Boston Butt Pulled Pork (Step by Step)

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Bearcarver

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Boston Butt (Pulled Pork Step by Step)

There are many ways to Smoke Pulled Pork, But.............
Here is how I Smoked this Boston Butt for Pulled Pork, on my MES 40, with AMNPS filled with Hickory Pellets.
So, If you never smoked a Butt before, this might help you with your first one.

Day #1 (Prepping)
Take one 7 pound Boston Butt, and rinse, pat dry, score the fat cap, apply yellow mustard, and cover with a good rub.
Then cover with plastic wrap, and put in fridge. I like to put it in overnight so the meat can absorb the flavor of the rub.

Day #2 (Smoking Day)
6:30AM------------Preheat Smoker to 220˚.
6:45AM------------Put more rub on Butt (optional), and place it on 2nd shelf grill, and foil pan on 3rd shelf grill.
7:00AM------------Fill my AMNPS with Hickory pellets, and light one end.
11:00AM-----------Insert Sterile Meat probe in center of Butt---Internal Temp measures---124˚.
Note: This is why I never probe uncured whole meat until it's been in the smoker for a few hours, unless I'm positive it will get to 135˚ in time. This one's been in over 4 hours at 220˚ smoker temp, and still in the Danger Zone (under 135˚).

Resume------
12:00Noon--------137˚ Internal Temp. Meat has been in smoker for 5 hours and 15 minutes, and just got out of Danger zone (41˚ to 135˚ in 4 hours).
Since I did not break the seal by probing the Butt, or injecting the Butt, it was OK to go longer than 4 hours in the Danger Zone.

If I know for sure how long it will take to get my meat from 41˚ to 135˚, by using the temperature I'm setting it for, it would be safe to probe or inject the meat.
However, I usually play around with trying different temps. This time I started it at only 220˚, to try to get more smoke time, but since I didn't probe or inject, it didn't hurt anything to be in the Danger Zone for more than 4 hours.


12:00Noon--------Bump heat up to 240˚.
3:00PM------------165˚ Internal Temp. Put Butt in foil pan, add 6 ounces of Apple Juice, and cover & seal with Double Foil.
3:00PM------------Also bump heat up to 260˚, and remove AMNPS (1/2 row was left unburned---Separate & save unburned pellets).
5:30PM------------Internal Temp is 203˚------Cut heat back to 100˚, instead of putting in cooler.
6:00PM------------Pull at 208˚ Internal Temp. (Coasted 5˚)
6:00PM------------Uncover just long enough to bust off a big enough hunk to pull for our Supper, and cover back up again.

Eat Supper while the rest of the Butt sits covered in foil.
Pull the rest of the Butt after Supper.

Soooooooo Tender & Tasty !!!!


More info in captions, with pictures below.

Thanks for Looking,
Bear





Best price I could find ($1.98 lb)
DSC03620.jpg



All rubbed and ready for the smoker.
Trying a Frogmat----Jury still out:
100_0485.jpg



I love looking at the food, without having to open the door:
100_0487.jpg



I just took a small hunk from the freshly smoked Butt, so I could keep the rest foiled longer:
DSC03624.jpg



A couple sammies from that small hunk:
DSC03626.jpg



The rest of the Butt.
Bone looks ready to fall out:
DSC03631.jpg



Bone came out real easy:
DSC03632.jpg



Boy this stuff pulls real easy, even with a pair of thin dinner forks.
DSC03635.jpg



Ready for eating. The small container is for my Son:
DSC03640.jpg



Foiling juices (Meat drippings and Apple juice) separated over night in fridge:
DSC03645.jpg



Remove solidified fat from top of juices:
DSC03646.jpg



This is awesome tasting stuff. All it needs is heating up to be excellent Au Jus.
No need to add anything to it. I love to mix these juices back into the meat, after removing the fat:
DSC03647.jpg




That's All Folks!!!
 
Last edited:

Bearcarver

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Awesome post Bear!  Very informative for the newbies..........killer bark and super tender meat it looks like!  Another job well done! 
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Thanks SmokeFever!!!

