7 lb boston butt...1st attempt! (edited w/ Q-View!)

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

heyer5

Meat Mopper
Original poster
May 4, 2011
230
15
Waukee
Hey everyone

Just got my WSM on Friday, did a couple racks of ribs (which I have pics of) and did a boston butt today.  Everything I read said get the meat to 160, then foil, place back on til 205, then wrap and place in a cooler.  Well, it got to 160 just fine, wrapped in foil, then I couldn't break the 198 mark.  So, knowing that the pork is still cooked and fine to eat (hopefully), I know have it sitting in a cooler wrapped in a towel.  The meat seems EXTREMELY tender and the bone feels like it will almost fall out.  Hopefully I didn't mess anything up by pulling off heat any earlier than 205, input is MORE than welcome!

Anyways, I have pics of this as well which I will add at some point - probably after I pull it in a few hours.  I actually made this to take to work on Tuesday, I don't have time tomorrow to do it so I did it tonight.  Not going to put any finishing sauce on it for now but I probably will when I reheat it in a crock pot on Tuesday.

Thanks for all the great info guys/gals!

Now with Q-View!

Friday night rib rub

1957cb6d_2011-05-13_17-00-38_672.jpg


One of the two racks I did

ee0e7d10_2011-05-14_20-35-02_160.jpg


Pork butt - no before shots, sorry!

8646457b_2011-05-15_21-14-34_860.jpg
5892a72d_2011-05-15_20-56-08_237.jpg
 
Last edited:
Thanks for all the help I've got so far, special thanks to SmokinAl for answering my annoying PMs!

I've still got some work to do, my rub was good but eh, not sure what I think of it yet!  I was spraying the pork butt with a orange pineapple juice mixed with JD - tasted pretty good but maybe a bit sweet!  The bone pulled out easier than I imagined it would, and now I have to type all week with burnt finger tips!

Hopefully the pulled pork will be a big hit tomorrow at work for my team meeting.  I'm planning on picking up the items for the finishing sauce tonight.  Assuming I can make it up, refridgerate it, then dump it on cold in the crockpot while everything is warming up?  Input please!
 
Thanks for all the great comments, hopefully it tastes as good as it looks!
 
Looks great - Dont worry about the PM 's we love to help
 
Try wearing thick rubber gloves for the pulling. I wear this type of glove and you can pick out some of the ugly little fat and keep your fingers from not burning.  

Quote:
Thanks for all the help I've got so far, special thanks to SmokinAl for answering my annoying PMs!

I've still got some work to do, my rub was good but eh, not sure what I think of it yet!  I was spraying the pork butt with a orange pineapple juice mixed with JD - tasted pretty good but maybe a bit sweet!  The bone pulled out easier than I imagined it would, and now I have to type all week with burnt finger tips!

Hopefully the pulled pork will be a big hit tomorrow at work for my team meeting.  I'm planning on picking up the items for the finishing sauce tonight.  Assuming I can make it up, refridgerate it, then dump it on cold in the crockpot while everything is warming up?  Input please!
 
glo
 
Try wearing thick rubber gloves for the pulling. I wear this type of glove and you can pick out some of the ugly little fat and keep your fingers from not burning.  

Quote:
I tried thick rubber gloves & had a hard time with them because they weren't very flexible. I buy vinyl gloves at Walmart, they're throwaways & you get 100 for about $7. If you wear 2 pair they keep your hands cool enough to pull hot pork & they are flexible enough to pick out the fat.
 
Last edited:
glo
 

I tried thick rubber gloves & had a hard time with them because they weren't very flexible. I buy vinyl gloves at Walmart, they're throwaways & you get 100 for about $7. If you wear 2 pair they keep your hands cool enough to pull hot pork & they are flexible enough to pick out the fat.
Al this is really not a thick glove that I wear, get about 6 months per pair ($8.00 each) for pulling and handling hot meat off the smoker.
544fedf2_000_0492.jpg
b6512a41_000_0493.jpg
 
Can you really pick through the meat with them & separate the small pieces of fat from the rest? I like to really pick through & I found the thicker gloves just wouldn't let me do that. I will however check out those if I can find them. Thanks for the heads up.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky