Pulled Pork Issues

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Smoke Blower
Original poster
Jul 10, 2022
Christian County, MO
This weekend past I bought a couple of Boston Butts for 2.79 a pound. One was 10 and a quarter pounds and the other a little over 11. I smoked the 10 pounder on Sunday and had a couple of little issues. I smoked at temos ranging from 240 to 280 on my OKJ Longhorn offset it until the internal temp was 168 on the side closest to the heat and 164 on the other, which was around 5 hours. It was spritzed with 50/50 ACV and water about every 30 minutes after hour one. I wrapped it in tin foil and cranked the heat up to around 300. in the next hour and a half, part of the butt came up to 205 and the other part was still around 185. I may have freaked out a little and started watching it close close and when it hit 208 and 190 I pulled. We let it rest or about an hour and a half and started pulling. The results were less than exciting. The bone pulled out clean. However, only about half of it broke up well. The other half was done but not fall apart done, more pot roast done. I thought I had turned the meat so the cooler side was towards the fire. I was surprised most by the fact it jumped up in temp so quickly. I thought it would have been at least another couple of hours to finish. There was a large fat deposit in the end that was cooler so that might have contributed. It was tasty and we are enjoying left overs but I wasn't happy all around. I am thinking about doing a no wrap next time. Any thoughts?
On the other hand, I did a 5 pound bologna chub that made me extremely happy.


Master of the Pit
OTBS Member
★ Lifetime Premier ★
Jun 30, 2018
SE Arizona
For what it's worth, I never wrap or spritz.
It does sound like the cold side didn't get turned toward the fire. It happens.
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SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
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Sep 12, 2009
Macungie, PA
Yup, with all the ones I've ever done, I always foil at about 165°, and they don't pull nicely until they get to at least 201 to 205. Anything at 190--195° is good for slicing, but not for pulling. In my MES units the whole thing would get done evenly, but if you have a direct heat unit, you gotta turn it around a few times.

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Smoking Fanatic
May 13, 2019
Not sure you gain much by spritzing especially if you wrap later on on during the stall. Did you rotate or flip around the butt when you wrapped? The heat is coming from one side, on long cook turning the meat may help.
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