stated. For pulling atleast 200º, pull it when warm. I would then make up some baggies with the pulled meat. It can be frozen or chilled. Then reheat it a bit later on when you are ready to eat. Either way you can throw the bags in some boiling water and remove when hot.

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Smoking Pork Butt Questions

djtech2k

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austinl

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djtech2k

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scarbelly

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austinl

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djtech2k

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flash

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