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Holloween Pulled Pork Butt

post #1 of 19
Thread Starter 
Smoking an 8 lb Boston Butt today for Holloween. With Pecan and Cherry wood. Got it on just before 7:00 am. Coated it with Italian dressing and Jeffs Rub. Going a little hot today at about 250 to 275. Hit 140 after 3 hrs and going great so far.
post #2 of 19
Thread Starter 
post #3 of 19
Thread Starter 
post #4 of 19
Thread Starter 
165 at 5 hrs. Going to wrap it in foil and pan with fresh juiced apple juice and some more rub at 170.
post #5 of 19
Thread Starter 
Here it is at 167. Pan all the juices and foil going back in.
post #6 of 19
That looks awesome from here! Nice bark and great color. Should be sweet looking shredded.
post #7 of 19
Lookin good!
post #8 of 19
When is the money shot coming? I needz it!
post #9 of 19

That butt looks awesome!  Lets see some pulled shots!



post #10 of 19
looks pretty nice from here!

post #11 of 19

Is it done yet?  Looks like sandwiches on the hoof, to me.  :sausage:

post #12 of 19
Thread Starter 

Sorry everyone got caught up with Trick or Treaters
Here it is done and resting.
post #13 of 19
Thread Starter 
Here it is pulled and ready to eat. Sorry no plate pictures. But served it with buns, beans, my Jalapeño cole slaw, and my neighbor makes and sells his own BBQ sauce that I just love.
Meat was super tender, bark was amazing. All the neighbors were raving and going back for seconds and thirds.
Thanks for watching.

post #14 of 19

Great smoke!  That PP looks fantastic.





post #15 of 19
Looks great! Good old pulled pork is always a crowd pleaser...
post #16 of 19

:drool: Great job 



post #17 of 19

Hey that Butt looks awesome! I did my first Picnic roast yesterday (only been smoking for about a month now). Thanks to advice from this sight I think it came out pretty good for a first time try. 


Can you let me know When you put the pan and foil in (time or temp?). What are the benefits of the pan vs. just on grates? 


Any help would be appreciated! 


Tried attaching a pic of my first shot... It tasted great, but If you see anything wrong with it, please let me know. Cooked it slow @205 for 12 hours then upped to 220 to finish it off. It hit 205 @ 16 hours which I have read is optimal for pulled. Cherrywood was used...




Have only done Ribs, and a Brisket before. Brisket didn't smoke too long (was still good, but not as tender), ribs were OK, I need to try out different sauces and rubs. 

post #18 of 19
Thread Starter 
I panned and foil at 165 deg. Added apple juice with rub. And ran it up to 205. Only to save time, cooked a lot quicker. All were non smokers at the party so they all were in awe. But I would have rather have left it unwrapped and gone the whole way. It was super juicy and great. But I'm always hard on myself when I taste others. I kept all the juice and drippings added just a little before serving. And left a gravy boat for anyone that wanted that instead of BBQ sauce.
Happy Smoking.
My wife asked me what I wanted to do for my Birthday weekend. I said I wanted to Smoke Something. That's how I roll. grilling_smilie.gif
post #19 of 19

HAHA Awesome. Thanks for the feedback! I found my new hobby!

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