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

Discussion in 'Pork' started by heyer5, May 15, 2011.

  1. heyer5

    heyer5 Meat Mopper

    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

    [​IMG]

    One of the two racks I did

    [​IMG]

    Pork butt - no before shots, sorry!

    [​IMG][​IMG]
     
    Last edited: May 16, 2011
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    It sounds done to me. If the bone will pull out clean your good to go.
     
  3. hardslicer

    hardslicer Smoking Fanatic

    [​IMG]can't wait to see the pics!
     
  4. heyer5

    heyer5 Meat Mopper

    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!
     
  5. tyotrain

    tyotrain Master of the Pit

    [​IMG]
     
  6. raptor700

    raptor700 Master of the Pit OTBS Member

  7. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Looks awesome
     
  8. heyer5

    heyer5 Meat Mopper

    Thanks for all the great comments, hopefully it tastes as good as it looks!
     
  9. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks great!!!

      Craig
     
  10. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great...
     
  11. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks great - Dont worry about the PM 's we love to help
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Now that you have added the pics, I'm impressed, the ribs & PP look delicious!   [​IMG]
     
  13. Looks delicious! Looks like you're enjoying your new WSM.
     
  14. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    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:
     
  15. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    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.
     
    Last edited: May 19, 2011
  16. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    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.[​IMG][​IMG]
     
  17. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    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.
     

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