I appreciate it !!!

Bear
 

unity5358

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Mar 18, 2013
35
10
Excellent tutorial, Bear!  Truly "Step by Step"...I don't think you left out anything.  Your attention to detail is very helpful...and funny, though you may not have intended it to be so.  I'll tell you what I mean.  I laughed out loud when I read, " remove AMNPS (1/2 row was left unburned---Separate & save unburned pellets)"!  I bet we could have an entertaining thread sharing our techniques to "separate and save".  It would probably also be amusing to hear of the foibles, mishaps and near catastrophes that have been experienced in the process.  It's a testimony to the effectiveness of the AMNPS that it takes some doing to get it to stop, eh?  On several occasions I have thought and even heard my self saying out loud, "Man, I can't get this thing to stop"!
 
Last edited:

reinhard

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Feb 6, 2013
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Andover Minnesota
Thanks for the step by step process. This is a great thread for any newcomer to pulled pork and a few tips for those that have done a few to try. Great Job!!!
points.gif
Reinhard.
 

Bearcarver

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casmurf

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Good Job as usual Bear.

I for one am glad to see you back.

you always have the best Step by step instructions'

I've used most of your instruction's in you signature and have found all of them to be spot on.

Thanks

Jerry S.
 

Bearcarver

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Great post. I haven't tried pulled pork yet.
Thanks!!!---Now you know how easy it is----Even a Bear can do it !!!

Bear
Excellent tutorial, Bear!  Truly "Step by Step"...I don't think you left out anything.  Your attention to detail is very helpful...and funny, though you may not have intended it to be so.  I'll tell you what I mean.  I laughed out loud when I read, " remove AMNPS (1/2 row was left unburned---Separate & save unburned pellets)"!  I bet we could have an entertaining thread sharing our techniques to "separate and save".  It would probably also be amusing to hear of the foibles, mishaps and near catastrophes that have been experienced in the process.  It's a testimony to the effectiveness of the AMNPS that it takes some doing to get it to stop, eh?  On several occasions I have thought and even heard my self saying out loud, "Man, I can't get this thing to stop"!
Thank You for the kind words!!!

You raise a Great point. Yes, it is hard to stop the pellets from burning. I use an old spoon, and separate the burning & black ones from the new looking ones, and it takes quite awhile for them to stop.

People who have trouble with their AMNPS going out in their MES (the ones with vents) should try to separate & stop the pellets from burning after a 5 or 6 hour smoke.

Then they might believe me when I say the most important thing is to get it burning right before you put it in the smoker. If it's burning properly, it WILL NOT GO OUT, no matter if you have your chip drawer or Dumper in or out, or in the next county !!!!

Bear
Looks awesome!  I bought one last night and I might have to cook it tomorrow instead of Saturday.  lol
Thanks !!!

Go for it---Don't forget the Qview!!!

Bear
 
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sound1

Smoking Fanatic
Oct 10, 2011
776
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Northern Arizona
Just another tutorial from the Bear, and as always, a GREAT one. I agree that the [color= rgb(24, 24, 24)](1/2 row was left unburned---Separate & save unburned pellets) just put it over the top.[/color]

WOW, I think your store lied to ya with that sticker....Super Low Price....OUCH
 

Bearcarver

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Thanks for the step by step process. This is a great thread for any newcomer to pulled pork and a few tips for those that have done a few to try. Great Job!!!
points.gif
Reinhard.
 I Thank You, Sir!!!

Bear
Looking good Bear!  Thank you for sharing!

Kat
Thanks a Bunch, Kat !!!

Bear
Looks great Bear....just saw butts yesterday in Safeway...2 in the pack for $1.67 a # and now see your post so I must now do a butt soon. Regards....Willie
Thanks Old Buddy!!!

Bear
 

chef jimmyj

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Damn Bear...a couple more of them Butts and you'll have them figured out!
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 Nice work buddy...JJ
 

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