Boston Butt Pulled Pork (Step by Step)

[Bearcarver]

Nice recipe...Thanks for sharing

And Thank You Too!!

Bear

 

[psycaz]

Smoking two butts today using this method. Wanna try the Jack Daniels pellets as I have a bag.

Anyone try these for pulled pork? I’m second guessing myself that it might not turn out right.

 

[Bearcarver]

Smoking two butts today using this method. Wanna try the Jack Daniels pellets as I have a bag.

Anyone try these for pulled pork? I’m second guessing myself that it might not turn out right.

Never tried that flavor Pellets, but I'm sure it will be Awesome!!

Bear

 

[psycaz]

Thanks Bear. We loved you’re recipe as it is. That’s what makes trying something slightly different hard. I know what will turn out great.

 

[psycaz]

Well, one thing about the Jack pellets, they burn very quickly. Only got 8 hrs of smoke from a full tray AMNPS. They did burn completely. Had to reload.

 

[Bearcarver]

Well, one thing about the Jack pellets, they burn very quickly. Only got 8 hrs of smoke from a full tray AMNPS. They did burn completely. Had to reload.

Well---Better to burn too fast than to keep going out, as long as you're not getting too heavy a smoke while it's burning fast.

Bear

 

[jimp75]

I notice not much mention of "finishing sauce" for PP. What are your thoughts? Also if I plan to use finishing sauce and smoke two days before serving, when is it best to apply sauce?

 

[Bearcarver]

I notice not much mention of "finishing sauce" for PP. What are your thoughts? Also if I plan to use finishing sauce and smoke two days before serving, when is it best to apply sauce?

I don't call what I do "Finishing Sauce", but I believe I do the same thing with it.
I put my Rub on the Butt before I start, then at 165° I add the Apple Juice to my Pan, and when it's done I put it in a container in the Fridge, to separate the Fat from it. The remnants of the Rub, Meat Juices, and Apple Juice are all mixed in.
Then the next day & I remove the hard fat from the top, and save the Gelled substance. If there are a lot of people to eat it, I'll add it to the meat & stir it in, but usually it's just Mrs Bear & Me, so I add a little bit with each small bowl I heat up for a couple Sammies at a time. That's what I would do if I was using what they call "Finishing Sauce, Too.

Bear

 

[verdade]

I notice not much mention of "finishing sauce" for PP. What are your thoughts? Also if I plan to use finishing sauce and smoke two days before serving, when is it best to apply sauce?

I’ve been using SoFlaQuer’s finishing sauce for the last couple of years. It is fantastic.

I’ve never been a vinegar fan, but I’m telling ya you’ll never even notice it with this finishing sauce. After I let the pork rest for 1.5-2 hours I’ll mix this in while I’m shredding. I pretty much add to taste.

I’ve also noticed the pp tastes even better the next day too.

Give it a try.

https://www.smokingmeatforums.com/threads/soflaquers-finishing-sauce-for-pulled-pork.51933/

 

[jimp75]

Thanks for your thoughts!

 

[Rahl]

Thanks for another awesome Recipe Bear!

 

[Bearcarver]

Thanks for another awesome Recipe Bear!

You're very Welcome!
Glad you like it!
Looks Perfect!

Bear

 

[krzdimond]

I need clarification. Set temp and preheated to 230*, pulled the 10lb butt out of the fridge (let it attempt to come up to room temp by sitting on the counter for an hour), put the cool butt on the smoker and the temp dropped to about 170*. 2 hours later the smoker temp has only managed to get to 205*. The directions call for 230 for a set time.... is that 230* BEFORE or AFTER the meat is put on to cook?

 

[Bearcarver]

I need clarification. Set temp and preheated to 230*, pulled the 10lb butt out of the fridge (let it attempt to come up to room temp by sitting on the counter for an hour), put the cool butt on the smoker and the temp dropped to about 170*. 2 hours later the smoker temp has only managed to get to 205*. The directions call for 230 for a set time.... is that 230* BEFORE or AFTER the meat is put on to cook?

Seems you're having a problem with your smoker:
That 230° is supposed to be before, during, and after you put the meat in.
I never bring mine up to room temp either. I put it right from the Fridge to the Smoker.
What Smoker do you have?

Bear

 

[krzdimond]

Mes30. Both the onboard temp and the mav227 were 230*, put the meat in and onboard is 225* and the mav227 is 205.

I am ASSuming that the important number is the internal meat?

 

[chopsaw]

put the meat in and onboard is 225* and the mav227 is 205.

At the risk of butting in , I would increase the smoker temp to make up the difference between the mav and the on board .

 

[krzdimond]

I think I figured it out..

I have a MES30 with interior dimensions of 12x15 and a drip pan of 10x12. The temp above the pan is 205 and 240 below.
Not sure where the thermostat is for the smoker, but if it is below the pan, that would explain everything.

 

[Bearcarver]

I think I figured it out..

I have a MES30 with interior dimensions of 12x15 and a drip pan of 10x12. The temp above the pan is 205 and 240 below.
Not sure where the thermostat is for the smoker, but if it is below the pan, that would explain everything.

Yup, I had that one time. I had too much in pans, above the temp probe, and it was real hot below the pans & cooling above the pans. You have to have space around the pans & in between if more than 1 on a shelf.

And never go by what the MES says---Go by what your Maverick says. You can always check your Maverick for accuracy with a boiling test.

Bear

 

[tink3872]

just got a 9.5 pound but for pulled pork myself. Yours look really good. Made mine using Bears pork rub and pork butt injection. Recipes are as follows. For the rub use 1 cup brown sugar, 1/2 cup paprika, 2 Tbs. black pepper, 2Tbs each of onion and garlic powder, 2 Tbs chili powder,1teaspoon cayenne pepper. store what you don't use put in airtight container. I also use a pork butt Injection using this recipe. 3/4cup apple juice,1/2 cup water, 1/2cup white sugar, 1/4 cuptable sat,2 Tbs.worcestershre

 

[tink3872]

Just purchased a butt myself. getting it ready for my MES 40 inch smoker. I use Griz's pork rub on mine. Recipe as follows if you don't have it. 1 cup brown sugar, 1/2 cup paprika, 2Tbs.back pepper, 2 Tbs each of onion and garlic powder, 1 teaspoon cayenne pepper, 2 Tbs chili powder put in airtight container shake well, and store the rest. I also use a pork butt injection , recipe as follows. 3/4 cup apple juice, 1/2 cup water, 1/2 cup white sugar, 2 Tbs worcestershire sauce, 1/4 cup dark brown sugar, 1/2 cup paprika,1/3 cup garlic salt, 1/3 cup kosher or sea salt, 1 Tbs chili powder,1 teaspoon oregano. put all in saucepan and heat till all is dissolved. What you don't use store in jar in refrigerator. Already for the smoker. Set my MES at 225 degrees, used combination of apple and hickory wood chips for 6 plus hours. cooked for approximately for 13 hours. Already to eat except for a good finishing sauce. recipe as follows. 1 cup of apple cider vinegar, 2 Tbs. of brown sugar, 1 teaspoon Tony Cacheres Cajun seasoning, 1 teaspoon red pepper flakes, heat all in saucepan until sugar is dissolved. Makes about 1 cup pour on pork and enjoy. You might want to make double batch and reserve a little more to put on your own sandwich.