My SECOND Boston Butt (bone in) making pulled pork.

[zachd]

^ I swear by that finishing sauce or at least modified versions vinegar, brown sugar, a little bit of this a little bit of that whatever I feel that day.

I don't inject, I don't brine

I Let it go to 165 then foil I used to put apple juice but not anymore I just leave it be.


Side note
One time I didn't have any apple juice and I was on the kick that I should put something in so I went in the beer fridge and stole my wives Twisted Tea - the bourbon barrel flavor and you know what it was actually really good.


But anyway good luck and take pictures

 

[banderson7474]

Why do some people drain the fat off before they dump the juices back in?
I mean if I am cooking for favor I'm dumping that fat back in.

I put bacon grease in my deviled eggs as a Secret ingredient. No one knows why my devil eggs are so so good..

Its heathier. I think it tastes greasy if u dont defat it. Hey theres no soid rules do what u want

 

[Binford 6100]

I think I'm going to pass on the injection this time, and go ahead and use a finishing sauce.i am going to run my smoker hotter then I have been due to time.
I am going to run around 270, put in foil pan around 140-160. Or whatever. Apple juice.
Then when the bone pulls out I'll take it off.

Fat cap down or up?
Then when I foil pan fat cap down or up.

Mind you when I foil pan, I am not covering it, just sitting it in a pan with some apple juice.

 

[radio]

I think I'm going to pass on the injection this time, and go ahead and use a finishing sauce.i am going to run my smoker hotter then I have been due to time.
I am going to run around 270, put in foil pan around 140-160. Or whatever. Apple juice.
Then when the bone pulls out I'll take it off.

Fat cap down or up?
Then when I foil pan fat cap down or up.

Mind you when I foil pan, I am not covering it, just sitting it in a pan with some apple juice.

If you are cooking it that hot, you run the risk of the AJ and any juices in the pan evaporating unless you seal the pan with foil. Been there, done that.

 

[Bearcarver]

Fat cap down or up?
Then when I foil pan fat cap down or up.

Mind you when I foil pan, I am not covering it, just sitting it in a pan with some apple juice.

I always put mine in with Fat cap up, but I use an MES electric.
Those with a smoker with a lot of direct heat from underneath should put the Fat cap down to protect it.

Bear

 

[zwiller]

Bear brings up one thing that needs to be pointed that out is each smoker is different which is why there is always difference of opinion. Same say even the same smokers will smoke differently. IMO stick burners are drier and faster smokes and electrics the opposite and WSM in the middle so what you do really depends on your smoker. Takes a little trial and error or experience to figure out what you you like. Like I said before, alot of this debatable stuff isn't really going to have a large impact.

I used to really fear dry meat and thought I needed to put alot of effort (brines etc) into the smoke prep to ensure it but I found pulling at proper IT ensures moist meat. Injections or finishing sauce will also help kick it up a bit but proper IT is really the key.

 

[Binford 6100]

My smoker is home made:

https://www.smokingmeatforums.com/threads/binfords-horizontal-double-barrel-smoker.275483/

 

[Binford 6100]

Well it's 1:35 in the morning, I just got done with my first butt. I didn't know I had the ability to cook like this.
Due to time restraints I had to smoke it tonight for lunch tomorrow.
I got home and got it on the smoker around 5pm. I knew I would be up late but I was unsure just how long it would take to get done.
I pulled it off around 1am.
So about 8 hours.

I can't believe how good this taste, I'm just blown away.
I didn't end up doing anything in the pan. Just sat it in the pan around 150.
No juices. I smoked to 202 inside, 198 outer sides.

I never ran my smoker this hot before and I had some problems. Quite honestly it just doesn't want to run around 270-280 it just wants to settle around 225-250.

This is due the lack of air flow into the firebox. If I crack the door then it will run away around to 350-400 easily.
So that's a problems I need to fix soon.
So basically I was cracking the door and spiking the temp higher and letting it burn down.
I am guessing, and it just a pure guess I avg. Around 300 degrees for this smoke.
And you know what..... it didn't matter, what-so-ever!

Anyways it was a touch salty. (I rised the brine off)
So I made a cup of finishing sauce to hoping the apple cider vinegar will add some balance to it. ( Mind you I really liked the salty touch, but this is going to a family get together tomorrow.)
I made the basic sauce with brown sugar, red, pepper, black pepper and cagun seasoning. It did seem to help with the saltyness. After it sits In the fridge overnight and we warm it tomorrow, will be the real test. I am guessing and hopeing the favors will meld together even more. ( Like good leftovers)

Anyways I was in such a hurry to try it I didn't get a picture of it before I pulled it apart.
But here is my aftermath.
If my family likes it as much as I do... There WILL BE NO LEFTOVERS!!!!

 

[zachd]

Looks good to me

 

[TomKnollRFV]

Looks good! Let us know what the family thinks when they test!

 

[Bearcarver]

Pulled Pork Looks Just Right !!:)
Nice Job!!!
Like.

Bear

 

[Binford 6100]

Well there is no since of posting a picture of a empty foil pan. so it was a huge success.

 

[TomKnollRFV]

Well there is no since of posting a picture of a empty foil pan. so it was a huge success.

I believe that is the best result of any test related to food :)

 

[RiversideSm0ker]

You most definitely have a winner there. Excellent job on the pork. Thumbs up for sure.

George

 

[Jarod L]

Injecting or Brining isn't needed with a Pork Butt.
I like to foil it at about 165°, and pull it at about 205.
Awwm Heck, Here's the whole thing in Step by Step Form:
Pulled Boston Pork Butt

Bear

Hi Bear! I tried to go to your Pulled Boston Pork Butt page but it said there was an error... Any way you could re-post that? Thanks!

 

[Binford 6100]

Another Boston butt going down today.
Pretty much exactly the way I like. I couldn't ask for anything better.

Put my seasoning on. Typically I make my own, but I used this two weeks ago and I loved it.

Got a perfect rub on.

Inkbird probes in.

Temp running at the perfect temp.

Got a big log in for a nice long burn.

And lastly some perfect thin blue white smoke.

 

[Bearcarver]

Hi Bear! I tried to go to your Pulled Boston Pork Butt page but it said there was an error... Any way you could re-post that? Thanks!

Sorry about that Jarod !!
They fixed it now. Some technical forum changes had messed a lot of links up.
Here it is:
Pulled Boston Pork Butt

BTW Binford: A lot of your last Posted Pics did not show up. I can only see the lastly "Thin blue smoke".

Bear

 

[Binford 6100]

Half way.

 

[Bearcarver]

Now I can see the Pics!!
Thanks Bin!

Bear

 

[Binford 6100]

Finished. And it was great too!!