Boston Butt Pulled Pork (Step by Step)

  • 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.
Got ya! It's such a rare toxin, I've just not thought about it that much outside of canning. Probably because I don't allow my stuff in that range for that long. I concentrate mostly on cross contamination because of the heightened awareness of salmonella. I don't use garlic, so that at least lessoens exposure somewhat. Anyhow, I haven't made anyone sick in 50 years of grillin' and smokin' yet, so maybe this lesson will help me keep that record in tact. LOL
I do need to ask you, Bear, is your MES new? If not, what in the world do you use to keep the probe and glass so clean? :biggrin: Sure could use a little magic and less elbow grease in that department . Thumbs Up
Thanx
 
Last edited:
Got ya! It's such a rare toxin, I've just not thought about it that much outside of canning. Probably because I don't allow my stuff in that range for that long. I concentrate mostly on cross contamination because of the heightened awareness of salmonella. I don't use garlic, so that at least lessoens exposure somewhat. Anyhow, I haven't made anyone sick in 50 years of grillin' and smokin' yet, so maybe this lesson will help me keep that record in tact. LOL
I do need to ask you, Bear, is your MES new? If not, what in the world do you use to keep the probe and glass so clean?
biggrin.gif
Sure could use a little magic and less elbow grease in that department
.
icon14.gif

Thanx
My MES 40 is 2 years old. I clean the glass before every smoke, with either Windex or ashes.

If I use Windex, I keep the door all the way open, so no Windex overspray goes into my smoker. If you do it every time, it is easy to clean.

I clean the probe & wire every time too, usually with a hot wet scrub pad. Then I sterilize the probe with an Alcohol wipe before inserting it into any meat.

Bear
 
Last edited:
Well, I went ahead and did a butt via Bearcarver's formula and was surprised at how close the temps and times matched up using the MES. Almost exact to the minute of Bear's. Qview below......


Thanx, Bear...turned out great.
Nice Job, Smokeit.........

Looks Great!!!

I wouldn't have thought they'd be that close.

Bear
 
Just curious-why don't you use water in the pan?
I haven't put any liquid in my water pan in years.

If you would see all the condensation that forms on the MES door glass, without putting water in the pan, you would know why I don't want to add more.

Bear
 
Just curious-why don't you use water in the pan?
I do get some nice bark, but mostly I'm lazy. It depends on what I'm smoking as well. I do use water sometimes when I do a turkey. As far as foiling, I do highly recommend that with most cuts, as it does wonders retaining juices. Just my opinion. I'm a fan of the "Texas crutch".
 
I do get some nice bark, but mostly I'm lazy. It depends on what I'm smoking as well. I do use water sometimes when I do a turkey. As far as foiling, I do highly recommend that with most cuts, as it does wonders retaining juices. Just my opinion. I'm a fan of the "Texas crutch".
Exactly!

Although I usually don't get "Fall-off-the-bone" Ribs, another reason for foiling is to keep the whole thing together.

I also never take them out of foil and sauce them & put them on my grill for that same reason.

Bear
 
Last edited:
Wow, impressive...and I agree - hilarious!  Your bark and smoke ring look amazing.......just like you planned it that way   
241.png


Trying my first 'butt' tomorrow.  I'm super excited, I'll be using all this delicious info from many contributors on this site, including of course, BearCarver.  Qview to follow of course!

Thanks Bear!  

Gunner.gif


Hope to go shooting sunday........smoke on Sat / shoot on Sun after mass....the perfect weekend!
 
Wow, impressive...and I agree - hilarious!  Your bark and smoke ring look amazing.......just like you planned it that way   
241.png


Trying my first 'butt' tomorrow.  I'm super excited, I'll be using all this delicious info from many contributors on this site, including of course, BearCarver.  Qview to follow of course!

Thanks Bear!  
Thank You Gadsden!!!

I'll be watching for that Qview !!!

Bear
 
Bump. I've got my 1st pork shoulder in the smoker now and I'm using this as a guide.
You follow most of the recipes here as guides you can't go wrong. This is a great way for pulled pork, I would use it but my better half ONLY wants sliced pork so I pull it out around 170 internal. I use a water pan also for moisture and still get a fairly good bark, but I cook at higher temperatures for shorter times. I also don't foil, as we like crispy hard edges. 

Got one ready to go (in a rub-vinegar-water-apple juice brine) for in the morning, been awhile. 
 
Last edited:
I know this is an old post, but given that I'm committed to a shoulder (my first) this Saturday...gonna do it this way! Thanks for the post!!
 
I know this is an old post, but given that I'm committed to a shoulder (my first) this Saturday...gonna do it this way! Thanks for the post!!
That's Great !!!

My objective with my "Step by Steps" is to make it easy for people to follow, especially Newbies. Then once they have a good smoke under their belt, they can make adjustments or try other ways.

Good Smoke to you on Saturday!!

Bear
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky