Boston Butt Pulled Pork (Step by Step)

[Bearcarver]

Looks Real Good, Tink!!
You should have started your own Thread with this post.
Then more people could see your success, and they could make comments on it.

Bear

 

[pops6927]

Please see 'new nomenclature" om Pork Sticky.

 

[tink3872]

Thank Bear.I will try to do that next time as you can still see that i am still a rookie at posting some of my work in the forums. Still trying to learn on how to post things. Hope i am getting somewhat better. Always room to learn more.

 

[Bearcarver]

Thank Bear.I will try to do that next time as you can still see that i am still a rookie at posting some of my work in the forums. Still trying to learn on how to post things. Hope i am getting somewhat better. Always room to learn more.

You're doing Great !!
Keep up the good work!

Bear

 

[McGumbo]

Hello everyone!
I'm attempting my first pork butt this weekend and I have a fair amount of knowledge in regards to smoking meat in general, with that said I still have some questions. I have two 6lb pork butts!
I plan on dry brining with salt for about 18 hours. Seasoning and injecting beef broth/apple juice about 2 hours before I put it on the smoker. Im smoking them at 250°F and I plan on a 10ish hour cook. I also plan on powering through the stall to get a nice bark, but I do have pink butcher paper just in case. With that said I have a couple questions!
Question #1 Should I spritz the meat at all since I'm injecting? Of so at what hour and how often?
Question #2 At what hour should I check internal temp?

Best and thank you very much!
-McGumbo

 

[Bearcarver]

Hello everyone!
I'm attempting my first pork butt this weekend and I have a fair amount of knowledge in regards to smoking meat in general, with that said I still have some questions. I have two 6lb pork butts!
I plan on dry brining with salt for about 18 hours. Seasoning and injecting beef broth/apple juice about 2 hours before I put it on the smoker. Im smoking them at 250°F and I plan on a 10ish hour cook. I also plan on powering through the stall to get a nice bark, but I do have pink butcher paper just in case. With that said I have a couple questions!
Question #1 Should I spritz the meat at all since I'm injecting? Of so at what hour and how often?
Question #2 At what hour should I check internal temp?

Best and thank you very much!
-McGumbo

I can only give you answers to what I do:
I never Spritz or Inject My Butts. I do exactly what is shown on page #1 of this Step by Step, which is;
"Put Butt in foil pan at about 165° IT, add 6 ounces of Apple Juice, and cover & seal with Double Foil."

As for checking Internal Temps, I use a Maverick ET-732 digital set of Therms, and I insert the Probe into the center of the meat at about 2 or 3 hours in, so I can keep an eye on the Internal Temp now & then, until it reaches my target.

If you need answers to anything that is not covered in this "Step by Step" (on page #1) or is done differently than I do, such as Injecting or Wrapping in Pink Butcher Paper, I would suggest you put the question before the whole Forum with a "New Post".

Bear

 

[verdade]

Hi and welcome! You’ve come to he right place, plenty of helpful and knowledgeable members here.

I generally do not spritz mine, or use a water pan. They have always turned out very juicy never dry. I am also in the group that does not foil the butt. Seems to get a better bark for our tastes.

Your timing seems about right - 1.5hr/lb. Sometimes they do have a mind of their own and take less time and others take forever.

I apply smoke for the first 6 hours then insert the remote probe. I stop cooking when it reaches 205, then wrap in foil and towels and into a cooler. It will sit in there for 1.5-2hrs.

When we are shredding we also apply SoFlaQuer’s finishing sauce. If you’ve never tried this I highly recommend it!
https://www.smokingmeatforums.com/threads/soflaquers-finishing-sauce-for-pulled-pork.51933/

Good luck, have fun and enjoy the rewards!

-

 

[wd1157]

Thank you for such clear instructions. I followed this recipe for my "first-ever" smoke, and the results immediately got me hooked! I did two pork butts this way and both were incredibly tender and juicy. I appreciated having specific directions to follow as a newbie!

 

[Bearcarver]

Thank you for such clear instructions. I followed this recipe for my "first-ever" smoke, and the results immediately got me hooked! I did two pork butts this way and both were incredibly tender and juicy. I appreciated having specific directions to follow as a newbie!

Thank You WD !!
That's what they're here for & I'm real glad you're finding them helpful.
Did you try any of my other "Step by Steps"??

Bear

 

[wd1157]

Thank You WD !!
That's what they're here for & I'm real glad you're finding them helpful.
Did you try any of my other "Step by Steps"??

Bear

Chuckies are in the smoker right now!

 

[gwest77]

Bear,
Smoking one today. I've never gone wrong following your directions. Thanks for everything you do here at SMF :-)

 

[Bearcarver]

Bear,
Smoking one today. I've never gone wrong following your directions. Thanks for everything you do here at SMF :-)

Thank You Greg!!
And Thanks for the Compliment.

Bear

 

[gwest77]

Bear,
You're most welcome my brother.

Ya like my new profile pic :-)

 

[cardsfan]

Looks awesome! Can't hardly beat pulled pork! NICE!!!

 

[gwest77]

That's a Pug after munching on some pulled pork :-)

 

[Bearcarver]

Looks awesome! Can't hardly beat pulled pork! NICE!!!

Thank You Cardsfan!!

Bear