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Boston butt pulled pork

post #1 of 8
Thread Starter 
Started off brining the butt for about 2 hours put a good coating of store bought rub " I have my own just pushed for time and didnt have a batch made up"got the smoker cruising on 275 " I'm using my grandfathers ole stick burner" its been on for about 2 hours so I'm fixing to take off to wrap and put back on until IT hits 200.
I'll try to post some pics when I take it off to wrap cooking for my wife's sister and husband that just had a baby so she is painfully truthful right now so wish me luck!!
post #2 of 8
Ha ha

Good luck.

I don't foil, it gives better bark.


Let's see some q-view.
post #3 of 8
Thread Starter 
Thanks for the luck I've tried uploading but it keeps closing I'm using my iPhone so maybe I need to get on the Internet but until then everyone will have to trust me I'm pretty new to smoking but if it tastes as good as it looks I think it will be pretty amazing
post #4 of 8
I also pull at IT 205.
post #5 of 8
Quote:
Originally Posted by c farmer View Post

I also pull at IT 205.

205*F is good for " ready to serve " with just a 30 minute rest tented on the counter to cool to handling temp. But if he/you plans to wrap and cooler the meat for an Hour or more, 200*F is a better choice as 205*F with a long rest can result in mushy meat. It amazes me how a few degrees and the time it takes to get there can make a big difference in the texture...JJ

post #6 of 8
Quote:
Originally Posted by Chef JimmyJ View Post

205*F is good for " ready to serve " with just a 30 minute rest tented on the counter to cool to handling temp. But if he/you plans to wrap and cooler the meat for an Hour or more, 200*F is a better choice as 205*F with a long rest can result in mushy meat. It amazes me how a few degrees and the time it takes to get there can make a big difference in the texture...JJ

 

 

Thanks good to know.

post #7 of 8
Thread Starter 
I'm going to pull at 200 IT because it will not be eaten until tomorrow I'm going to let it rest for an hour in a cooler then pull tonight and mix half with a home made sauce and the other half will be plain. I didnt know that 205 would make mushy meat I just pull at 200 because that was temp I read most people pull it off at. I learn something new every time I get on, this is a great site with amazing information and so many helpful people. Thank for all the input
post #8 of 8
Thread Starter 

On the smoker


Wrapped and put back on
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