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Unread 10-03-2013, 11:58 AM   #1
MrDsmoker
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Default First Boston butt

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?
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Unread 10-03-2013, 12:04 PM   #2
HeSmellsLikeSmoke
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When I do foil I put the juice right back in as I pull it.
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Unread 10-03-2013, 12:06 PM   #3
Diesel Dave
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^^^ yeppers what he said
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Unread 10-03-2013, 12:06 PM   #4
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Quote:
Originally Posted by MrDsmoker View Post
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!

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.
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Unread 10-03-2013, 12:18 PM   #5
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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.
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Unread 10-03-2013, 12:22 PM   #6
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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.
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Unread 10-03-2013, 12:23 PM   #7
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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)
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Unread 10-03-2013, 12:35 PM   #8
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That sounds really good
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Unread 10-03-2013, 12:55 PM   #9
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Quote:
Originally Posted by Grimm5577 View Post
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.
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Unread 10-03-2013, 01:02 PM   #10
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Quote:
Originally Posted by Diesel Dave View Post
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!
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Unread 10-03-2013, 02:04 PM   #11
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I taste the foil juice and decide if I want to use it or not. 90% of the time I do I use a separater to get rid of the grease.
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Unread 10-03-2013, 02:26 PM   #12
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Thanks for the help guys. For those that don't foil what is your technique if you don't mind sharing?
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Unread 10-03-2013, 02:34 PM   #13
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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.
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