Boston Butt question

Discussion in 'Pork' started by stacyf76, Sep 18, 2012.

  1. I was so excited to try a boston butt on my smoker, after great luck with chicken, ribs and jerky. I wasn't prepared for how long it would take!  I started it at 12 and took it off at 10:00pm(I was exhausted and had to sleep!).  It had just reached 170 and I was shooting for 185 for pulled pork.  I was wondering if there is a way to continue cooking it to reach the pulled pork consistancy or if since I refrigerated it, I am stuck with slicing it.

    Help!

    Thanks![​IMG]
     
  2. jwbtulsa

    jwbtulsa Meat Mopper

    Did you retain any drippings? If so, you could add some back or any of the recommended liquids found on the forum. Tight double foil. Stick it in the oven until you get a 195F IT.
    This happened to me once due to an unforgiving stall. After the reheat, I wrapped it in towels and put it in a cooler to rest for a couple of hours. Although the bark softened a lot, the meat pulled easy and all the flavor was still there. Good luck. Lots of experts here that have helped me through lots of issues
     
    stacyf76 likes this.
  3. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Stacy~You can get to the pull stage by putting the butt in a foil pan, add a little chicken or beef stock of the low fat/low sodium type) cover the pan with aluminum foil and place in a 250° oven, bring the internal temps to 200-210°. At those temps, it sould be almost falling off the bone. 
     
    stacyf76 likes this.
  4. Thank you for the info!
     

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