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my first Boston butt (pictures inside)

post #1 of 4
Thread Starter 

I just got a new Backwoods Party three weeks ago and I'm breaking it in nicely. This is my third smoke on it, and the first time making pulled pork.


It was a small butt - only 6.5lbs so I figured it would be in the smoker for about 9 hours. I used a combination of charcoal briquets and lump charcoal, along with chunks of hickory and cherry. I had trouble keeping the temperature at 250 (still learning how to work the vents) and I ended up smoking at an average of about 265 to 285 degrees according to my Maverick 732.


When the internal temp hit 170, I wrapped the butt in foil with some apple juice and brown sugar. The internal temp hit 200 just after 7 hours, so I wrapped the butt in a towel and put it in a cooler for 1 1/2 hours.


The pulled pork came out great! I was worried it would be dry since the temp was higher than I wanted, but it was really juicy. I made a Carolina sauce with Apple Cider vinegar, brown sugar, ketchup, red pepper flakes, and black pepper.

All in all, me and Mrs Ref were extremely happy with how it turned out.


rubbed the night before




wired up in the box




ready for foil




cooling down to be pulled




Otis hoping for a fumble




it was so good, it needed protection!


Edited by 1blindref - 7/1/13 at 5:17pm
post #2 of 4

Nice smoke ring. I bet it taste great.

Happy smoken.


post #3 of 4
Thread Starter 

Thanks David - it was.

post #4 of 4
Looks great, you can never be too careful with pulled pork...
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