Boston Butt Pulled Pork (Step by Step)

Discussion in 'Pork' started by bearcarver, Apr 24, 2013.

  1. Sounds like you have it down,   Be sure and post some pictures

    Gary
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yup---There's all kinds of ways to do Pork Butts.

    The one I show here is just the way I do it, and it's here mostly to give Newbies a base to start with. They can follow it, and make their first Butt as good as anyone's.

    That's basically what all of my Step by Steps are for:

     "Bear's Step by Steps".

    Bear
     
    Last edited: Jan 26, 2015
  3. I agree with Bear, lots of ways to do PB's   My advice is Keep It Simple  at least till you are comfortable with your smoker and smoking, then try different types and methods.

    Biggest problem I see is people over thinking and making it complicated. Just keep it simple and evjoy

    Gary
     
  4. kennyp1114

    kennyp1114 Smoke Blower

    Hey Bear, what is your methos for smoking butt. What IT should it be when i foil it. Also what temp do you smoke. Last time i didn't foil it and it took 12 hours for a four pound butt. That's three hours a pound!! I have MES and smoked at 225, but bumped it up to 260 when it stalled.
    Thanks,
    Kenny
     
  5. kennyp1114

    kennyp1114 Smoke Blower

    What temp did you smoke it at?
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Some people don't foil at all.  I like a nice bark, but not a thick hard bark, so I generally foil at around 165° IT.

    If you go to the beginning of this thread, you can see my Step by Step of my whole process, from start to finish.

    Bear
     
  7. Bear, I'm trying out your method today. I just hit 203 but the bone isn't quite loose yet. I'm gonna give it another degree or 2 then drop back to 100. I did sneak a bite a few minutes ago and it tastes pretty amazing!!!!
    Thanks for taking the time to post the imstructions.
     
  8. twoalpha

    twoalpha Smoking Fanatic

    Followed the Bear Tracks and Pork Butt came out as advertised. See my post by Twoalpha, Pork Butt on the MES of today. Great directions and very tasty.

    Thanks Bear.

    Larry

     
    gary s likes this.
  9. Very Nice     Great Color    [​IMG]

    Gary
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sorry I missed this, Joe!!

    Glad you liked it, and also happy I could help!

    Bear
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great, Larry!!

    Glad my method works good for you!!

    Bear
     
  12. Man that looks good !!       

    Gary
     
    Last edited: Mar 1, 2015
  13. smokepone

    smokepone Newbie

    Thanks Bear.  Tried this today and finally got the wife's approval on my butt.
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's Great !!!

    You got her approval---You're in good shape!!

    Bear
     
  15. Funny thing about "The Approval"   My wife will tell me Quit smoking everything, so I'll lay off for awhile then she will say "I'b like to have some Smoked ? " whatever she is in the mood for.

    Gary
     
  16. sota d

    sota d Smoking Fanatic

    Excellent step by step! My next butt will be a real butt, not the little baby butts I've been doing. I will definitely follow your procedure on it. Thanks so much for sharing your expertise Bear. David.
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You David!!!

    Glad you like it---I'm always happy to help.

    Don't let me miss it when you post it.

    Bear
     
  18. Thank you brother, proud to have served....The step by step pork smoking is so helpful to us rookies.. good info well done. In the process of smoking 4 butts today put them on 9:00 AM got all 4 in my 30" MES. hoping to finish by !0:00 PM. The largest is 7 lbs down to 5.5 lbs. what does the danger zone mean  I'll post again @2;00 
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Don.

    The Danger Zone is when meat is between 40° and 140° Internal temp.

    If you inject or probe the meat, or break the seal in any way before you cook or smoke it, you have to treat it like Ground Meat. You have to get it from 40° IT to 140° IT in no longer than 4 hours.

    If you don't inject it or break the seal before you start, you don't have to worry about how long it takes to go from 40° IT to 140° IT.

    Bear
     
  20. Well brother,it's now 2;25 pm internal temp in largest piece is 175.. going to remove butts and double foil wrap em...do you think spraying them with apple juice before wrapping ? Also putting in oven @ 225 lets me  leave the smoker open for the other butts. going to be 6 in all.
     

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