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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-12-2013, 08:09 PM   #1
BecknCO
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Default 1st Successful Pulled Pork thanks to you guys (PRON)

Started with a 4.3lb Berkshire mini butt that I paid too much for, but was hoping for the best. Smoked at about 250-275 for about 8 hrs, only foiled when it hit about 183, so I could throw the ABT's underneath.

Thanks for all the helpful suggestions - it turned out pretty decent!
Attached Images
File Type: jpg Berkshire 4.3lb boston butt.jpg (47.2 KB, 286 views)
File Type: jpg boston butt 7hrs in.jpg (53.1 KB, 285 views)
File Type: jpg 2nd pulled pork.jpg (93.8 KB, 286 views)
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Unread 08-12-2013, 08:23 PM   #2
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Looks great frm here. I bet that will just be the first of many more to come.
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Unread 08-12-2013, 08:43 PM   #3
Toast
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Very Nice!
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Unread 08-12-2013, 08:58 PM   #4
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Oh yeah!! Looks good!
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Unread 08-12-2013, 10:16 PM   #5
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Nice Pulled Pork, thanks for sharing the pictures...
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Unread 08-12-2013, 11:17 PM   #6
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Fantastic looking pulled pork. I take it your friends loved it
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Unread 08-13-2013, 09:32 PM   #7
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Quote:
Originally Posted by aawa View Post
Fantastic looking pulled pork. I take it your friends loved it
They did..thanks especially to you for all the help! I learned a few things doing this now....I think next time I'll foil earlier (could've been a bit more juicy and moist) since I foiled around 183. I waited so late becuase I was looking for more bark. I also think I screwed up when it hit 198, the bone wiggled nicely and pulled away, but I immediately wrapped it and threw it in the cooler. You told me to wait 20 mins before doing so, and since I didn't it may have cooked too long in the cooler.

I'm also not too sure about putting the rub on the night before - seemed to draw out a good bit of liquid and there was a mess in the fridge - did I do something wrong there and with not getting enough bark earlier? What do you think?
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Unread 08-13-2013, 09:40 PM   #8
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Quote:
Originally Posted by BecknCO View Post
They did..thanks especially to you for all the help! I learned a few things doing this now....I think next time I'll foil earlier (could've been a bit more juicy and moist) since I foiled around 183. I waited so late becuase I was looking for more bark. I also think I screwed up when it hit 198, the bone wiggled nicely and pulled away, but I immediately wrapped it and threw it in the cooler. You told me to wait 20 mins before doing so, and since I didn't it may have cooked too long in the cooler.

I'm also not too sure about putting the rub on the night before - seemed to draw out a good bit of liquid and there was a mess in the fridge - did I do something wrong there and with not getting enough bark earlier? What do you think?
I prefer to rub the pork butts over night and place it on a tray and put it in the fridge. The liquid that comes out actually is good as it helps smoke flavor stick to the meat. It isn't necessary but I feel I get the best smoke flavor whenever I do let the rub sit overnight.

The nice thing with bbq, is make adjustments for your next cook and then decide which you like more. Next pork butt you do, rub it then get the smoker ready. The liquid will still come up out of the meat as the salts and dehydrated spices will pull some of the water out of the pork butt. Then cook it. After you do a cook with rubbing the meat before you get the smoker going, you can decide what your preference is.
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Unread 08-13-2013, 09:47 PM   #9
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Ok - that makes sense, but how I do I get better bark sooner than 7 hours running mostly in the 260-275 range? I felt like I should've had more bark after 7 hours....The butchers also trimmed it reaaaalllly well. There was only a tiny bit of fat cap and it was on the side (if that makes any kind of difference)
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Unread 08-13-2013, 09:55 PM   #10
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Quote:
Originally Posted by BecknCO View Post
Ok - that makes sense, but how I do I get better bark sooner than 7 hours running mostly in the 260-275 range? I felt like I should've had more bark after 7 hours....The butchers also trimmed it reaaaalllly well. There was only a tiny bit of fat cap and it was on the side (if that makes any kind of difference)

If you want more bark don't wrap it. Wrapping a pork butt helps cook it faster, however your bark will soften up since you are basically braising the pork butt in its own juices once you wrap.

I personally don't wrap as I like more bark. Once it comes off, I vent it for 20mins then wrap it in foil. This will allow the bark to soften up enough so it isn't like eating shoe leather. The outter meat though is a lot more firm than the meat from inside the pork butt. It gives different textures (soft and succulent and saltier harder texture) in the same bite.
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Unread 08-13-2013, 09:57 PM   #11
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Looks great, nice job!
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Unread 08-13-2013, 09:58 PM   #12
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That looks like money :Fieri:
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Unread 08-14-2013, 12:01 AM   #13
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Nice!!!
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Unread 08-14-2013, 12:04 AM   #14
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Congrats on your first pork butt!!
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Unread 08-14-2013, 01:33 AM   #15
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That looks great....esp for a 1st go 'round !!!!!

The pic below was PB, no slather, Big Ron's In the House, right onto the cooker, not wrapped during the cook.....this is just going into foil for a
1-1/2 ~ 2 hr nap.....
Cooking about same temps as yours................


aawa has good ideas there....the bark will soften a bit during the resting, so if you like REALLY crunchy bark ( think Cap'n Crunch, no milk ) then you'd have to stick it back on for a few to crisp it back up after the rest......
Personally, I like the inside of my mouth too much to do that to it!!!
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