Boston Butt for pulled pork today

frosty53

Newbie

Original poster

Jan 16, 2013

23

10

Grain Valley,Missouri

• Mar 1, 2013

• #1

Hi All,

   Making the best of my time off work today and smoking a 6 pound butt in the MES.Used Jeff's Rub and  looked good after sitting in fridge overnight with rub on.Hope everybody has a great weekend.Will follow up with finished pics.Using pitmaster choice pellets in the AMNPS for flavor.

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• frosty53
• Mar 1, 2013

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Mar 1, 2013

• #2

I am in for a while!  Can't wait to see the q-views!

Kat

 

frosty53

Newbie

Original poster

Thread starter

Jan 16, 2013

23

10

Grain Valley,Missouri

• Mar 1, 2013

• #3

Kat,

    Here are the results.We have had 2 storms  in Kansas City in less than a week that have dumped over 20" of snow on the area.Today had snow flurries all day but no accumulation ( good thing).My 40" S/S MES performed like a champ!Going to make up a batch of Jeff's sauce to go with the pulled pork.As you can see the bone was wanting to come out on its own,just a nice effortless pull and it came out clean.Wife came home from work and said house smelled good!

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• frosty53
• Mar 1, 2013

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• frosty53
• Mar 1, 2013

 

reinhard

Master of the Pit

OTBS Member

Feb 6, 2013

1,192

288

Andover Minnesota

• Mar 2, 2013

• #4

Frosty, that looks great!!! i'll have to see if i can post some pics here as well. you did a fine job!! did you smoke the butt in a pan or on the rack?  i did mine in the pan but i think next time i will do it on a rack and use the pan to catch the drippings. Reinhard

 

Last edited: Mar 2, 2013

frosty53

Newbie

Original poster

Thread starter

Jan 16, 2013

23

10

Grain Valley,Missouri

• Mar 2, 2013

• #5

Thanks Reinhard,

    I did smoke this one in the pan,saved some cleanup in the smoker that way.I have put it on the rack before,and honestly I can't tell a difference other than bark formation.I took it out of smoker and foiled it at 160 F internal temp.Then I kept the heat on till internal temp was 205.Took it out and let it rest for 45 minutes before I pulled it.My smoker temp was steady 240 during the smoke.Will have it for dinner today.

Frosty53

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Mar 2, 2013

• #6

Good looking butt Frosty!

I bet it tasted great!

Thanks for sharing!

Bill

 

vernons70

Fire Starter

Jan 18, 2013

31

10

The Fort, Arkansas

• Mar 2, 2013

• #7

Good looking pulled pork. Mine is in the smoker now.

 

frosty53

Newbie

Original poster

Thread starter

Jan 16, 2013

23

10

Grain Valley,Missouri

• Mar 2, 2013

• #8

Thanks Bill!

 

frosty53

Newbie

Original poster

Thread starter

Jan 16, 2013

23

10

Grain Valley,Missouri

• Mar 2, 2013

• #9

Thanks Vernon!

 

reinhard

Master of the Pit

OTBS Member

Feb 6, 2013

1,192

288

Andover Minnesota

• Mar 2, 2013

• #10

the main reason i wanted to do it on the rack next time was for the bark all the way around. i found some aluminum throw away pans that fit the Masterbuilt almost perfect and i think this will avoid any extra mess in the smoker plus catch the juice's. i'll give it a shot next time. i also had my temp set at 240 and kept it in till the internal was 205 and then wraped it in double foil and a towel and put it in a small cooler for an hour. i think your going to have a great meal today. mine went for sandwiches with sauce and cole slaw in the bun, some tacos, and the rest for some chili. Reinhard