Boston Butt Pulled Pork (Step by Step)

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

  1. 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: May 24, 2013
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    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: May 24, 2013
  3. 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......

    Finally finished:
    Ready to pull, bone removed:
    Lunch is served:
    Thanx, Bear...turned out great.
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Job, Smokeit.........

    Looks Great!!!

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

    Bear
     
  5. rivertonsmoker

    rivertonsmoker Fire Starter

    Did you put water in the water pan?
     
  6. No, Riverton. I seldom use water in the pan.

    Fred
     
  7. caleb

    caleb Fire Starter

    Just curious-why don't you use water in the pan?
     
  8. I don't use water so I get a better bark on the outside.  I don't wrap in foil to beat the stall for the same reason.
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    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
     
  10. 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".
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    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: Jun 22, 2013
  12. gadsden 1

    gadsden 1 Fire Starter

    Wow, impressive...and I agree - hilarious!  Your bark and smoke ring look amazing.......just like you planned it that way   [​IMG]

    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!  

    [​IMG]

    Hope to go shooting sunday........smoke on Sat / shoot on Sun after mass....the perfect weekend!
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Gadsden!!!

    I'll be watching for that Qview !!!

    Bear
     
  14. vandy58

    vandy58 Fire Starter

    quick post to subscribe
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Vandy!!

    You can always find my best Step by Steps in my Signature, at the bottom of all of my posts.

    If something isn't there, give me a yell.

    Bear
     
  16. hova1914

    hova1914 Smoke Blower

    Bump. I've got my 1st pork shoulder in the smoker now and I'm using this as a guide.
     
  17. 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: Aug 3, 2013
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    Good luck with it, Hova!!----Don't forget the Qview!!!

    Bear
     
  19. 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!!
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    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
     

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