Boston Butt Pulled Pork (Step by Step)

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Looks Great, Bigace!!

Here it is:


Bear
 
Now that's a moist Butt,  Good Job   Gunna be good

Gary
 
 
Now that's a moist Butt,  Good Job   Gunna be good

Gary
Thanks Gary!!

I know I could go to 275° and get it done quicker, but I like to stretch it out long enough to give it a lot of nice light smoke before I pan it & cover it.

Once I foil it, I could go to 275°, but where's the fire??
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Bear
 
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Bear,
Followed your directions step-by-step, except I smoked two butts at once, took a total of 17 hours in my MES. I ended up with quite a bit of juices:

But, my oh my, that was the most tender and flavorful butt I've ever tasted
this was my first attempt of a pork butt and I look forward to many more with the "Bear method"!
Thank You Sir!!

You did an outstanding Job!!!
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Keep up the Great work!!

Bear
 
Someone please explain the "juices" here?!?!
Are you cooking the butt inside a pan or put a "catch pan" beneath it?
Do you then strain it somehow to remove large chunks of fat and or bark that fall in?
How long can you keep it?
How do you use it?
 
Someone please explain the "juices" here?!?!
Are you cooking the butt inside a pan or put a "catch pan" beneath it?
Do you then strain it somehow to remove large chunks of fat and or bark that fall in?
How long can you keep it?
How do you use it?
All of my Step by Steps are explained right at the beginning:

The first page of this thread tells how I put the Butt in a pan at a certain point with added juice, and covered it for the rest of the smoke.

If you don't want to cover it, you can just keep the catch pan under it.

After the But is smoked, you dump the juices into a container, and then into the fridge. The fat will rise to the top & harden, so you can remove it. (Also shown in my first post in this thread)

You can keep the gel in the fridge a few days, or pour it into ice cube trays & freeze it.

I just like to add it to the pulled pork, and the gel turns into awesome Au jus when heated.

Bear
 
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Put a foil pan under butt then slide the butt in the foil pan add 6oz of apple juice and cover with foil!! Then when butt is finished pour juices from foil pan into plastic container and refrigerate till next day then skim off fat!! The auju underneath is fantastic !!
 
I plan on buying a side smoker at some point this summer. I'll have to figure out a way to catch all the fat and tasty stuff. Right now my barrel shaped smoker has a nice drip pan. Maybe I'll repurpose that as my drip pan or some thing.
 
 
Thank you will give it a go When the smoker is done
Always Glad to help.

Bear
I plan on buying a side smoker at some point this summer. I'll have to figure out a way to catch all the fat and tasty stuff. Right now my barrel shaped smoker has a nice drip pan. Maybe I'll repurpose that as my drip pan or some thing.
One thing I should mention-----I guess it's because of my method with Prime Ribs, but there is never more than a Tablespoon in the pan after smoking a Prime Rib. I get plenty of Au Jus with a Pork Butt, but None with a Prime Rib, however the Prime Rib never needs Au Jus. It runs out while eating it.

Bear
 
I am a newby on this forum (2nd post). I currently have 2 butts on a MES Bluetooth 40". Doing quite well, Thank You.  I am a retired pharmacist and would like to take a crack at explaining microorganism contamination.  First: All of the food we purchase id contaminated to some degree. The USDA and the FDA regulate every step of food production to keep this contamination to a safe level. When you get it home; you wash it, freeze it, refrigerate it, or cook it to keep safe. The 40' to 140' rule refers to the temperature zone where microorganisms multiply at the fastest rate. So if you got home with minimally contaminated meat and it is in the danger zone for too long, you now have possibly dangerous meat. However, you can kill all the microorganisms by cooking to the proper internal temp. Steaks and chops and fish: 145'; If this meat has been ground or it's surface penetrated (by probe, syringe, fork), it must be cooked to an internal temp of: 160'. Chicken and turkey: 165'.  As I stated at these temps all microorganisms will be killed, BUT cooking does nothing to the unsafe levels of toxins, poisons, and spores left behind by these organisms if your meat has been in the danger zone for to long. This can result in sickness or death. 
 
 
I am a newby on this forum (2nd post). I currently have 2 butts on a MES Bluetooth 40". Doing quite well, Thank You.  I am a retired pharmacist and would like to take a crack at explaining microorganism contamination.  First: All of the food we purchase id contaminated to some degree. The USDA and the FDA regulate every step of food production to keep this contamination to a safe level. When you get it home; you wash it, freeze it, refrigerate it, or cook it to keep safe. The 40' to 140' rule refers to the temperature zone where microorganisms multiply at the fastest rate. So if you got home with minimally contaminated meat and it is in the danger zone for too long, you now have possibly dangerous meat. However, you can kill all the microorganisms by cooking to the proper internal temp. Steaks and chops and fish: 145'; If this meat has been ground or it's surface penetrated (by probe, syringe, fork), it must be cooked to an internal temp of: 160'. Chicken and turkey: 165'.  As I stated at these temps all microorganisms will be killed, BUT cooking does nothing to the unsafe levels of toxins, poisons, and spores left behind by these organisms if your meat has been in the danger zone for to long. This can result in sickness or death. 
Well said Pharm!!

That's what I tell people when they ask, because that's what the expert safety guys on this forum taught me & what they pointed out on USDA & FDA web sites.

I might not put it as coherently as you did here, but I agree with everything you said.

Now finish those Butts & take pictures & start a New Thread to show us how you did. We love Qview Pics.

Thanks,

Bear
 
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