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Boston Butt (Pulled Pork @ 265° Smoker Temp)
Makes sense on the meat probe, I'll make sure and do that next time. I smoked for 6 hours, covered, cooked for another 4hrs, it turned out great. Just fell apart, great smoke flavor but the seasoning was a little lacking, I found it helped to mix in some addition rub after pulling. It was a...- Kenneth Allen
- Post #47
- Forum: Pork
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Boston Butt (Pulled Pork @ 265° Smoker Temp)
MES is set at 265 using built-in meat probe to verify smoker temp and both are hovering pretty close to 265 so far. No brine or injection, the only thing I did differently from your steps is I did put my external meat probe in while raw before I put the butt in the smoker....I hope that wasn't...- Kenneth Allen
- Post #45
- Forum: Pork
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Boston Butt (Pulled Pork @ 265° Smoker Temp)
Great looking butt, and thanks for the detailed step by step walkthrough, very helpful for a newbie. I'm currently following your process exactly on my own butt for my very first ever smoking. Should I be concerned at all about the hours that the butt spends between 40°-140° while in the smoker?- Kenneth Allen
- Post #43
- Forum: Pork
