the legend grows.....lol.....over 3,100 views on this one Bear, that's a lotta help to a lotta folks......carry on, Willie
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Boston Butt Pulled Pork (Step by Step) - Page 4post #61 of 4028/7/13 at 12:51pm
SmokingMeatForums.com Top Pickspost #62 of 4028/8/13 at 5:05amThread StarterQuote:
Thanks Willie----"I love it when a plan comes together".
Bearpost #63 of 40211/18/13 at 11:35amBear- thanks for your post. I used it smoke my first ever Boston Butt. It came out great. I pulled the meat right off the bone with a fork. It was perfect. I had a friend tell me it was the best pulled pork they ever had. I highly doubt that but it did come out great.post #64 of 40211/18/13 at 12:29pmpost #65 of 40211/18/13 at 2:36pmThread StarterQuote:
Looks Outstanding from here, Dawg!!!
Bearpost #66 of 40211/19/13 at 2:41pmThread Starterpost #67 of 40212/27/13 at 7:46amWell, Bear, I'm following your legendary instructions on a 10-lb Boston Butt in my MES30 with an AMNPS. I put the roast in the smoker about 2 hours ago, and I'll keep you posted as it progresses. Qview to follow.post #68 of 40212/27/13 at 8:29amThread StarterQuote:
Sounds Great, Tiger!!!
You should start a new thread of your own too. Then you could post a whole lot of pics with your own thread.
Keep me posted though, and I'll come over to drool on your thread!!
Bearpost #69 of 40212/27/13 at 11:55ampost #70 of 40212/27/13 at 12:56pmpost #71 of 40212/27/13 at 1:37pmpost #72 of 40212/27/13 at 1:50pmThread Starter
I'm going there right now!!
Bearpost #73 of 40212/28/13 at 9:41am
Bear, what is this "danger zone" you mention between 41 and 135 degrees? Is it just because it is not cooked yet? I thought pork had to be cooked to internal temp of 145 at minimum. Or are you referring to something else?post #74 of 40212/28/13 at 2:20pmThread StarterQuote:
Right---Something else------We usually refer to 40* to 140*, rounding it off, as The Danger Zone.
To be safe, you should get the IT of the meat from 40* to 140* in no longer than 4 hours.
There are exceptions, such as if you don't inject, temp probe, or break the seal of any whole meat before cooking. Then you don't have to adhere to that rule.
That 145* is still considered the safe IT for consumption of Whole meat Pork, by the USDA.
Bearpost #75 of 40212/29/13 at 7:47amThanks Bearcarver, i will be using this information for New Years party that the wife and i are going to. I will post some q views of mine when it is finished. This will be my first boston butt but with your instructions i feel a lot better about the outcome.post #76 of 40212/29/13 at 10:21amThread StarterQuote:
Piece of cake!!
Have a Great party & greater New Year!!
Bearpost #77 of 40212/29/13 at 1:15pmQuote:Thanks
Did my first Boston Butt in my MES30 a couple of days ago following Bear's instructions, and you will be VERY pleased with the results. Good luck and have a great party & New Year! May your 2014 be filled with thin blue smoke!
Stevepost #78 of 40212/29/13 at 1:23pmpost #79 of 40212/31/13 at 12:47pm
Thank you, followed your instructions carefully and it turned out amazing! I originally started with WSM and made impressive pulled pork but my in my MES, it wasn't turning out the way pulled pork should be and just assumed that MES weren't capable of awesome pulled pork until I found your post! Thank you once again and looking forward many more posts!post #80 of 40212/31/13 at 1:55pmThread StarterQuote:Originally Posted by kumatae
Thank you, followed your instructions carefully and it turned out amazing! I originally started with WSM and made impressive pulled pork but my in my MES, it wasn't turning out the way pulled pork should be and just assumed that MES weren't capable of awesome pulled pork until I found your post! Thank you once again and looking forward many more posts!
That's Great !!
It makes my day every time one of my Step by Steps makes somebody's smoke turn out Great !!!
And have a Happy New Year !!
- Boston Butt Pulled Pork (Step by Step)
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