First Boston butt

MrDsmoker · Oct 3, 2013

Hey guys I officially made my first Boston butt. I smoked on my kettle for 6 hrs and it came out great! Unfortunately there was a group of people waiting so I didn't take pics. My question is since I foiled it should i have kept the juice to keep the meat more moist once I pulled the pork?

HeSmellsLikeSmoke · Oct 3, 2013

When I do foil I put the juice right back in as I pull it.

Diesel Dave · Oct 3, 2013

^^^ yeppers what he said

DerHusker · Oct 3, 2013

MrDsmoker said:
Hey guys I officially made my first Boston butt. I smoked on my kettle for 6 hrs and it came out great! Unfortunately there was a group of people waiting so I didn't take pics. My question is since I foiled it should i have kept the juice to keep the meat more moist once I pulled the pork?

No pics! :twitch:

I don't usually foil but if I did I'd open up the foil and dump the entire contents into a large container and do the pulling with the juice.

sliding_billy · Oct 3, 2013

I don't normally foil, but... If I know that I will be freezing some of the pulled, I will put a drip tray under it to collect the juices for the freezer bag. Some of it will go in as I am pulling as well. Same would apply to foiling.

Grimm5577 · Oct 3, 2013

If I foil, I generally just put the butt in a pan and foil over it, so all the juices are there. I then pull the pork in that same pan.

peeps · Oct 3, 2013

I have never wrapped a butt but when I have a bunch left over and need something to help keep it moist, I have made up some of this and mixed it in prior to freezing. I have also mixed it in for serving before.

Smokin Okie's Pulled Pork Baste & Serving Sauce

(makes about 5 cups)

4 cups apple juice
1/2 cup Worcestershire sauce
4 tablespoons cider vinegar
2 tablespoon dry mustard
4 tablespoon brown sugar
3 bay leaf
6 cloves of garlic
2 teaspoon ground ginger
1 teaspoon cayenne (I sometimes use Hungarian Paprika)
1/2 teaspoon ground cloves (the secret ingredient)

Diesel Dave · Oct 3, 2013

That sounds really good

DerHusker · Oct 3, 2013

Grimm5577 said:
If I foil, I generally just put the butt in a pan and foil over it, so all the juices are there. I then pull the pork in that same pan.

:thumb:

peeps · Oct 3, 2013

Diesel Dave said:
That sounds really good

It is...I pulled some PP from the freezer last week that had a bit of that sauce in it and it was heavenly!

Ron_L · Oct 3, 2013

I taste the foil juice and decide if I want to use it or not. 90% of the time I do :-D I use a separater to get rid of the grease.

MrDsmoker · Oct 3, 2013

Thanks for the help guys. For those that don't foil what is your technique if you don't mind sharing?

Terry Hesticles · Oct 3, 2013

I only foil butts when they're resting in a cooler for a couple of hours. I've eaten pulled pork almost straight off the smoker, and the average person couldn't tell much of a difference, but I prefer a post-smoke wrap.

First Boston butt

MrDsmoker

Knows what a fatty is.

HeSmellsLikeSmoke

somebody shut me the fark up.

Diesel Dave

Quintessential Chatty Farker

DerHusker

Babbling Farker

sliding_billy

somebody shut me the fark up.

Grimm5577

is Blowin Smoke!

peeps

somebody shut me the fark up.

Diesel Dave

Quintessential Chatty Farker

DerHusker

Babbling Farker

peeps

somebody shut me the fark up.

Ron_L

Administrator

MrDsmoker

Knows what a fatty is.

Terry Hesticles

Knows what a fatty is.

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