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Boston Butt Pulled Pork (Step by Step) - Page 21

post #401 of 469

Bear, you just made me laugh out loud!  I'm working from home today, so my dogs are wondering what's wrong with me.  :-)

post #402 of 469
Thread Starter 
Quote:
Originally Posted by Dogwalker View Post
 

Bear, you just made me laugh out loud!  I'm working from home today, so my dogs are wondering what's wrong with me.  :-)


That's Great----That makes us all even:

You made me laugh.

Then I made you laugh.

Then you made your Dogs laugh!!!

 

Bear

post #403 of 469


Going to give this recipe another try today.  Last time it turned out super.

 

Also, going to run a test on the "box" temp control sensor.  I'm thinking it's pretty far off since my cooking takes so much longer than recipes call for.  I've got a mercury thermometer graduated in 1 degree increments and goes from 30 to 300 degrees. So I'm going to place the mercury thermometer, the MES meat probe and one probe from the MAV within about an inch of the box temp sensor and record the temps every 30 minutes - while I can.  Unfortunately, I've got some other things I have to do today so it won't be a as good a test as I would like.  But the readings I do get should tell me something.

 

Again, Bear, thanks for all you do for the community.

 

Backpacker

post #404 of 469
Thread Starter 
Quote:
Originally Posted by Backpacker048 View Post
 


Going to give this recipe another try today.  Last time it turned out super.

 

Also, going to run a test on the "box" temp control sensor.  I'm thinking it's pretty far off since my cooking takes so much longer than recipes call for.  I've got a mercury thermometer graduated in 1 degree increments and goes from 30 to 300 degrees. So I'm going to place the mercury thermometer, the MES meat probe and one probe from the MAV within about an inch of the box temp sensor and record the temps every 30 minutes - while I can.  Unfortunately, I've got some other things I have to do today so it won't be a as good a test as I would like.  But the readings I do get should tell me something.

 

Again, Bear, thanks for all you do for the community.

 

Backpacker

Hi BP,
Glad you enjoyed that first one---The second one could even be better!!!

 

That's a good test on your Therms to see approximately how accurate they are.

 

However I like to put my Maverick smoker sensor about 3" from the Meat, and Adjust my MES setting to get the Maverick to read the Temp I want the Meat to be in.

 

 

Bear

post #405 of 469


That's what I have been doing, but I got the feeling that I was getting some pretty wide swings on the temp of the MAV probe  - like +or - 15 degrees or so.  I thought that i would try to run one good accurate test to see how things agree.  What kind of temp swing do you get on your MAV box temp probe from the set point on the box?

 

BP

post #406 of 469
Thread Starter 
Quote:
Originally Posted by Backpacker048 View Post
 


That's what I have been doing, but I got the feeling that I was getting some pretty wide swings on the temp of the MAV probe  - like +or - 15 degrees or so.  I thought that i would try to run one good accurate test to see how things agree.  What kind of temp swing do you get on your MAV box temp probe from the set point on the box?

 

BP


All of my MES Units have been different. They usually settle down later in the Smoke.

This Generation #2.5 is the best yet.

 

This Link might help you:

http://www.smokingmeatforums.com/t/208552/avoid-temp-swings-in-mes-by-bear

 

 

Bear

post #407 of 469


Mine started off pretty normal with the swings you talk about.  But then the wide swings from 250 to 316 and back.  Did that for the last 6 hours or so of the smoke.  Hopefully, that was just a one time thing, and it'll get back to normal on my next smoke!!!!

 

BP

post #408 of 469

Restaurant Depot (RD) has Pork Butts on sale at the Buffalo outlet for 89 cents per pound until 12/8/16 (tomorrow).

I just picked up a 20 lb package & gonna get one more smoke in before the lake effect snow hits here in the next few days!Thumbs UpThumbs Up

post #409 of 469

I have two butts in the fridge and plan to duplicate this tomorrow.  I can smell the smoke and taste the flavor already.  YEAH MEAT.

post #410 of 469
Thread Starter 
Quote:
Originally Posted by Wireless View Post
 

Restaurant Depot (RD) has Pork Butts on sale at the Buffalo outlet for 89 cents per pound until 12/8/16 (tomorrow).

I just picked up a 20 lb package & gonna get one more smoke in before the lake effect snow hits here in the next few days!Thumbs UpThumbs Up

 

Sorry I missed this comment.

Sounds like a 2-Pack of Butts. Did you Smoke one?

