Boston Butt "Alla Bear"

Discussion in 'Pork' started by sarnott, Mar 25, 2014.

  1. I've smoked Boston Butts before but this Saturday, I decided to follow Bear's outstanding step by step instructions. 

    On Friday, I coated the 4.7# Boston Butt with yellow mustard and, since I was in a hurry, used off-the-shelf rub, Applewood. Wrapped it and into the frig.


    Pulled it out at 6:30 Am and started to warm up the smoker to 220. Put the butt in at 8 AM, temp 220, with bacon above the pork.


    Left the probe out until about noon when the meat was 150* and raised smoker temp to 230*. During the stall, I sprizt'd it with apple juice and cherry bourbon (75/25%) about every 45 minutes until I put it in the juice catch pan with about 6 oz of the apple juice and bourbon mix at 3 PM (double wrapped) and pushed smoker temp to 250*.


    About 4:50 PM, temp was 205, turned down and cooled the smoker to 100* and let it rest until 5:30. Brought it inside, broke part off and pulled that part. After dinner pulled the rest, put left over juices in frig to cool & separate the fat. Next day, I put them a vacu-pack for the freezer.



    Thanks to Bear for great instructions. Although I have done pulled pork other ways and always liked it, I think Bear's step-by-step instructions are outstanding and, if you haven't tried them, you should! The only change I will make next time is to smoke two!

    Thanks Again, try it!
     
    disco likes this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That looks awesome. 

    Nice job.
     
  3. mrlederman

    mrlederman Smoke Blower

    Looks great. I have thought about spritzing with bourbon, but always worried the alcohol wouldn't cook out, this wasn't a problem I guess? Also, did you just put a drip pan in there or actually put the pork in a drip pan?

    Thanks!
     
  4. I spritz with a mix of apple juice (75%) and usually Red Stag (cherry-infused bourbon) 25% on pork. The bourbon has always cooked out but, if you you use too much bourbon (and I have) the meat starts to fall apart if its sealed in foil or something similar. If I don't make that mistake, I have never had a problem. In my experience, if you use too much bourbon and seal the meat, sometime it really, really falls apart. I have never had any problem with just spritz'ing.

    I did use a drip pan and then put the pork in it, with about 6 oz of apple and bourbon (75/25%), when I sealed it for the last almost two hours.   

    I gotta say, Bear technique worked really well.
     
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks real good, nice job !! Thumbs Up
     
  6. donr

    donr Smoking Fanatic

    Where's the bacon go?
     
  7. I make it into quesadillas with cheese and whatever else gets in my way! Really good smoky flavor and it keeps the pork even juicier.
     
  8. Thanks for all the kind comments but again, I just followed Bear's instructions!
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Outstanding Job, Scott !!![​IMG]

    Don't know how this Thread eluded me, but I just found it !!

    Thank You for the Kind words!!!

    Must be eating Awesome Pulled Pork Sammies for a couple days!!

    I never put sliced Bacon above a Butt----Was that for snacking while waiting for 205* ???[​IMG]  

    Bear
     
  10. Well, to be honest, I started doing it with leaner meat cuts to keep them moist but, we really like smoked bacon quesadillas so I put bacon above most things now (unless I'm smoking Scotch Eggs).

    Thanks Again for your instructions and experience on this subject and many others.

    Cheers,

    Scott

    Hampton, VA
     
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great job. That is  a stunning looking butt. I have also benefited from Bear's posts. He is a real benefit to the forums.

    Disco
     
  12. Thanks Disco, I have also learned a lot from your posts!
     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I think this post was hidden ........ Nice looking pork!

    Bear can be pretty smart, just don't tell him.
     
  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Har, to quote something I recently read, "Thanks for all the kind comments but again, I just followed Bear's instructions!" A smoker who just made a great butt said it.

    Disco
     
  15. A nice butt indeed! I enjoy seeing it go from whole to pulled, and all the steps! Great job! Cheers! - Leah
     

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