Boston Butt Question

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OldUsedParts
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Boston Butt Question

Postby OldUsedParts » Sat Sep 30, 2017 5:47 pm

I'm planning on doing a Boston Butt on the Pit Boss tomorrow and I would like Y'alls suggestions on a few things.
Do you wrap at 160 I.T. ?
Or do you leave it nekkid the entire cook ?
Do you pull the entire Roast or do you try and get some slices from part of it ?

thanks
Emm
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Re: Boston Butt Question

Postby Swamptrout » Sat Sep 30, 2017 6:13 pm

I wrap at 160f.
I try and get sliced, pulled and chunks.
I like chunky pieces while the kids like it shredded so it looks like its been chewed already and wife likes sliced.
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Re: Boston Butt Question

Postby OldUsedParts » Sat Sep 30, 2017 6:35 pm

thanks, ST, does the wrapping mess with the bark very much :?:
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Re: Boston Butt Question

Postby bsooner75 » Sat Sep 30, 2017 6:42 pm

I wrap when the bark has a nice color and starts to split. Also, I pull the whole thing. I feel like to slice you would need to cook to a little less done so it would be hard to get both outta the same hunk. Just my $.02

When the bone pulls out clean it’s done


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Re: Boston Butt Question

Postby bsooner75 » Sat Sep 30, 2017 6:42 pm

Aaron Franklin’s YouTube pulled pork video is about as easy to follow as they come…if interested


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Re: Boston Butt Question

Postby woodenvisions » Sat Sep 30, 2017 6:53 pm

Emm,
I'm gonna go Rogue here but hear me out.

Have you thought about doing pork burnt ends ??

I've had then once and they are EXCELLENT.
All u need to do is cube up some of that pork, sauce em up with maybe Chipotle or that peach and put them back on smoke for another 2 hrs...

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Re: Boston Butt Question

Postby OldUsedParts » Sat Sep 30, 2017 7:10 pm

WOW, my gray matter just went on "TILT" - - - lots of GREAT INFO Y'all - - - think I'll make those decisions "during the cook" based on all these great ideas. If I don't get them all covered this time, then I'll be needing to do another one and soon. "preciate it Y'all" :salut:
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Re: RE: Re: Boston Butt Question

Postby woodenvisions » Sat Sep 30, 2017 7:39 pm

OldUsedParts wrote:WOW, my gray matter just went on "TILT" - - - lots of GREAT INFO Y'all - - - think I'll make those decisions "during the cook" based on all these great ideas. If I don't get them all covered this time, then I'll be needing to do another one and soon. "preciate it Y'all" :salut:
I'm sure that whichever road you take, you will hit the Jackpot like Harold & Kumar !!..

I just hope u don't run into Doogie Howser at a rest area on the way....

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Re: Boston Butt Question

Postby Okie Sawbones » Sat Sep 30, 2017 8:09 pm

I cook butt naked the entire time. If I want pulled, I cook it to ~200F and probe. If I want sliced, I pull at 180.
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Re: Boston Butt Question

Postby k.a.m. » Sat Sep 30, 2017 8:17 pm

We wrap at 170° - 180°.
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Re: Boston Butt Question

Postby bsooner75 » Sat Sep 30, 2017 8:24 pm

Okie Sawbones wrote:I cook butt naked the entire time. If I want pulled, I cook it to ~200F and probe. If I want sliced, I pull at 180.


TMI!!!! I’m blind and can’t feel my legs!!!

Oh, you meant the pork butt was naked…Cary on :)


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Re: Boston Butt Question

Postby Okie Sawbones » Sat Sep 30, 2017 8:26 pm

bsooner75 wrote:
Okie Sawbones wrote:I cook butt naked the entire time. If I want pulled, I cook it to ~200F and probe. If I want sliced, I pull at 180.


TMI!!!! I’m blind and can’t feel my legs!!!

Oh, you meant the pork butt was naked…Cary on :)


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No, I meant me... :laughing7: :shock: :shock: :laughing7:
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Re: Boston Butt Question

Postby bsooner75 » Sat Sep 30, 2017 8:30 pm

Image


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Re: Boston Butt Question

Postby woodenvisions » Sat Sep 30, 2017 8:37 pm

Good thing I didn't eat dinner tonight ! :)
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Re: Boston Butt Question

Postby outlaw » Sun Oct 01, 2017 6:49 am

You know me, I cant leave well enough alone and love to experiment. I've done them naked :oops: wrapped in foil, wrapped in butcher paper, and placed in a pan both covered and uncovered. What works best for me is the first 4 hrs naked, then put in metal pan with some apple juice and ACV and rock it like that till the bone wiggles out. I also run the heat a little higher than when I do brisket. Let rest, remove bone and take my claws and shred. PB's are very forgiving, you can't mess them up. That's why they are one of my favorite meats to smoke. As much of an artist as you are with all things cooking I'm surprised you dont have literally hundreds of these under your belt.
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