I don’t know why, but until today I have never smoked a pork shoulder or Boston butt for pulled pork. I guess we like too many other smoked delights. But after today, pulled pork is definitely in the rotation. And, it was one of the easier smokes that I have done.
I started with a 7.0 pound Boston butt. Seasoned it the night before (yellow mustard and SPG) and put it in my pre-heated MES40 smoker at 275F at 7AM this morning. Thermometer went in the meat at the start because at 275F, it would cruise through the "danger zone" in under 4 hours. The butt was at 203F at 5:40 and so tender that I pulled the bone right out of it. It only got a 15 minute rest because the wife was hungry...and she must be kept happy. The short rest had no ill effects as the meat was still plenty moist.
Hickory was used for the smoke. I did not wrap it at 165F - it was in the MES40 smoker all the way. No water used in the water pan.
Here are a few pics...
Start
Finished
After I pulled out the bone
Initial shred with forks
hand shredded the rest of the way after it cooled a bit
I started with a 7.0 pound Boston butt. Seasoned it the night before (yellow mustard and SPG) and put it in my pre-heated MES40 smoker at 275F at 7AM this morning. Thermometer went in the meat at the start because at 275F, it would cruise through the "danger zone" in under 4 hours. The butt was at 203F at 5:40 and so tender that I pulled the bone right out of it. It only got a 15 minute rest because the wife was hungry...and she must be kept happy. The short rest had no ill effects as the meat was still plenty moist.
Hickory was used for the smoke. I did not wrap it at 165F - it was in the MES40 smoker all the way. No water used in the water pan.
Here are a few pics...
Start
Finished
After I pulled out the bone
Initial shred with forks
hand shredded the rest of the way after it cooled a bit
