Pork Shoulder Boston Butt Roast - Need idea's

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mossymo

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
May 30, 2007
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Glenburn, North Dakota
I picked 2 of these up today and plan on smoking them tommorrow. Thinking about trying Jeff's rub. Other than that thought, I have never smoked one of these before and would like to hear some ideas and input as to what I should do.

Thinking of bringing it to 160 and wrapping in foil, bring it up to 180 and then letting them sit an hour or so in a cooler..... HELP?
 
If you are planning on slicing....your temps are on track.

For pulling....take them up to 205 in the foil and then cooler for a minimum of 2 hours.


Did two today and they pull very easy....... good luck and enjoy!
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Watery Eyes
Thanks, having never done this before, I need help. Yours is very much appreciated.
 
Opps sorry Marty I missed the point there I guess. Butts and shoulders can be smoked the same way. The only difference is the temperature you pull them at. If you want to make pulled pork I like to cook my pork to around 160° -165° F internally without foil, then finish my by wrapping it in double layers of foil until the internal temperature is between 200° to 205° F.

If you want t slice it smoke until about 185° F. I still wrap it in fil at about 160° -165° F.

http://www.deejayssmokepit.net/Pulledpork.htm
 
Thanks to Watery Eyes and DeejayDebi for your suggestons.

Went with Jeff's rub, water pan with apple juice, spraying with apple juice every hour and smoking with hickory. My wife wants pulled pork instead of sliced so I will be bringing it to 160º, wrapping in foil and then bringing it to 205º, wrapping them in towels and putting in a cooler for an hour or so before pulling.

Here is a pic of the pork roasts getting smoke after having been in the smoker for an hour.
 
This is a first for me, any suggestions when it comes time for pulling pork? I suppose wear a bib !!!
 
to pull the pork you just take a fork and poke and twist a few times, gravity should do the rest...resist eating half of it while you pull it.
 
Surfing around the site for pulled pork ideas I saw where Chris Harper suggest to another pulled pork newbie (like myself) that a finishing sauce for the pulled pork will make a night and day difference in the final products taste. Then he referred the other guy to this thread - http://www.smokingmeatforums.com/for...read.php?t=487

My wife is going through our cupboards now trying to find ingredients for this one -
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

She only found a cajun spice mix she had ordered from the San Francisco herb company.
Suggestions are always appreciated
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Looks good Marty! If you want to mix up some of Tonys Cajun spice I have his recipe. It's the last one in my Deejayâ€[emoji]8482[/emoji]s Collection of 70 Ethnic, Regional and International Spice Blends ebook. It also has a hotlinked index so you can go right to it. I learned a new trick with Acrobat! Any canjun blend will work but some folks swear by Tony's.

http://www.deejayssmokepit.net/SpiceDownloads.htm

Good luck!
 
I do not know why but one roast was done in the smoker about 3 1/2 hours before the other. Here is the first roast we took out of the smoker, wrapped in towels and put in the cooler for 3 hours. Took it out and pulled it and lightly sprinkled with the finishing sauce, WOW !!! This was our first pulled pork and there will be many more in the future. Absolutely delicious.


Here it is on a bun with some of Jeff's BBQ sauce. Both Jeff's rub and BBQ sauce recipes are excellent.
 
Everyone loves pulled pork!

My boy (he's 30 now) used to love sloppy Joe's, he eat them everyday if you had em, utill he had pulled pork in Alabama he hasn't asked for sloppy Joe's since!

I love pulled brisket too nice change of pace.

Enjoy Marty ya done good!

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