Boston butt pulled pork

Discussion in 'Pork' started by pineknot18, Aug 6, 2013.

  1. Started off brining the butt for about 2 hours put a good coating of store bought rub " I have my own just pushed for time and didnt have a batch made up"got the smoker cruising on 275 " I'm using my grandfathers ole stick burner" its been on for about 2 hours so I'm fixing to take off to wrap and put back on until IT hits 200.
    I'll try to post some pics when I take it off to wrap cooking for my wife's sister and husband that just had a baby so she is painfully truthful right now so wish me luck!!
     
  2. c farmer

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

    Ha ha

    Good luck.

    I don't foil, it gives better bark.


    Let's see some q-view.
     
  3. Thanks for the luck I've tried uploading but it keeps closing I'm using my iPhone so maybe I need to get on the Internet but until then everyone will have to trust me I'm pretty new to smoking but if it tastes as good as it looks I think it will be pretty amazing
     
  4. c farmer

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

    I also pull at IT 205.
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    205*F is good for " ready to serve " with just a 30 minute rest tented on the counter to cool to handling temp. But if he/you plans to wrap and cooler the meat for an Hour or more, 200*F is a better choice as 205*F with a long rest can result in mushy meat. It amazes me how a few degrees and the time it takes to get there can make a big difference in the texture...JJ
     
  6. c farmer

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

    Thanks good to know.
     
  7. I'm going to pull at 200 IT because it will not be eaten until tomorrow I'm going to let it rest for an hour in a cooler then pull tonight and mix half with a home made sauce and the other half will be plain. I didnt know that 205 would make mushy meat I just pull at 200 because that was temp I read most people pull it off at. I learn something new every time I get on, this is a great site with amazing information and so many helpful people. Thank for all the input
     
  8. On the smoker

    Wrapped and put back on
     

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