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my first pork butt

post #1 of 9
Thread Starter 
Ok help me here, what temp do I want for pulled pork?
I am doing leg quarters also, so I dont want to over cook the bird, so give me some pointers, I plan to inject my butt with cajun butter sauce.
post #2 of 9
Thread Starter 
and my next question, do I put it n the smoker fat side up, do I turn often?
post #3 of 9
You want 200° for pulled pork, I don't turn mine and have never had a fat cap on one to worry about so I can't answer that one. I just rub mine and wrap it the night before. Keep my smoker at 225°-250° and leave it alone, remember it will probably hit a plateau at around 150-155° so don't worry when it happens. Some people foil and wrap in towels and put in a cooler towards the end but I don't. I take it off at 200° and put it on the tray I'm going to pull it on and tent it in foil and let it rest for about 30min and pull it, mine have alway been juicy. Hope this helps.

You also might look at SoFlaQuer's finishing sauce, it's great
post #4 of 9
What the grunt wink.gif said is true. If you decide to foil yours (I do), take it out of the smoker at 160-165, foil wrap, then into the smoker (or oven at 240 - why waste fuel) till 195-200. I do wrap in towels and place in a room temp ice chest for 1-1.5 hrs, then pull. Either way, the pork turns out moist, tender, and oh so good!
post #5 of 9
Yes to everything........and yes I foil mine at 160o.......there is a long wait from 160 to 200 butt it's worth it!!!!!

Show us some pics if ya can.
post #6 of 9
I take mine to 195 without foil then FTC for 4 hours. Some smoke with the fat side up to let the rendering fat drip over the meat for moisture. Others do fat side down so that when the fat is removed they are not removing the bark that they cherish. Your call on that.
post #7 of 9
If i have a fat cap i start with it down to get the rub to penetrate down with the juices and flip it about half way to get the fat from the fat cap to penetrate in, go to 195*, some times it gets foil and a cooler, other times it gets set on the counter in a aluminum pan for a 1/2 hour then shredded.

Try one doing what you see fit first, then alter your methods to figure out what works best for you.
post #8 of 9
We all have our ways of doing things.

I'm a flipper. I flip and spray every hour. I also like to sprinkle more rub after the first few sprays and flips - just a little. I double wrap just before I pull at about 180ish and finish in the oven in a pan so I don't lose any juice.

I also collect all the juice just before pulling and put it in the fridge. It'll separate so you can get rid of the excess fat. Once it's gelled I just run a paper towel over the fat and it sticks to the paper towel.
post #9 of 9
As was already mentioned...we all have our own variations. I cook to 203 and then foil and rest in a cooler for 2 hours, then pull, unless it is not time to serve yet. When cooking a butt to the 200 range, I have found that it makes little difference in the meat as to whether it is fat side up or down, just a matter of personal preference. Try it one way this time and another next time. After a while you will find what works for you. And enjoy the cook.
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