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

[Binford 6100]

Hey guys still pretty new to this, today I swung by the local butcher and got a bone in pork butt. I asked then what they recommended for a rub, as I don't have a favorite yet, and they said the lysanders pork rub is a hit. I didn't have a problems buying it.

I want to brine it for a day or two before hand.

Now, what else do I need to know? Pull the bone at 200 degrees?

Let it sit? When do I pull? 200 again?

Foil pan at 140 degrees?
Anything to put in the foil pan? Apple juice?

Should I inject?

Any input would be appreciated!

 

[oldsmokerdude]

Great questions. And the answer is.....it depends. As many cooks as there are is the same as the number of opinions out there. I've wrapped sometimes with apple juice when IT hits about 160, and other times no wrap. My current practice is not to wrap at all. I would start checking the pork around 195 by inserting a probe or toothpick into the thick part of the meat. It should feel like pushing it into soft butter-virtually no resistance. If not done at 195 check it every few degrees increase until done. It may not be finished until 205 or even a little more: every piece of meat is different.

That said, pork butt is pretty forgiving and easy to work with. You've picked a perfect cut of meat to practice with. Take notes, observe what you like and don't like, and let us know how it turns out:)

 

[Binford 6100]

Basically my plan is this, brine, rub, foil pan at 140 with some apple juice, then pull off smoker at 200 and let sit to pull apart. Won't be served right away. I'll have time.

I am interested in any brine recipes or injection recipes.

 

[banderson7474]

Why are you deciding to brine and why foil at 140? Just curious.

Most wrap at 160ish. I suppose brining can't hurt but I don't see the need to do it except for poultry. Also, I would keep the juices from the pan and defat them and pour them over the pork once pulled. That's some goodness there!

 

[Binford 6100]

I don't know, 140 sounded good? Basically to get more juices. I guess that was my thought, as I was planning on dumping all the juice back in.

 

[banderson7474]

btw, to inject or not is a great debate. Some do and some don't. I wouldn't with pork butt b/c it's so forgiving that I don't see the need for it. I wouldn't even put apple juice in the pan. I think you will get plenty of juice and flavor without adding to it.

 

[Binford 6100]

Right now I don't have any plans to, but is someone said yeah, do this ( or that) I could be persuaded.

 

[zwiller]

Tons of ways and opinions on butts but truthfully TBS and proper pull temp (205F IT for me) are like 80% of it. No
Rubs/wraps/injection will make up for that. I used to think it was the other way and that the rub etc was magic, but it is not. Constant TBS and steady temps are really the key.

My process: inject, overnight pellicle, next AM apply light rub and smoke 275F on oak pellets AMNPS, no wrap, pull 205F, and chop. Average smoke time for me was about 14hrs so it's a long one. If your dying to try injecting I recommend apple juice or Dr. Pepper. Myron Mixon's book has a good injection recipe but most prefer them premade.

 

[Binford 6100]

Tons of ways and opinions on butts but truthfully TBS and proper pull temp (205F IT for me) are like 80% of it. No
Rubs/wraps/injection will make up for that. I used to think it was the other way and that the rub etc was magic, but it is not. Constant TBS and steady temps are really the key.

My process: inject, overnight pellicle, next AM apply light rub and smoke 275F on oak pellets AMNPS, no wrap, pull 205F, and chop. Average smoke time for me was about 14hrs so it's a long one. If your dying to try injecting I recommend apple juice or Dr. Pepper. Myron Mixon's book has a good injection recipe but most prefer them premade.

TBS?

 

[zwiller]

 

[Binford 6100]

Hahaha, I haven't gotten that down as much as I would like. It's heavier and whiter, but so far my stuff has been good.

 

[WaterRat]

Well if you want an injection recipe, this is Chris Lilly's injection found widely on the net, I've used it and had good results (I used light brown sugar and sea salt):

3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 Tablespoons Worcestershire Sauce

 

[zwiller]

Hahaha, I haven't gotten that down as much as I would like. It's heavier and whiter, but so far my stuff has been good.

Heavier and whiter mean too much air, try and throttle it down bit. Once it gets bluer the wood choice becomes more prominent. IE Apple smells more like apple than just smoke and I find oak gets a vanilla note.

Lilly's injection is not too far from Mixons but heads up it's for a whole shoulder so half it.

 

[Bearcarver]

Hey guys still pretty new to this, today I swung by the local butcher and got a bone in pork butt. I asked then what they recommended for a rub, as I don't have a favorite yet, and they said the lysanders pork rub is a hit. I didn't have a problems buying it.

I want to brine it for a day or two before hand.

Now, what else do I need to know? Pull the bone at 200 degrees?

Let it sit? When do I pull? 200 again?

Foil pan at 140 degrees?
Anything to put in the foil pan? Apple juice?

Should I inject?

Any input would be appreciated!

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

 

[Binford 6100]

Maybe brineing isn't needed but it probably won't hurt!

 

[radio]

be sure and rinse off the brine. Many of us use a thin coat of yellow mustard as a "glue" to hold the dry rub on the meat. My stick burners like to run in the 275° range, so at, or near the stall, I place a rack in a disposable aluminum pan to keep the meat from swimming and add a cup to cup and a half of apple juice and cover tightly with foil. At hotter smoking temps the juice can evaporate unless covered and you loose all that golden goodness when the drippings mix with it.
Buy a fat separator, or chill the juices and skim off the fat and add some, or all to the meat after it is shredded
Don't go solely on temp for doneness. 205 is generally good, but I have had some probe tender at 200 and some not until 210°!
good luck, and don't forget the Q view!

 

[TomKnollRFV]

I've taken to injecting but thats because my taste buds are shot. <I also like that garlic butter injected in>.

I've never wrapped or foiled and I run mine low and slow, so I'm used to 14-20 hours on cook times. But my go to test is if I grab the bone and wiggle it, it starts to come apart..that pork butt is done.

You can't go wrong following Bear's step by steps. He'll never lead you astray..might cause weight gain..but at least he'll give you clear and concise directions on how to gain those extra pounds ;)

*I personally don't think pulled pork really needs a finishing sauce till you reheat it..but Carolina Mustard sauce is great for that*

 

[hardcookin]

I agree no need to really brine...If you pan with a little apple juice at 160. You should get about a pint of juice out of it when you pull it. Usually good bone wiggle or the bone pulls out lets you know when it's done. "195-210"

 

[Binford 6100]

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..

 

[SmokinAl]

If you like bark, I would skip the foiling & just let it smoke away until done. I do mine at 270-280. No injection needed, but if you want a different flavor profile then you may want to inject. I think what makes really good PP, is to use a finishing sauce. Here is the one that a lot of us use.
SoFlaQ’uers finishing sauce

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it dissolves the Sugar well. Then add the remaining ingredients.

I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.

Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juicy pork.

Personally, I eat it just like that, but your guests can add whatever "Q sauce they prefer once it's on their plates or bun!

Remember to take some photo's too!
Al