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First Pulled Pork Butt this Sunday

greenersport

Newbie
8
10
Joined Sep 27, 2015
Hi All,

At the request of my 13 year old (he turns 13 tomorrow) I am going to smoke my first Pork Butt.

I have tried to read and go through everyone's threads related to Pulled Pork and Pork Butt smokes, given that I am trying my first one Sunday can someone confirm the overall best practice?  Here is a rough attempt;

1. 8-10 lb Pork Butt (bone or no bone)

2. Apply some Yellow mustard and dry rub of choice.

3. Cook time varies......seems popular time is 1-1.5 hours per lb.

4. Spray\Mop some something every couple hours (Apple juice from a spray bottle or ??????)

5. Once Meat temp is 180 pull it out and wrap in Foil til ??

6. Take out and let sit for 15-20 mins and shred.

Again, this is rough process.  Other things I have seen;

- Inject before hand with homemade stuff

- dry rub\prep night before and let sit overnight

I have an MES30 electric smoker (with the digital display on top in back).

Thank you everyone!!

Jeff
 

SmokinAl

SMF Hall of Fame Pitmaster
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Joined Jun 22, 2009
 
Hi All,

At the request of my 13 year old (he turns 13 tomorrow) I am going to smoke my first Pork Butt.

I have tried to read and go through everyone's threads related to Pulled Pork and Pork Butt smokes, given that I am trying my first one Sunday can someone confirm the overall best practice?  Here is a rough attempt;

1. 8-10 lb Pork Butt (bone or no bone)  Bone in.

2. Apply some Yellow mustard and dry rub of choice. Yes

3. Cook time varies......seems popular time is 1-1.5 hours per lb. Figure about 2 hours per lb. to be safe. If done early it will stay hot in a 170 degree oven until ready to pull.

4. Spray\Mop some something every couple hours (Apple juice from a spray bottle or ??????) Some do some don't, I mop with apple juice/BBQ sauce mix every couple of hours.

5. Once Meat temp is 180 pull it out and wrap in Foil til ?? I don't foil, just take it to 205 IT or until probe tender. If you do foil, foil at 165-170.

6. Take out and let sit for 15-20 mins and shred.  I like to rest it for at least 1/2 hour.

Again, this is rough process.  Other things I have seen;

- Inject before hand with homemade stuff No need to inject, they are plenty juicy without any injection.

- dry rub\prep night before and let sit overnight Yes that is a good idea, rub & refrigerate overnight wrapped in plastic wrap.

I hope you have a good thermometer, because the factory therm & controller on the MES are usually very inaccurate.

I have an MES30 electric smoker (with the digital display on top in back).

Thank you everyone!!

Jeff
Hope this helps!

Al
 
Last edited:

ademily87

Newbie
23
20
Joined Mar 20, 2016
I don't pull mine off until internal temp is 205. I also have an MES 30 and set it at 275. Have had great success with this method and I haven't had any bad stalls either. I also double wrap in aluminum foil then wrap in a towel and throw it in an empty cooler for a minimum of 2 hours to rest. I like to let it rest for about 4 hours though if I can. Even after 4 hours it's still plenty warm and just falls apart.
 

ademily87

Newbie
23
20
Joined Mar 20, 2016
And I also don't foil at all during the cook. I love a good bark so I just set it in there and don't open the door until it's 205 internal temp. Works beautifully.
 

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