Boston Butt Pulled Pork (Step by Step)

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

  1. kenosando

    kenosando Newbie

    Bear,
    I like how you left the butt in tue smoker at 100°, I love the MES for being able to hold low temps. I've had my MES 40" for a week and did some ribs and BBQ beans, and being able to use the MES as a hot drawer so to speak was another perk of having a digital electric smoker. Looking forward to using your PP method soon.
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Ken!!!

    Yes, I figure as long as I keep it foiled it will be every bit as good as wrapping it in towels & putting it in a cooler to rest.

    The foil will keep it from drying out.

    Bear
     
  3. weev

    weev Meat Mopper

    Hey Bear Just wanted to thank you for the step by step info it really helps out us newbies I did this pork butt yesterday and it was the best pulled pork I have EVER had    Thanks again
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Weev!!!

    Reports like that make my day!!![​IMG]

    Bear
     
  5. Thank you so much for this post.  My neighbors asked me to smoke about 25 lbs of pork butts.  I have very little experience (3rd time I used the smoker).  I have a MES40 and I use the AMNPS for smoke generation.  I used this process to a T and everything came out wonderful.  You really are making me look like a Pitmaster.  Everyone is thrilled with the outcome.

    The internal meat temps tracked within 2 degrees throughout the process.  The only difference was the amount of pellets used.  I filled up my pellet tray 3 times throughout the process.  At first i didn't think I was getting enough smoke so I lit both ends.  The 2nd and 3 fill up though I only lit one end.  I didn't close the door tight, so the extra air might have been the difference. 

    Thanks again!!!

    I think I'm going to look for your salmon recommendations next.  I have a bunch that needs smoked.
     
  6. turick

    turick Meat Mopper

    Lostriver, you won't be disappointed following Bears salmon recipe!

    John, I think I'm going to go pick up a butt today and smoke it tomorrow! A couple of questions... Do you trim all the fat off the outside of the butt? I was also thinking about injecting it with some apple juice concoction. Are you against injecting?

    Josh
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You!!

    I'm glad you had Great Pulled Pork!! I love hearing that !!

    Light smoke is great from lighting one end of the AMNPS.

    I close my door tight, and leave my top vent open all the way.

    As long as it keeps going it's fine. I get 10 to 11 hours from one load of pellets.

    In case you didn't already find it, here's my "Smoked Salmon" Step by Step:

    Smoked Salmon      

    Bear
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Josh!!

    If there's a crazy amount of fat cap, I might trim some, but if there's only 1/2" or so I leave it on. Then I slice a crosshatch pattern through the fat, to the red meat, before I put the Mustard & Rub on. This will allow the fat to baste the meat, and the smoke to get into the meat.

    I never inject, and I don't probe it (until 3 hours in) because I don't want to worry about the 4 hour Danger zone. Also there's so much internal fat in a Butt that it really doesn't need it. IMHO  You can put Apple Juice in the pan when you foil it at 165*. That will mix with the meat juices & make some awesome Au Jus to be defatted & mixed back into the pulled Pork!!!

    Bear
     
  9. turick

    turick Meat Mopper

    Hmm... I'll have to look more into the danger zone thing and figure out if it's worth it. Would your process be risky if it were injected?

    Also, just had a crazy idea. What about trying to slice the entire fat cap off in one sheet, then putting that on a rack directly above the butt? Then the smoke could get to the meat and the fat could still drip down onto it as well?

    Oh ya, happy Independence Day!

    Josh
     
  10. turick

    turick Meat Mopper

    OK, rereading the instructions, it makes sense now about the probing. I suppose I'll not inject and stick to your process! Injecting jus SOUNDS like a good idea with that thick hunk of meat. But after talking to the Mrs., we both agree we'd rather have more smoke than whatever benefit we'd get in flavor from injecting.
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    The thing is if you inject, temp probe, or puncture in any way, you should treat it like ground meat, which should be taken from 40* IT to 140* IT in no longer than 4 hours. If you know your smoker & know you will get there in that time, you can inject, but I never worry about it. I don't inject, and at 3 hours in, I sterilize my Meat probe before inserting.

    If you want to cut the fat cap off, instead of leaving it in one piece on a rack above, you could cut it up a little & put it in a throw-away foil pan with holes punched in it. Then put that above your butt like I do when I Double Smoke Hams (See Below). That way your smoker stays cleaner, and the pieces don't fall through after they have shriveled up.

    And Have a Great 4th !!!

    Bear

    #3 and #4 Hams ready to pull. Note fat above in pans---Fat is nearly spent:  Click on:  Double Smoked Hams Times 4         
     
     
    Last edited: Jul 4, 2014
    turick likes this.
  12. turick

    turick Meat Mopper

    Well, I guess it wasn't such a crazy idea! I suppose if there is a decent amount of fat, I'll put it in foil trays with holes just like you showed! Thanks John! Off to the store!
     
  13. turick

    turick Meat Mopper

  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yes, but mine is more natural:

    I add about 6 ounces of Apple Juice when I foil at about 165* IT.

    That mixes with the natural meat juices & the Rub I put on it before smoking.

    Then after de-fatting the leftover juices, I add that back to the meat as a finishing sauce.

    I just never really called it a "Finishing Sauce".

    Bear
     
  15. turick

    turick Meat Mopper

  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hey----You won't know if you don't try!!

    Besides that ones been around since 2005, and has lots of great Thank You posts----Gotta be good!!!

    Bear
     
  17. wave1600

    wave1600 Newbie

    Hey Bear it's me again, how bout a chicken, temp? Time? 165 internal ? Brine no brine pan no pan, if you have a min please reply
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    I don't normally do Chicken, because my Son does a lot of that, and always gives us some.

    However I have done Chicken Thighs a couple times, and they are in my "Step by Step Index" (Below).

    Here is my complete collection of Chicken Smokes:[​IMG]

    Poultry:

    Chicken Thighs (Hickory Smoked)

    Chicken Things (MES 40 Smoked)

    Bear
     
  19. bubba watson

    bubba watson Fire Starter

    Dude you are awesome! Thinking of doing a butt Tuesday and this is great to get me started since I am new to smoking and this is my first! Still gonna be using your prime rib one too!
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You, Bubba!!!

    You're gonna love them both. Those are 2 of my Best Step by Steps!!

    Don't let me miss them, and let me know if you run into a question!!

    Bear
     

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