Boston Butt Pulled Pork (Step by Step)

[frankiebigboy1]

Bear, I tried your step by step method for pulled pork this Saturday with the Apple juice and it turned out perfect! The addition of the juices minus the fat made the meat even more juicy and favorable. Being in Florida, and having mangoes in the freezer, I made mango BBQ sauce to put on the pulled pork....wonderful combination of flavors.
Thanks again for your great step by step methods. They have worked perfectly every time for my first attempt at everything I have smoked.

 

[Bearcarver]

Bear, I tried your step by step method for pulled pork this Saturday with the Apple juice and it turned out perfect! The addition of the juices minus the fat made the meat even more juicy and favorable. Being in Florida, and having mangoes in the freezer, I made mango BBQ sauce to put on the pulled pork....wonderful combination of flavors.
Thanks again for your great step by step methods. They have worked perfectly every time for my first attempt at everything I have smoked.

That's Great, Frankie!!!

That's what I like to hear!

That's why I made my Step by Steps----I know how hard it is to Smoke something for the first time, and my information helps with the confidence needed to try something new.

Keep up the Great Work!!

Bear

 

[deuce]

 
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:

1397405096505.jpg

• paulmart
• Apr 13, 2014

Bear

Now this is an awesome idea!! I'm thinking one of these ice cubes dropped into a Sunday morning bloody mary would be pretty darn good too! 

 

[Bearcarver]

 
Now this is an awesome idea!! I'm thinking one of these ice cubes dropped into a Sunday morning bloody mary would be pretty darn good too! 

LOL---I've heard that suggested once before, and you're probably right.

Bear

 

[mrkl]

Thanks a lot for this step by step! I got my MES 30" as a gift friday,seasoned it asap, and started smoking Saturday morning. I used this step by step to produce some smokey goodness. Each guest had seconds (even the women) and some took some home. I did it in 55 degree weather.My fear was that I wouldn't get to your heats in time so I started at 225-230. I was wrong, that thing can keep some heat!I got to 148 around noon. So I pulled the heat back a bit to line up with your time. After that it was smooth sailing. I used apple and JD whiskey barrel chips. Thanks again!!

 

[Bearcarver]

Thanks a lot for this step by step! I got my MES 30" as a gift friday,seasoned it asap, and started smoking Saturday morning. I used this step by step to produce some smokey goodness. Each guest had seconds (even the women) and some took some home. I did it in 55 degree weather.My fear was that I wouldn't get to your heats in time so I started at 225-230. I was wrong, that thing can keep some heat!I got to 148 around noon. So I pulled the heat back a bit to line up with your time. After that it was smooth sailing. I used apple and JD whiskey barrel chips. Thanks again!!

Thank You Mr KL !!!

I'm honored that my Step by Step Thread was your Very First Post !! 

I'm also real glad everybody there enjoyed your success!! 

Since you're new----

, and please stop in at Roll Call & introduce yourself, so everybody has a chance to Welcome you properly.

Enjoy,

Bear

 

[Rafter H BBQ]

Another great SBS that snuck past me ! Very nice as per usual Bear ! Thumbs Up

 

[dogwalker]

Looks great!  Life has pulled me away from the smoker for quite a while, but I'm hoping it'll settle down soon and I'll get back to using some of Bear's recipes!  They've done great for me in the past, that's for sure!

 

[Bearcarver]

Another great SBS that snuck past me ! Very nice as per usual Bear !

Thank You Justin!!

And Thanks for the Points!

Bear

 

[Bearcarver]

 
Looks great!  Life has pulled me away from the smoker for quite a while, but I'm hoping it'll settle down soon and I'll get back to using some of Bear's recipes!  They've done great for me in the past, that's for sure!

Thank You Kerry!!

Good to see you!!!

Bear

 

[desertsubi]

I'm using this post as a guide for my first Boston butt. I just probed after 4 hours and I'm at exactly 135° guess I'm on target lol. Is going to be a late night but so much fun

Sent from my Nexus 6 using Tapatalk

 

[jcouitt]

Looks great Bear! Thanks for the tutorial also.

 

[Bearcarver]

I'm using this post as a guide for my first Boston butt. I just probed after 4 hours and I'm at exactly 135° guess I'm on target lol. Is going to be a late night but so much fun

Sent from my Nexus 6 using Tapatalk

Glad to hear that !! 

So how was it??  Probably not up yet, after that long night.

Bear

 

[desertsubi]

 
Glad to hear that !! 

So how was it??  Probably not up yet, after that long night.

Bear

I didnt get to sleep till 6AM.. haha, oh well I am up now.  it was pretty good I have the wife picking up Hawaiian rolls from work right now then its chow time.  I froze two quart bags of it and two more are in the fridge for today.  I ended up using JJ's finishing sauce I liked the sweet flavor.  Unfortunately I have no photos, I just wanted to cook yesterday.

 

[Bearcarver]

 
I didnt get to sleep till 6AM.. haha, oh well I am up now.  it was pretty good I have the wife picking up Hawaiian rolls from work right now then its chow time.  I froze two quart bags of it and two more are in the fridge for today.  I ended up using JJ's finishing sauce I liked the sweet flavor.  Unfortunately I have no photos, I just wanted to cook yesterday.

Sounds Great !!

Glad you liked it !!

Probably would have had trouble aiming your camera with your eyes closed, anyway.

Bear

 

[desertsubi]

It started as a 6lb Boston butt, its now down to two small quart sized bags as me and the wife are both going through it like its nothing.  I figured we might get through two small sandwich bags then wait a few weeks before more, but shes having me defrost the rest right now lol...  

 

[chef k-dude]

Nice looking eats BC.

How does that window look after you start smoking? The glass on my MES becomes mostly useless once the smoke rolls...even with the light. That's a real tidy unit you keep there.

 

[Bearcarver]

 
It started as a 6lb Boston butt, its now down to two small quart sized bags as me and the wife are both going through it like its nothing.  I figured we might get through two small sandwich bags then wait a few weeks before more, but shes having me defrost the rest right now lol...  

That's Great !!!

Yup---A 6 pound Butt doesn't last long around here either!

Glad she likes it too!

Bear

 
Nice looking eats BC.

How does that window look after you start smoking? The glass on my MES becomes mostly useless once the smoke rolls...even with the light. That's a real tidy unit you keep there.

Thank You Chef K !!!

No trouble seeing through, except when the inside gets all steamed up from Humidity.

Easy to clean if you do it before or after each smoke. I do it before.

I never bother with the light.

Bear

 

[gary s]

 
It started as a 6lb Boston butt, its now down to two small quart sized bags as me and the wife are both going through it like its nothing.  I figured we might get through two small sandwich bags then wait a few weeks before more, but shes having me defrost the rest right now lol...  

Yeah, that's why Sam's sells them 2 to a package.

Gary

 

[Bearcarver]

 
Yeah, that's why Sam's sells them 2 to a package.

Gary

LOL----Every now & then somebody will post, "I just got a 20 pound Pork Butt at This or That store".

I tell them there will more than likely be two Butts in that pack. That's usually the case.

Bear