The Texas BBQ Forum

She's on the smoker, Fellers

Looking forward to the updates and style you're doing this 'cause I've got a Swift 7# shoulder butt in the freezer that I hope to cook on my Pellet Pooper next weekend - maybe ? I've been watching Wild Bill and Sooners success with them lately and I couldn't stand it any longer. Besides that the Wiffy said "why don't you ever do pulled pork anymore?"

About 3hrs in, adding some temp probes.

My first pork butt, I wrapped. I'm considering not wrapping this time.

I know I won't wrap - - - ?what I.T. you looking for?

OldUsedParts wrote:I know I won't wrap - - - ?what I.T. you looking for?

The best tastin', of course! I hear 195 is the go to?

I wrap at about 170 IT. Using a disposable aluminum pan, with foil loosely over the top. I also pull it in the same pan, which keeps it juicy.

Judge your done temp by the bone. If it wiggled easily, it'll pull easily.

TX1911 wrote:I wrap at about 170 IT. Using a disposable aluminum pan, with foil loosely over the top. I also pull it in the same pan, which keeps it juicy.

Judge your done temp by the bone. If it wiggled easily, it'll pull easily.

That sounds like a good idea (a loose wrap). Does the bark stay nice and crispy? I know everyone is not lookin' for barky pulled pork.

TX1911 wrote:I wrap at about 170 IT. Using a disposable aluminum pan, with foil loosely over the top. I also pull it in the same pan, which keeps it juicy.

Judge your done temp by the bone. If it wiggled easily, it'll pull easily.

That's kinda how we do it; by the bone. It usually comes out gooood. But we never panned it! IF we ever do butt again I think we'll try panning.

So I spritzed and wrapped it, and we'll go from here.

dat bark sho looks larapin

She's ready to rest.

Resting is for what's tired - - - - I'd be all over that bark like a starving Dawg before it even cooled enuff to touch

Me too.