Boston Butt Pulled Pork (Step by Step)

[4pogo7]

Bear this is a great step by step, just like a lot of your posts are! I used this one yesterday as my guide for my 1st pulled pork. Thank you very much for doing things like this to help us newer members out! I will be trying some of your other step by steps next.

http://www.smokingmeatforums.com/t/236261/my-first-pulled-pork-and-first-q-view-post#post_1473012

 

[Bearcarver]

Thank You Tom!!

I Appreciate the comment, and I'm real glad it worked good for you!!

Bear

 

[cliffking]

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• cliffking
• Dec 28, 2015

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• cliffking
• Dec 28, 2015

first time i used your step by step, i will be looking at the rest after the way these two turned out thanks bear

 

[mummel]

Made a pork butt for Christmas.  Bear's SBS got me started too.  Turned out GREAT!  No dry brining this time.  Rubbed and smoked to 203F.  Let it rest for 1.5 hours.

 

[dougydiesel]

I'll be following this for my first venture into smoking next weekend! Looks amazing!!

 

[Bearcarver]

I'll be following this for my first venture into smoking next weekend! Looks amazing!!

Thank You Dougy!!

You'll Love It !!

Bear

 

[texfinn]

Tried this first time yesterday and sure turned out great.

Took a bit longer than I expected, and I hit a bit of time crunch, so I took it out at 200 and put it in cooler. It sat there for almost two hours while making a trip to the DFW airport and back to pick up my daughter and her fiancee.

Pulled it apart right after we got home and everybody absolutely loved. Did tacos, put it on hoagie buns etc. etc. Fun New Year's Eve, for sure.

 

[Bearcarver]

Tried this first time yesterday and sure turned out great.

Took a bit longer than I expected, and I hit a bit of time crunch, so I took it out at 200 and put it in cooler. It sat there for almost two hours while making a trip to the DFW airport and back to pick up my daughter and her fiancee.

Pulled it apart right after we got home and everybody absolutely loved. Did tacos, put it on hoagie buns etc. etc. Fun New Year's Eve, for sure.

I just now noticed your comment, TexFinn, and I Thank You!!

Glad you all liked it !!

Bear

 

[dogwalker]

Bear, I'm going to branch out and smoke a pork shoulder this weekend, so thanks for all this info and step and step!  I didn't know about waiting before inserting the meat thermometer, so I'll be doing that from now on.

So far, I've smoked several chickens, wings, and a few hams in my MES, and now ready for the big time!  I figure I'll try a brisket in February.

We have a friend coming over Sunday, so I figure I'll smoke the shoulder Saturday (and eat some, you know, to make sure it's good) and then store it in the fridge for Sunday.  My other option would be to start much later Saturday, smoke until maybe midnight, and then move it to the oven?

If I go with my first option (smoke all day Saturday, then fridge), would I just reheat it in the oven Sunday?

Thanks again!

 

[Bearcarver]

 
Bear, I'm going to branch out and smoke a pork shoulder this weekend, so thanks for all this info and step and step!  I didn't know about waiting before inserting the meat thermometer, so I'll be doing that from now on.

So far, I've smoked several chickens, wings, and a few hams in my MES, and now ready for the big time!  I figure I'll try a brisket in February.

We have a friend coming over Sunday, so I figure I'll smoke the shoulder Saturday (and eat some, you know, to make sure it's good) and then store it in the fridge for Sunday.  My other option would be to start much later Saturday, smoke until maybe midnight, and then move it to the oven?

If I go with my first option (smoke all day Saturday, then fridge), would I just reheat it in the oven Sunday?

Thanks again!

Sounds like a Great Plan---I like your first one better.

There's a lot of ways to reheat:

For small amounts at a time, I like to Nuke what I need.

For large amounts, I like to spread it out in a pan & heat it in the oven. Then move it to the Crock Pot or to a Warming Tray to keep it warm for serving.

Save the juices, de-fat it & add it to the Pulled Pork when you heat it.

Bear

 

[travisty]

Bear, Great tip on refrigerating the drippings. I now do this every time, then as you mentioned, skim off the fat the next day. what i like to do is Vac seal it and freeze it, then i can use it for other recipes and cooks, or to moisten up other smoked meats. I recently used a pouch of it to cook a butt in a regular crock pot, and it tasted pretty darn close to a fully smoked one.

 

[remsr]

I use to finish my butts and brisket in the oven in the house before I got my Electric smoker. Just makes things easier I know it's not the true way to smoke but it tastes as good as if I did it the old conventional way. I have Texas neighbors with kids attending Balor university who tell me they have not found better ribs, butts and brisket then mine. Actually I have a cousin in Mississippi that has one of those huge stick burners that he pulls behind a truck that turns out really goog products I think better than mine.

 

[remsr]

Never thought of using the juices in other recipes I always put it right back in the pulled or chopped pork.
Great idea, I can think of lots of dishes that would benefit from those juices.
Thanks!
Randy,

 

[Bearcarver]

 
Bear, Great tip on refrigerating the drippings. I now do this every time, then as you mentioned, skim off the fat the next day. what i like to do is Vac seal it and freeze it, then i can use it for other recipes and cooks, or to moisten up other smoked meats. I recently used a pouch of it to cook a butt in a regular crock pot, and it tasted pretty darn close to a fully smoked one.

Here's another one you may be interested in:

Sometimes I pour leftover Au Jus (from drippings) into ice cube trays. Then freeze it. Then remove the cubes from the trays, and put them in Ziplocks.

That way when I need some, I can remove the bag from the freezer, take out what I need, Zip it back up & put it back in the freezer.

Here's a link to the whole process I use:

http://www.smokingmeatforums.com/t/104790/au-jus-leftovers

Au Jus ready for freezing into cubes for future use:

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• paulmart
• Apr 13, 2014

Bear

 

[frankiebigboy1]

Bear,
Have you ever tried adding root beer as the liquid when you foil the butt? Have seen recipes for slow cooker butt with root beer and wondering if you or anyone has done this.
Thanks, Frankie

 

[Bearcarver]

Bear,
Have you ever tried adding root beer as the liquid when you foil the butt? Have seen recipes for slow cooker butt with root beer and wondering if you or anyone has done this.
Thanks, Frankie

I love Root Beer, but I tried it on a Butt once, and I found it too sweet.

Have tried Dr Pepper, and that wasn't too bad, even though I don't care for drinking it.

However, for Pork I like Apple Juice Best.

Bear

 

[frankiebigboy1]

Thanks Bear, I'll stick with your recommendation of apple juice.
Frankie

 

[3toad]

I'm trying this today using Jeff's recipe for rub. I got a little bit later start, but we eat later anyway. So far so good!

 

[Bearcarver]

 
I'm trying this today using Jeff's recipe for rub. I got a little bit later start, but we eat later anyway. So far so good!

That's Great----Better Late than Never!!

Bear

 

[Bearcarver]

Thanks Bear, I'll stick with your recommendation of apple juice.
Frankie

You can always try Root Beer, and things like that.

I just gave you my thoughts on the things I tried.

You could easily disagree.

Bear