Boston Butt Pulled Pork (Step by Step)

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

  1. krzdimond

    krzdimond Fire Starter

    This is my first attempt at smoking a butt/shoulder, and only my second time using the MES30.

    Step by Step printed and a 9 lb shoulder smothered in Jeff's naked rub is sitting in the fridge awaiting first light.

    This is going to be EPIC!

    Question:

    Can an electric smoker (any electric) match the flavor and juiciness of those huge trailer mounted wood smokers used to smoke Boston Butts at church functions?
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    I would have to say that wood & charcoal smokers can make the best flavored meats, if the user knows what he's doing, and doesn't allow too heavy a smoke. However I have never had any complaints about the taste of anything I ever smoked with my MES 40 and my AMNPS. They are a Great Pair!! As for juiciness, food smoked in an MES can be as juicy as from any other form of smoker.

    Hoping your Pulled Pork is Perfect !!

    Bear
     
  3. thatcho

    thatcho Meat Mopper

    Thanks for the steps. Followed them today as best i could. Second BUTT for me. Thanks for your tutorials[​IMG]

     
  4. Hey Bear, first of all thanks for all the informative posts. I wish I could just shake your hand. I just got a MES Gen 2 and broke it in with a 12 lb turkey. Turned out great using the chip loader and a pan of water underneath. I bought the pellet smoker from Todd and I'm doing your bacon recipe as I type. I'm planning on the pulled pork for Super Bowl and just have one question.
    I've always smoked meat with a pan of water underneath to collect juices and provide moisture while smoking with woodchips. I take it that the pellet box doesn't take well to the moisture, hence no one here using the water pan or my drip/water pan under the meat method.
    Will I sacrifice juicy tender meat without my water in the smoker methed?
    Having a hard time wrapping my head around this since I've been succesful doing this with indirect heat on my Webber kettle for years.
    Thanks again for your input to thie forum, and can't wait to try your other recipes.
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Very Much, pdalziel !!!

    The MES doesn't need added moisture, no matter which way you're getting smoke.

    I never put water in my pan, and have never had anything get too dry, unless I overcooked it.

    I collect juices during the foiling stage, by adding things like Apple juice, Worcestershire, etc to the meat when I foil it. Then the meat juices mix with the added juices, making a Great Au Jus.

    Bear
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Thatcho!!!

    I'm glad to help.

    Nice Butt you got there!!![​IMG]

    Bear
     
  7. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Bear,

    Wife is bugging me big time to do a butt, so I've been going over and over your step by step with a couple initial questions:

    1.  What do you mean by " Since I did not break the seal by probing the Butt "?    Yet earlier you did probe the butt @ 11am  to obtain the temp of 124*. 

    2.  How  would you change any of your directions if you were to use a gasser smoker?

    So much to learn  [​IMG]
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hi cmayna!!

    Here is what I said:

    Day #2 (Smoking Day)
    6:30AM------------Preheat Smoker to 220˚.
    6:45AM------------Put more rub on Butt (optional), and place it on 2nd shelf grill, and foil pan on 3rd shelf grill.
    7:00AM------------Fill my AMNPS with Hickory pellets, and light one end.
    11:00AM-----------Insert Sterile Meat probe in center of Butt---Internal Temp measures---124˚. 
    Note: This is why I never probe uncured whole meat until it's been in the smoker for a few hours, unless I'm positive it will get to 135˚ in time. This one's been in over 4 hours at 220˚ smoker temp, and still in the Danger Zone (under 135˚).

    I never probe a big hunk of whole meat before it's been in my smoker for at least 3 hours. That way the Nasties on the outside were killed, and can't be driven into the meat by the probe.

    I don't know anything about a gasser, but if you can do the same temps & times as I did, I wouldn't change anything.

    Bear
     
     
  9. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Thanks for the quick reply.    Unless it rains this weekend, might give one a try.   Need to go butt shopping.
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's great !!   Let me know how you make out !!

    I haven't made a Butt lately, but I used to go Butt Shopping a lot in my younger days!![​IMG]

    Bear
     
  11. funkyboy

    funkyboy Fire Starter

    When I smoke with my amnps it burns out have to add more????

    Thanks
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    How long does it burn?

    I get 10 to 12 hours out of mine.

    If you're getting 6 to 8 on a butt, that should be enough, because it should be about time to foil it.

    If you're getting less than 6 hours, that sounds like a problem, like jumping across rows. What smoker are you using, and how full are you filling your AMNPS?

    Bear
     
  13. nw nm smoker

    nw nm smoker Newbie

    Hey Bearcarver,  I have been on here a while listening and learning, Last night I got the butt ready and followed your directions. Absolutly AWESOME. Thanks for doing what you do and sharing what you have!!!

     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's Great, NW NM !!!

    I love it when a plan comes together!!!

    Nice Job on the Butt !!

    Bear
     
  15. knifebld

    knifebld Smoking Fanatic

    This is really going to help me first smoke on my 22.5'' WSM!

    Thanks Bear....a few questions still....

    1) I am going to smoke 2x 8 lbs butts...how long of a smoke should I plan for?

    2) Is there a specific type of charcoal I should be using?

    3) How often do you add coals, add wood chunks, mist with apple juice, and/or add water?

    Thanks again!
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    I never did 2 eight pounders at once, but I would figure they wouldn't take much longer than 1 eight pounder----Maybe an hour longer at the most.

    I can't help you with the 22.5 WSM, or charcoal. You might want to start a thread asking that. There's a lot of WSM users here.

    I never mist a Butt---They have plenty of internal fat, and I put the juices in when I foil it.

    Bear
     
  17. Thanks Bear,

    As always. your posts are great and really informative. Doing a Boston Butt today and following your process exactly. I'll post Q-view later but, it sure looks good. About ready to turn it down to 100* in the next 15 minutes or so.

    Thanks Again,

    Scott
    Hampton, VA
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's Great !!

    Sounds like you'll be eating good soon!!!

    Bear
     
  19. bgray

    bgray Fire Starter

    Very nice!  I never thought about catching the drippings, but that's a great idea, and will make for great au-jus.  Thanks!
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You!!!

    And after being in the fridge, like I showed, it's real easy to remove the fat from the top.

    I have one of those separators but it just doesn't work as good.

    Bear
     

Share This Page