Hi All! Last August was the first and only time so far that I smoked a butt for pulled pork.
I had not joined SMF yet but had visited many times. One lesson I had not yet learned was the importance of notes.
So unfortunately I cant provide many details on the smoke. It turned out really good and wanted to share the pics and give what details I can remember.
I was smoking this on a Sunday, before a large family gathering on the following Saturday.
We picked up 3 butts from the local butcher that were roughly 10lbs each.
I rubbed them down and let em sit for about an hour before going in the smoker.
I used a mix of hickory and cherry chunks in my vertical propane smoker. (I now have a pellet pooper)
Ran the smoker around 225 to 250. Temp swings a lot when adding chunks. Whenever chunks were needed I rotated the butts.
Bottom to middle, middle to top, top to bottom. I believe it was around hour 8 when the stall started?? Then I wrapped foil over the pans I had the butts in. I know the whole process took 13 hrs to get to IT of 204. Then I pulled them out of the smoker. I only let them rest for about an hour as it was now 2am Monday morning and I had to work.
All of the above was pretty standard procedure for butt, here is where I think I did things a bit different:
I had smoked these in disposable tin pans which caught all of the juice. After the short rest, I used BBQ gloves and pulled the pork right in its own juices. The meat basically fell apart with a twist of my hand. Then when all pulled, I put the meat and juice in Ziploc's and in to the freezer. The following Friday we pulled the pork out to thaw. Saturday about an hour before it was time to eat, back into disposable pans it went and I reheated all the meat on the smoker with a little smoke. I had no complaints of mushy pork from the juices and the flavor was great. Reheating all of the pulled with smoke added extra flavor all around.
Thanks for looking! It was a great experience and a ton of fun.