Boston Butt Help!

[bosox20]

I can post pics if anyone is interested

 

[pc farmer]

I will be watching.

 

[bosox20]

This was 3 hours ago after applying run and waiting for smoker to warm up. Been in for awhile now. Sitting at 230 degrees and IT is at 135 so far

 

[oldschoolbbq]

Bosox. Welcome and hope you have fun here...as for you Butt , you have a lot of good ideas here and one should fit your plan well. I hesitate to lead you in any direction as you are probably on overload now.

I am a Stickburner and put my Butt in the Smoker, watch my heat and leave the lid closed until I achieve my target temp. , then pull and rest till meal time.

Betty 004.JPG

• oldschoolbbq
• Nov 1, 2012

However you decide, have fun and as always . . .

 

[bosox20]

Here we are at IT of 155. Still a ways to go but looking good!!

 

[bosox20]

Well I think I have hit the dreaded stall. I have been at 160 for a while now. Anything I should do or just stay the course??

 

[kathrynn]

Well I think I have hit the dreaded stall. I have been at 160 for a while now. Anything I should do or just stay the course??

If you don't mind not having a nicer bark...foil it and put it back in.  If you want the better bark....just patience will be the key!

Good luck and enjoy the smoke!

Kat

 

[bosox20]

Thanks Kat. I'm gonna wait it out a little while longer.

 

[bosox20]

I ended up foiling. It just stopped. Now I am at 175

 

[flash]

I ended up foiling. It just stopped. Now I am at 175

Depending on rubs you can get a decent bark, even with foiling. I find Bad Bryons gives me a pretty good bark. The longer you can wait until you foil, the better though. Don't be afraid to increase the smoker temps once you do wrap. I'll push mine up to 290º or so. Get's you done, much quicker.

 

[bosox20]

Well it's done. Mixed results. It was not pull off the bone like I hoped. I had to cut it all off and then chop it up. Used my sauce and had sandwiches. Still very good. The flavor of the meat was awesome though !! Not sure what I did wrong.

 

[foamheart]

Normally 203+ IT pulls pork a little less slices/chops pork. Finishing sauce makes all the difference it adds back moisture and a tub fulla flavor. BUt see nothing wrong with yours that another pork butt or two wouldn't solve.....LOL Ain't it a great way to spend a day?

Looks to me like a good butt!    

 

[bosox20]

Thanks Foamheart. It doesn't look like the standard pulled pork but it did have great flavor. I added my homemade sauce and it made a great sandwich. So I'm happy. I will try again. I refuse to give up until I get it right !! At least a pork butt is one of the cheaper meats to buy [emoji]128516[/emoji]

 

[kathrynn]

Still looks good.  Did you give it a cooler nap after it hit 200*.....it will pull easier that way.

Kat

 

[bosox20]

No. I just let it sit wrapped in the foil for 30 minutes. [emoji]128542[/emoji]