Boston Butt Pulled Pork (Step by Step)

[frosty53]

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! 

 

[Bearcarver]

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!!!

Reinhard.

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

Looking good Bear!  Thank you for sharing!

Kat

Thanks 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 Willie!!!

We never get good prices on Butts around here!!

Bear

 

[Bearcarver]

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.

Thank You So Much!!

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

Bear

Bear... I said it before and I'll say it again,

YOU DA MAN!!!

Thanks for sharing buddy.

Thanks Buddy!!

Bear

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

Thanks Sound1 !!!

Yeah we never have good prices for butts around here.

Bear

 

[Bearcarver]

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

 Nice work buddy...JJ

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

 

[Bearcarver]

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! 

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

 

[demosthenes9]

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

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!!

 

[Bearcarver]

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!!

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

 

[pc farmer]

I can't even get butts here, only shoulders?

 

[toby bryant]

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.

 

[woodcutter]

I can't even get butts here, only shoulders?

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

 

[Bearcarver]

I can't even get butts here, only shoulders?

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

Bear

 

[Bearcarver]

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.

Thanks Toby!!!

I appreciate it.

Bear

 

[woodcutter]

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.

 

[pgsmoker64]

Nice looking pulled pork Bear!

Great job,

Bill

 

[Bearcarver]

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.

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

Bear

Nice looking pulled pork Bear!

Great job,

Bill

Thank You, Bill !!

Bear

 

[woodcutter]

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

Bear

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

 

[Bearcarver]

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

Guess they don't want to butcher their old milk cows.

Bear

 

[smokeitifugotit]

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

 

[woodcutter]

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.

 

[Bearcarver]

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

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