How did you make out?

 

Bear

 

Quote:
Originally Posted by John1944 View Post
 

I have two butts in the fridge and plan to duplicate this tomorrow.  I can smell the smoke and taste the flavor already.  YEAH MEAT.

Sounds like You're ready to go!!

Let me know how it goes!

 

Bear

post #411 of 469
Thread Starter 
Quote:
Originally Posted by Backpacker048 View Post
 


Mine started off pretty normal with the swings you talk about.  But then the wide swings from 250 to 316 and back.  Did that for the last 6 hours or so of the smoke.  Hopefully, that was just a one time thing, and it'll get back to normal on my next smoke!!!!

 

BP


Was it back to normal??

 

Bear

post #412 of 469
Quote:
Originally Posted by Bearcarver View Post
 

 

Sorry I missed this comment.

Sounds like a 2-Pack of Butts. Did you Smoke one?

How did you make out?

 

Bear

 

                                ******************************************

 

I smoked both 10 lb butts according to your directions again & they turned out perfect- the best yet!

The only problem was that I fell asleep and when I woke up the butts were at 212 and 215 respectively- I took them out of the smoker and wrapped them towels and placed in the cooler for 2 hours-- When I took them out of the aluminum foil, they were falling apart and there was so much aus jus... and the bones just fell out. 

         It was a real delight to pick out the tubes & set them aside for personal sammies later!

 

We have heavy snow & lots of wind right now, looks to be a great time for another plate of pulled pork!

Thanks again Bear !!

post #413 of 469
I have what's probably a silly question. I have a 7# butt for dinner on Sunday but I need to smoke it on Saturday. Is it insane to get it past the 140 in 4 hours, put it in the fridge and finish on Sunday? If it is insane and I have to cook it all the way on Saturday, should I leave it unpulled in the fridge and then warm it up on Sunday? If so, what's the best way to reheat it? Thanks in advance for the advice.
post #414 of 469
Thread Starter 
Quote:
Originally Posted by Wireless View Post

I smoked both 10 lb butts according to your directions again & they turned out perfect- the best yet!

The only problem was that I fell asleep and when I woke up the butts were at 212 and 215 respectively- I took them out of the smoker and wrapped them towels and placed in the cooler for 2 hours-- When I took them out of the aluminum foil, they were falling apart and there was so much aus jus... and the bones just fell out. 

         It was a real delight to pick out the tubes & set them aside for personal sammies later!

 

We have heavy snow & lots of wind right now, looks to be a great time for another plate of pulled pork!

Thanks again Bear !!

 

 

That's Great !!

 

I love Success Stories!Thumbs Up

Keep it up!

 

Bear

post #415 of 469
Thread Starter 
Quote:
Originally Posted by Jetsknicks1 View Post

I have what's probably a silly question. I have a 7# butt for dinner on Sunday but I need to smoke it on Saturday. Is it insane to get it past the 140 in 4 hours, put it in the fridge and finish on Sunday? If it is insane and I have to cook it all the way on Saturday, should I leave it unpulled in the fridge and then warm it up on Sunday? If so, what's the best way to reheat it? Thanks in advance for the advice.


I would finish it on Saturday, and definitely pull it while it's still warm-hot.

 

Then just warm it up on Sunday.

A simple quick way is to spread it out on a tray & heat it in the oven. Add some AuJus if you saved it.

Then transfer it to the Crock Pot, to hold it hot & for serving.

 

 

Bear

post #416 of 469
Thanks Bear, I appreciate it.
post #417 of 469


Pork for tomorrow is done :-). Covers it in foil and back in the fridge. Tomorrow I'll heat back up and make some of JJ's finishing sauce.
Pulled pork sammies for football.
post #418 of 469


Pork for tomorrow is done :-). Covered it in foil and back in the fridge. Tomorrow I'll heat it back up and make some of JJ's finishing sauce.
Pulled pork sammies for football.
post #419 of 469
Thread Starter 
Quote:
Originally Posted by Jetsknicks1 View Post

Pork for tomorrow is done :-). Covered it in foil and back in the fridge. Tomorrow I'll heat it back up and make some of JJ's finishing sauce.
Pulled pork sammies for football.

 

Nice Job---Looks like you're in business!!:drool

 

Bear

post #420 of 469
Smoking my first pork shoulder using this guide and using the Chris Lilly rub.
Started at 6am so let's see how it goes.
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