SMF Hall of Fame Pitmaster
SMF Premier Member
- Joined Sep 12, 2009
Boston Butt. (Pulled Pork @ 275° Smoker Temp) 8-8-2020
There are many ways to Smoke Pulled Pork, But I don’t like to do overnight Smokes, so since this Butt was 8.11 pounds, I figured I’d try to get it done for Supper (about 4 or 5 PM).
Knowing I could easily “hold” it if it finishes too early I started my MES 40 at 6:45 AM.
I set it at a Temp that would give me a True 275° with my Accurate Maverick ET-732.
I also filled my AMNPS with Hickory Pellets, and as always, lit one end.
Meanwhile, while that stuff heats up, I’ll tell you about what happened before Smoking Day:
Back on 10-17-2018, I saw the lowest price I’ve seen in my entire 9 year Smoking History, as "Weis" Market had Pork Butts for 97¢ a pound.
Butts are always at least $2 per pound around here, and usually $3 or even more!!
Since Mrs Bear was going there anyway, I told her to get me 3 Butts at about 8 lbs each. She brought me 3 butts at about 8, 9, and 10 lbs. (Good Girl)
I decided to Bag & freeze the smaller one for another time, Split the biggest one for Buckboard Bacon, and make some Pulled Pork from the 9.2 pounder.
I did those things with the other 2, and this is that smallest one, at 8.11 pounds, so here we go:
Prepping the 8.1 pound Butt:
Rinse, pat dry, coat with Yellow Mustard, Apply Rub, put on Wire Cooling Rack in a Foil Pan.
Put in Fridge for overnight rest.
6:45 AM——Preheat MES at 260°, Fill AMNPS with Hickory Pellets, and Light one end.
7:20 AM——Put Meat Pan on Rack #2 of my 6 rack MES, and AMNPS on right end of my bottom rack (pull dumper out 3” & rotate 180°).
7:45 AM——Bump to 275°.
10:00 AM—-Sterilize my clean Maverick probe with alcohol wipe, and insert probe into center of Roast. IT is 117°.
10:30 AM—-IT is 126°.
11:00 AM—-IT is 138°.
NOON——-IT is 156°.
1:00 PM——IT is 167°.
2:00 PM——IT is 176°.
2:30 PM——IT is 181°.
3:00 PM——IT is 185°.
3:30 PM——IT is 189°. 1" of pellets left in last row.
4:00 PM——IT is 192°.
4:30 PM——IT is 197°
5:00 PM——IT is 200°——Remove from Smoker to Kitchen.
Pull a small hunk off to pull just enough for our 3 Sammies for Supper.
Ate Supper——Then Pulled the rest of the Butt for Fridge container & freezing some.
Since I didn’t cover with Foil at 165°, like I usually do, I didn’t get very much Liquid Gold Juices for Au Jus.
I'll be going back to covering @ 165°, as I saw no advantage in not covering at all.
However I had enough for the Sammies we had before Freezing two packs.
Thanks for Dropping by!
One 8.11 lb Pork Butt purchased on 10-17-2018:
Lowest price I've ever seen, @ 97cents per pound:
Coated with Yellow Mustard, to help Rub Stick:
All Rubbed & ready for overnight in Fridge:
Butt done & ready to move to Kitchen. AMNPS is burned out just in time:
Resting a Bit:
Pulled just enough for One Supper. One with Jeff's BBQ Sauce, and one with Mrs Bear's Sauce. Bear's first 2 Sammies:
Pulling first half of Butt:
The Whole Butt all pulled---Shoulder Bone on top:
Juices from bottom of Pan, with Fat on top:
Fat separated & removed. Didn't get much Liquid Gold, due to not foiling @ 165°:
Heating up for a Big Open Face Pulled Pork Sammy:
Bear's second night's Supper: (Jeff's BBQ Sauce & Frank's Red Hot)
Heating up for Third Night:
Jeff's BBQ Sauce:
Open Face Sammy for Bear's Third Night's Supper:
Heating up for 4th Night. Note the Teaspoon of Au Jus Jelly on top of Meat in bowl (Heat melts Jelly into liquid):
Bear's 4th Night's Supper: (Mrs Bear's Sauce)
Heating one more bowl for 5th Night's Supper, with a lump of Au Jus Jelly on top:
Bear's 5th Night's Supper: (Mrs Bear's Sauce)
Two packs Vac-Packed for Freezer, with one Supper in each Pack: