Boston Butt Pulled Pork (Step by Step)

[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.

 

[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!