Boston butt / pulled pork

[cajuncannon]

New to the forum and new to smoking a Boston butt for pulled pork. I keep bouncing around from thread to thread seeing all kinds of techniques. Was looking to get some input on how much smoke, type of wood that goes well with Boston butt, etc. All the help I can get will be appreciated.

 

[SmokinAl]

Welcome to SMF!

I use hickory & keep the smoke rolling the whole cook!

Swing by "Roll Call" & introduce yourself, so we can all give you a proper welcome!

Al

 

[Bearcarver]

New to the forum and new to smoking a Boston butt for pulled pork. I keep bouncing around from thread to thread seeing all kinds of techniques. Was looking to get some input on how much smoke, type of wood that goes well with Boston butt, etc. All the help I can get will be appreciated.

This Step by Step could give you some Help:

Click:

Pulled Boston Pork Butt         

And Welcome to SMF-----

Bear

 

[cajuncannon]

Thanks Bearcarver, for pointing me to this post. I followed it. Took longer though as I had a couple of stalls but it ended up coming out awesome.

IMG_5238.JPG

• cajuncannon
• Jan 1, 2017

This Step by Step could give you some Help:
Click:
Pulled Boston Pork Butt        
 
And Welcome to SMF-----:welcome1:
 
 
Bear

 

[Bearcarver]

Thanks Bearcarver, for pointing me to this post. I followed it. Took longer though as I had a couple of stalls but it ended up coming out awesome.

That's Great, CC !!

I'm always glad to hear when my Step by Steps are a Help!

Nice Bark Too!!

Bear

 

[801driver]

New to the forum and new to smoking a Boston butt for pulled pork. I keep bouncing around from thread to thread seeing all kinds of techniques. Was looking to get some input on how much smoke, type of wood that goes well with Boston butt, etc. All the help I can get will be appreciated.

Welcome from Oklahoma.  It is hard to mess up anything if you follow these 2 guys.  They are not only excellent BBQ Professors, but they are the Deans of the entire BBQ Smoke Department.

 

[cajuncannon]

Welcome from Oklahoma.  It is hard to mess up anything if you follow these 2 guys.  They are not only excellent BBQ Professors, but they are the Deans of the entire BBQ Smoke Department.

I was afraid I was going to screw something up. Luckily I didn't.