Boston Butt Pulled Pork (Step by Step)

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

Gary
 
Friend of mine is a serious smoker, has a trailered smoker that holds 60 butts, two others that hold 20 & 30.Uses hickory slabs from a sawmill. He always uses the same technique and rub. Smoke @ 225-250 for 6 hours, double wraps in hd foil and back on the smoker for 6 more hours. Butt falls apart when unwrapped and all the fat is rendered into what he calls gravy. I use his way on my little smoker that holds 4 butts and get the same results. Yum.
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
 
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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
 
Glad to hear my method & your MES 30 did good in real cold weather.

I'm smoking some CB right now, but it was all the way up to 14° this morning.


Bear
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
 
Great post followed the steps here and came out very nice with a 7.6 lb pork shoulder/Boston Butt I smoked in the MES30.  I mix up my mustard with 3 tbls of yellow mustard, 1 tbls of honey, and about 1/2 tbls of squeezed lemon.  Put the mustard and some rub on and double wrapped in the fridge overnight.  I used apple wood pellets in the AMNPS.  I used two rows of pellets in the AMNPS which burned for roughly 5 hours.  

I put the meat in the smoker about 7:55am and removed when it reached 200 degrees IT at 6pm without any cool down time in the smoker.  I pulled some off to eat and then let it rest about 45 minutes before pulling apart.  First time I've every smoked a pork shoulder, so thanks for the great tips!   


What temp did you smoke it at?
 
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
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
 
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.
 
Very Nice     Great Color    
points.gif


Gary
 
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.
Sorry I missed this, Joe!!

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

Bear
 
Man that looks good !!       

Gary
 
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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
 
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.
 
 
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.
Thank You David!!!

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

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

Bear
 
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 
 
 
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 
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
 
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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