Boston Butt Pulled Pork (Step by Step)

Discussion in 'Pork' started by bearcarver, Apr 24, 2013.

  1. Bear,

       Thanks for putting that up,I wish I would have read a how-to like this when I was tring to figure it out.Good Grub! 
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Sir!!!

    Once I have a good Step by Step, I use it myself, again & again & again. Much easier on my old Brain!!!

    Bear
    Thanks Kat !!

    Bear
    Thanks Willie!!!

    We never get good prices on Butts around here!!

    Bear
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You So Much!!

    I love to help others, and really appreciate hearing my Step by Steps made it easy for someone.

    Bear
    Thanks Buddy!!

    Bear
    Thanks Sound1 !!!

    Yeah we never have good prices for butts around here.

    Bear
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Jimmy !!!!

    Don't laugh---I very seldom do Pulled Pork!

    That's supposed to be one of my Son's targets!!

    He's supposed to do the Pulled Pork & Chicken, and I do the rest.

    He was slacking, so I had to do this one.

    Bear
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Frosty!!!

    Yeah there wasn't any truly Step by Steps when I started learning, which is one of the reasons I do them.

    Bear
     
  6. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    THe BBQ Gods are smiling down on me right now Bear.  Kroger has Butts at $1.29 per pound this week so I just picked up 12 of them.   Additionally, whole boneless choice Ribeye roasts start at $5.99 per pound tomorrow.

    For some silly reason, I foresee lots of PP and Smoked PR in my future   :)

    Great job on the step by step tutorial!!
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's Great Demos!!!

    We never see butts for as low as $1.29 !!!

    And $5.99 is a good price for my area too, except the week before Christmas---Always goes to $4.99.

    Thanks,

    Bear
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I can't even get butts here, only shoulders?
     
  9. That's one fine looking butt Bear! Thanks for the tip on the juices, I will have to try that on my next pulled pork smoke.
     
  10. woodcutter

    woodcutter Master of the Pit OTBS Member

    They must be sending the shoulders your way, all we have around here are butts.
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    When they have them here, they have both. The Shoulders are usually about 30 to 40 cents cheaper than the Butts.

    Bear
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Toby!!!

    I appreciate it.

    Bear
     
  13. woodcutter

    woodcutter Master of the Pit OTBS Member

    I was thinking this morning about the price of butts. They were $1.15 per case Lb and I figured the price probably bottomed out and has nowhere but up to go. I went to Sam's Club to put a case for the freezer and now they are $1.06 per case Lb. The meat mgr told he didn't understand the recent pricing. He also said that at least this Sam's is selling their rib-eyes at cost as a draw to get people looking at meat again. Rib-eyes in Wausau WI are $6.89 Lb for 2 packs. My wife is going to make go back and load up on steaks.
     
  14. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Nice looking pulled pork Bear!

    Great job,

    Bill
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Seems like we usually have better prices around here for Prime Rib & Ribeyes, but never get your low prices for butts.

    Bear
    Thank You, Bill !!

    Bear
     
  16. woodcutter

    woodcutter Master of the Pit OTBS Member

    Since WI is the dairy state you would think it would be the other way around.
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Guess they don't want to butcher their old milk cows.[​IMG]

    Bear
     
  18. Very nice step by step procedure. Don't quite understand the obsession with "danger zone" temps, though. Cooking thoroughly kills all bacteria, so the danger at this point seems to be a moot point. Am I missing something? One other question....why the foil pan instead of the water pan that comes with the MES?
    Thanx
     
  19. woodcutter

    woodcutter Master of the Pit OTBS Member

    Botulism is not killed by heat and thrives in the 40 to 140 degree range. I takes a little longer than 4 hours to establish itself so if you follow the 40 -140 in 4 hour rule you are in the safe zone.
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You!!

    And yes you are missing something----Cooking thoroughly does NOT kill all bacteria!-----If you don't pay attention to & follow "Danger Zone" rules, no matter how you cook or overcook the meat, the bacteria could still be there. I'm not going to write a book here on my Step by Step post, but do yourself a favor & search "Danger Zone" and read a few threads.

    That foil pan is being used to catch drippings, and later the Butt was put in it with juices, and wrapped in foil for the final smoking step.

    My Water pan is always empty, and covered in foil to make it easier to clean.

    Bear
     

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