Holloween Pulled Pork Butt

Discussion in 'Pork' started by smokinthesmc, Oct 31, 2015.

  1. Smoking an 8 lb Boston Butt today for Holloween. With Pecan and Cherry wood. Got it on just before 7:00 am. Coated it with Italian dressing and Jeffs Rub. Going a little hot today at about 250 to 275. Hit 140 after 3 hrs and going great so far.
  2. 165 at 5 hrs. Going to wrap it in foil and pan with fresh juiced apple juice and some more rub at 170.
  3. Here it is at 167. Pan all the juices and foil going back in.
  4. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That looks awesome from here! Nice bark and great color. Should be sweet looking shredded.
  5. Lookin good!
  6. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    When is the money shot coming? I needz it!
  7. mike5051

    mike5051 Master of the Pit SMF Premier Member

    That butt looks awesome!  Lets see some pulled shots!

  8. looks pretty nice from here!

  9. one eyed jack

    one eyed jack Master of the Pit

    Is it done yet?  Looks like sandwiches on the hoof, to me.  [​IMG]
  10. Sorry everyone got caught up with Trick or Treaters
    Here it is done and resting.
  11. Here it is pulled and ready to eat. Sorry no plate pictures. But served it with buns, beans, my Jalapeño cole slaw, and my neighbor makes and sells his own BBQ sauce that I just love.
    Meat was super tender, bark was amazing. All the neighbors were raving and going back for seconds and thirds.
    Thanks for watching.
    mike5051 and GaryHibbert like this.
  12. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Great smoke!  That PP looks fantastic.


  13. smokeymose

    smokeymose Master of the Pit

    Looks great! Good old pulled pork is always a crowd pleaser...
  14. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    [​IMG]  Great job 

  15. declan294

    declan294 Newbie

    Hey that Butt looks awesome! I did my first Picnic roast yesterday (only been smoking for about a month now). Thanks to advice from this sight I think it came out pretty good for a first time try. 

    Can you let me know When you put the pan and foil in (time or temp?). What are the benefits of the pan vs. just on grates? 

    Any help would be appreciated! 

    Tried attaching a pic of my first shot... It tasted great, but If you see anything wrong with it, please let me know. Cooked it slow @205 for 12 hours then upped to 220 to finish it off. It hit 205 @ 16 hours which  I have read is optimal for pulled. Cherrywood was used...

    Have only done Ribs, and a Brisket before. Brisket didn't smoke too long (was still good, but not as tender), ribs were OK, I need to try out different sauces and rubs. 
  16. I panned and foil at 165 deg. Added apple juice with rub. And ran it up to 205. Only to save time, cooked a lot quicker. All were non smokers at the party so they all were in awe. But I would have rather have left it unwrapped and gone the whole way. It was super juicy and great. But I'm always hard on myself when I taste others. I kept all the juice and drippings added just a little before serving. And left a gravy boat for anyone that wanted that instead of BBQ sauce.
    Happy Smoking.
    My wife asked me what I wanted to do for my Birthday weekend. I said I wanted to Smoke Something. That's how I roll. :grilling_smilie:
  17. declan294

    declan294 Newbie

    HAHA Awesome. Thanks for the feedback! I found my new hobby!

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