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BBQ-ing a Pork Butt - Pulled Pork

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    BBQ-ing a Pork Butt - Pulled Pork


    Keeping it simple - Beginners Intro to Pulled Pork

    (Smoking a pork butt/ aka Boston Butt for pulled pork)


    - Boston Butt (top of pork shoulder) 6-8 lbs, hog injection, mustard, cider, rib rub, aluminum pan
    ---------------------------------------------------------------

    1. Trim off any fat, score fat cap, put in pan

    2. Inject with hog injection (vinegar, apple cider, sugar, salt, pepper)

    porkbutt copy.jpg

    3. Coat with mustard, apply rib rub (brown sugar, garlic & onion powder, paprika, chilli and others)

    RUB copy.jpg

    4. Rest at room temp for an hour or more prior to cook, pour apple cider in pan

    5. fire up smoker to steady 230-250 (average)

    smokinbutts copy.jpg

    temps copy.jpg



    6. cook approx. 1 hour per 1 pound, pull prior to hitting internal 180

    boston_butt copy.jpg

    7. Rest wrapped at least 20 min, until internal temp target = 190-205

    butt_DONE copy.jpg

    8. pull pork (shred) and serve and enjoy!

    done4 copy.jpg

    ###


    QQQ.jpg


    #2
    That's some set up you got there, Stop and Shop always has pork shoulder on sale. I'm going to try your way.

    Comment


      #3
      That looks awesome!
      I picked up an Oklahoma Joes last year and still haven't tried using it.
      No excuses now.

      NRA MEMBER-NRA RSO-NYSRPA
      FREEPORT R&R
      NY CCW - FLORIDA CCW - UTAH CCW - PA CCW
      APPLESEED RIFLEMAN
      2015 PISTOL CHAMPION FROM THAT OTHER L.I. GUN FORUM

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        #4
        Now I'm starving. Thanks...lol

        Comment


          #5
          LIGC party at Destro's! I'll bring the drone.
          Brandon

          NRA LIFE | SAF | UT / NH / FL / CT / NY CCW | RSO | FREEPORT R&R

          Comment


            #6
            I used to always cook pulled pork in the crock pot and then put it on the BBQ off the heat for some smoke. I just got a real smoker so I will have to try your way. Next please school me on Brisket and ribs. Thanks for the education

            Comment


              #7
              MMMM! Ham Samiches!
              SHADAP VARMINT!

              Comment


                #8
                Originally posted by Destro View Post
                Keeping it simple - Beginners Intro to Pulled Pork

                (Smoking a pork butt/ aka Boston Butt for pulled pork)


                -
                Damn...that looks great!

                How about a thread for a newb doing BBQ ribs for the 1st time?
                If Sonny had EZ-Pass, he'd have survived that hit...

                Comment


                  #9
                  Garbage can smoker:

                  http://cruftbox.com/cruft/docs/elecsmoker.html
                  SHADAP VARMINT!

                  Comment


                    #10
                    Thanks!!! I havent tried to some one yet, I just stick to Ribs and loins, but this sounds awesome.
                    "No free man shall ever be debarred the use of arms."
                    - Thomas Jefferson

                    "Americans have the right and advantage of being armed, unlike the people of other countries, whose leaders are afraid to trust them with arms."
                    - James Madison

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                      #11
                      Originally posted by Bobbytaz View Post
                      Thanks!!! I havent tried to some one yet, I just stick to Ribs and loins, but this sounds awesome.
                      No problem. I usually do spares or baby backs, cause they're quicker and I love them, but pulled pork is great.

                      Usually it is a whole shoulder or divided into the top (boston butt aka blade roast) and bottom (picnic ham or arm).
                      15138746-mmmain.jpg


                      Picnic on left, boston butt on right
                      butts.jpg

                      smoked..

                      cook.jpg

                      Comment


                        #12
                        damn destro, that looks amazing!!

                        Comment


                          #13
                          My wife's secret ingredient is ginger ale. Don't know why but it works...
                          Going to ask her to try your recipe, 1 with the soda,m1 without.
                          Nice post.

                          Comment


                            #14
                            Originally posted by Huntington Guy View Post
                            My wife's secret ingredient is ginger ale. Don't know why but it works...
                            Going to ask her to try your recipe, 1 with the soda,m1 without.
                            Nice post.
                            That sounds cool. Maybe I'll try ginger beer too. Lots of things work; cherry cola, dr. pepper, bourbon, I've used all those in my sauce and injections. This is just a basic intro recipe, though I do sometimes like my ribs with just a dry rub to get out the flavor of the meat and not "overcrowd" it with other flavors. But a lot of stuff sweet and savory can compliment smoked pork. You can mix it up and experiment, that's the great thing about cooking and Q-ing-- it isn't an exact science, it's art and soul. Enjoy!

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