Boston Butt Pulled Pork (Step by Step)

kenosando · Mar 24, 2014

Bear,
I like how you left the butt in tue smoker at 100°, I love the MES for being able to hold low temps. I've had my MES 40" for a week and did some ribs and BBQ beans, and being able to use the MES as a hot drawer so to speak was another perk of having a digital electric smoker. Looking forward to using your PP method soon.

Bearcarver · Mar 24, 2014

kenosando said:
Bear,
I like how you left the butt in tue smoker at 100°, I love the MES for being able to hold low temps. I've had my MES 40" for a week and did some ribs and BBQ beans, and being able to use the MES as a hot drawer so to speak was another perk of having a digital electric smoker. Looking forward to using your PP method soon.

Thank You Ken!!!

Yes, I figure as long as I keep it foiled it will be every bit as good as wrapping it in towels & putting it in a cooler to rest.

The foil will keep it from drying out.

Bear

weev · Mar 24, 2014

Hey Bear Just wanted to thank you for the step by step info it really helps out us newbies I did this pork butt yesterday and it was the best pulled pork I have EVER had Thanks again

Bearcarver · Mar 24, 2014

Weev said:
Hey Bear Just wanted to thank you for the step by step info it really helps out us newbies I did this pork butt yesterday and it was the best pulled pork I have EVER had Thanks again

Thank You Weev!!!

Reports like that make my day!!!

Bear

lostriver · Jul 4, 2014

Thank you so much for this post. My neighbors asked me to smoke about 25 lbs of pork butts. I have very little experience (3rd time I used the smoker). I have a MES40 and I use the AMNPS for smoke generation. I used this process to a T and everything came out wonderful. You really are making me look like a Pitmaster. Everyone is thrilled with the outcome.

The internal meat temps tracked within 2 degrees throughout the process. The only difference was the amount of pellets used. I filled up my pellet tray 3 times throughout the process. At first i didn't think I was getting enough smoke so I lit both ends. The 2nd and 3 fill up though I only lit one end. I didn't close the door tight, so the extra air might have been the difference.

Thanks again!!!

I think I'm going to look for your salmon recommendations next. I have a bunch that needs smoked.

turick · Jul 4, 2014

Lostriver, you won't be disappointed following Bears salmon recipe!

John, I think I'm going to go pick up a butt today and smoke it tomorrow! A couple of questions... Do you trim all the fat off the outside of the butt? I was also thinking about injecting it with some apple juice concoction. Are you against injecting?

Josh

Bearcarver · Jul 4, 2014

Lostriver said:
Thank you so much for this post. My neighbors asked me to smoke about 25 lbs of pork butts. I have very little experience (3rd time I used the smoker). I have a MES40 and I use the AMNPS for smoke generation. I used this process to a T and everything came out wonderful. You really are making me look like a Pitmaster. Everyone is thrilled with the outcome.

The internal meat temps tracked within 2 degrees throughout the process. The only difference was the amount of pellets used. I filled up my pellet tray 3 times throughout the process. At first i didn't think I was getting enough smoke so I lit both ends. The 2nd and 3 fill up though I only lit one end. I didn't close the door tight, so the extra air might have been the difference.

Thanks again!!!

I think I'm going to look for your salmon recommendations next. I have a bunch that needs smoked.

Thank You!!

I'm glad you had Great Pulled Pork!! I love hearing that !!

Light smoke is great from lighting one end of the AMNPS.

I close my door tight, and leave my top vent open all the way.

As long as it keeps going it's fine. I get 10 to 11 hours from one load of pellets.

In case you didn't already find it, here's my "Smoked Salmon" Step by Step:

Smoked Salmon

Bear

Bearcarver · Jul 4, 2014

turick said:
Lostriver, you won't be disappointed following Bears salmon recipe!

John, I think I'm going to go pick up a butt today and smoke it tomorrow! A couple of questions... Do you trim all the fat off the outside of the butt? I was also thinking about injecting it with some apple juice concoction. Are you against injecting?

Josh

Thank You Josh!!

If there's a crazy amount of fat cap, I might trim some, but if there's only 1/2" or so I leave it on. Then I slice a crosshatch pattern through the fat, to the red meat, before I put the Mustard & Rub on. This will allow the fat to baste the meat, and the smoke to get into the meat.

I never inject, and I don't probe it (until 3 hours in) because I don't want to worry about the 4 hour Danger zone. Also there's so much internal fat in a Butt that it really doesn't need it. IMHO You can put Apple Juice in the pan when you foil it at 165*. That will mix with the meat juices & make some awesome Au Jus to be defatted & mixed back into the pulled Pork!!!

Bear

turick · Jul 4, 2014

Hmm... I'll have to look more into the danger zone thing and figure out if it's worth it. Would your process be risky if it were injected?

