Boston Butt Pulled Pork (Step by Step)

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

  1. chef willie

    chef willie Master of the Pit OTBS Member

    the legend grows.....lol.....over 3,100 views on this one Bear, that's a lotta help to a lotta folks......carry on, Willie
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Willie----"I love it when a plan comes together".

    Bear
     
  3. pacedawg

    pacedawg Fire Starter

    Bear- thanks for your post. I used it smoke my first ever Boston Butt. It came out great. I pulled the meat right off the bone with a fork. It was perfect. I had a friend tell me it was the best pulled pork they ever had. I highly doubt that but it did come out great.





     
  4. Gee pacedawg that looks great! Very good job on the first ever attempt. Yup, Bear, da' Man!
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Outstanding from here, Dawg!!!

    Bear
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Gil !!

    Bear
     
  7. texastiger

    texastiger Fire Starter

    Well, Bear, I'm following your legendary instructions on a 10-lb Boston Butt in my MES30 with an AMNPS. I put the roast in the smoker about 2 hours ago, and I'll keep you posted as it progresses. Qview to follow.
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sounds Great, Tiger!!!

    You should start a new thread of your own too. Then you could post a whole lot of pics with your own thread.

    Keep me posted though, and I'll come over to drool on your thread!! [​IMG]

    Bear
     
    texastiger likes this.
  9. rocswx

    rocswx Fire Starter

    Sounds yummy. Going to have to do this soon. Step-by-step!
     
  10. texastiger

    texastiger Fire Starter

    Thanks, Bear. I started a thread with pics thus far - more to come.
     
  11. smokeninja

    smokeninja Newbie

    Wow, I dig the view of your backyard, must be great for those 4th of July BBQ parties.  For my pork butt, I use this recipe as my base plan:

     
    texastiger likes this.
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You!!!

    Bear
    Thanks Tiger!!

    I'm going there right now!!

    Bear
     
  13. junkyarddawg

    junkyarddawg Newbie

    Bear, what is this "danger zone" you mention between 41 and 135 degrees? Is it just because it is not cooked yet? I thought pork had to be cooked to internal temp of 145 at minimum. Or are you referring to something else?
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Right---Something else------We usually refer to 40* to 140*, rounding it off, as The Danger Zone.

    To be safe, you should get the IT of the meat from 40* to 140* in no longer than 4 hours.

    There are exceptions, such as if you don't inject, temp probe, or break the seal of any whole meat before cooking.  Then you don't have to adhere to that rule.

    That 145* is still considered the safe IT for consumption of Whole meat Pork, by the USDA. 

    Bear
     
  15. rschwartz

    rschwartz Newbie

    Thanks Bearcarver, i will be using this information for New Years party that the wife and i are going to. I will post some q views of mine when it is finished. This will be my first boston butt but with your instructions i feel a lot better about the outcome.
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Piece of cake!!

    Have a Great party & greater New Year!!

    Bear
     
  17. texastiger

    texastiger Fire Starter

    Thanks

    Did my first Boston Butt in my MES30 a couple of days ago following Bear's instructions, and you will be VERY pleased with the results. Good luck and have a great party & New Year! May your 2014 be filled with thin blue smoke! :grilling_smilie:
    Steve
     
  18. rschwartz

    rschwartz Newbie

    Thanks Steve, I just coated the butt with mustard and rub. I will let it rest overnight and start the smoking tomorrow night. Happy New Year's to you as well.
     
  19. kumatae

    kumatae Fire Starter

    Thank you, followed your instructions carefully and it turned out amazing!  I originally started with WSM and made impressive pulled pork but my in my MES, it wasn't turning out the way pulled pork should be and just assumed that MES weren't capable of awesome pulled pork until I found your post!  Thank you once again and looking forward many more posts! 
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's Great !!

    It makes my day every time one of my Step by Steps makes somebody's smoke turn out Great !!!

    And have a Happy New Year !!

    Bear
     

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