Also, just had a crazy idea. What about trying to slice the entire fat cap off in one sheet, then putting that on a rack directly above the butt? Then the smoke could get to the meat and the fat could still drip down onto it as well?

Oh ya, happy Independence Day!

Josh

turick · Jul 4, 2014

OK, rereading the instructions, it makes sense now about the probing. I suppose I'll not inject and stick to your process! Injecting jus SOUNDS like a good idea with that thick hunk of meat. But after talking to the Mrs., we both agree we'd rather have more smoke than whatever benefit we'd get in flavor from injecting.

Bearcarver · Jul 4, 2014

turick said:
Hmm... I'll have to look more into the danger zone thing and figure out if it's worth it. Would your process be risky if it were injected?

Also, just had a crazy idea. What about trying to slice the entire fat cap off in one sheet, then putting that on a rack directly above the butt? Then the smoke could get to the meat and the fat could still drip down onto it as well?

Oh ya, happy Independence Day!

Josh

The thing is if you inject, temp probe, or puncture in any way, you should treat it like ground meat, which should be taken from 40* IT to 140* IT in no longer than 4 hours. If you know your smoker & know you will get there in that time, you can inject, but I never worry about it. I don't inject, and at 3 hours in, I sterilize my Meat probe before inserting.

If you want to cut the fat cap off, instead of leaving it in one piece on a rack above, you could cut it up a little & put it in a throw-away foil pan with holes punched in it. Then put that above your butt like I do when I Double Smoke Hams (See Below). That way your smoker stays cleaner, and the pieces don't fall through after they have shriveled up.

And Have a Great 4th !!!

Bear

#3 and #4 Hams ready to pull. Note fat above in pans---Fat is nearly spent: Click on: Double Smoked Hams Times 4

turick · Jul 4, 2014

Well, I guess it wasn't such a crazy idea! I suppose if there is a decent amount of fat, I'll put it in foil trays with holes just like you showed! Thanks John! Off to the store!

turick · Jul 4, 2014

John, do you ever use a finishing sauce? I've been reading a lot about people using them and just ran across this thread:

http://www.smokingmeatforums.com/t/49892/finishing-sauce-for-pulled-pork

Bearcarver · Jul 5, 2014

turick said:
John, do you ever use a finishing sauce? I've been reading a lot about people using them and just ran across this thread:

http://www.smokingmeatforums.com/t/49892/finishing-sauce-for-pulled-pork

Yes, but mine is more natural:

I add about 6 ounces of Apple Juice when I foil at about 165* IT.

That mixes with the natural meat juices & the Rub I put on it before smoking.

Then after de-fatting the leftover juices, I add that back to the meat as a finishing sauce.

I just never really called it a "Finishing Sauce".

Bear

turick · Jul 5, 2014

I will be doing the same! But I think I might try a light coat of the "finishing sauce" in that thread as well when it's all done, at least on a small portion of the meat just to see if I like it. Thread here: http://www.smokingmeatforums.com/t/165872/5th-of-july-pulled-pork

Bearcarver · Jul 5, 2014

turick said:
I will be doing the same! But I think I might try a light coat of the "finishing sauce" in that thread as well when it's all done, at least on a small portion of the meat just to see if I like it. Thread here: http://www.smokingmeatforums.com/t/165872/5th-of-july-pulled-pork

Hey----You won't know if you don't try!!

Besides that ones been around since 2005, and has lots of great Thank You posts----Gotta be good!!!

Bear

wave1600 · Jul 18, 2014

Hey Bear it's me again, how bout a chicken, temp? Time? 165 internal ? Brine no brine pan no pan, if you have a min please reply

Bearcarver · Jul 18, 2014

wave1600 said:
Hey Bear it's me again, how bout a chicken, temp? Time? 165 internal ? Brine no brine pan no pan, if you have a min please reply

I don't normally do Chicken, because my Son does a lot of that, and always gives us some.

However I have done Chicken Thighs a couple times, and they are in my "Step by Step Index" (Below).

Here is my complete collection of Chicken Smokes:

Poultry:

Chicken Thighs (Hickory Smoked)

Chicken Things (MES 40 Smoked)

Bear

bubba watson · Jul 19, 2014

Dude you are awesome! Thinking of doing a butt Tuesday and this is great to get me started since I am new to smoking and this is my first! Still gonna be using your prime rib one too!

Bearcarver · Jul 19, 2014

Bubba Watson said:
Dude you are awesome! Thinking of doing a butt Tuesday and this is great to get me started since I am new to smoking and this is my first! Still gonna be using your prime rib one too!

Thank You, Bubba!!!

You're gonna love them both. Those are 2 of my Best Step by Steps!!

Don't let me miss them, and let me know if you run into a question!!

Bear

Boston Butt Pulled Pork (Step by Step)

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