Boston Butt......2nd Time is a Charm

[PulledPork]

Here's my second Bos-Butt, thought I would post this and let you guys know the obvious......your recipes are absolutely excellent!

Here's the fundamental ingredient, a bone-in, fat cap on Boston Butt.  I think leaving the bone in adds flavor, and also helps get the internal temps up. And leaving fat on while cooking......there's no other way, is there?  My wife picked this up at the local butcher, they do an excellent job but you do NOT get this for a buck a pound like at Costco.  Depends on what you want, this was a special occasion so we splurged a little.   



I used the recipe from the forum, but I elected not to brine the butt - I was behind schedule so went straight to the dry rub.  I added salt to the dry rub to make up for this.



Next is the plastic wrap and into the fridge for 24 hours.



Pulled it out of the fridge, let it set for an hour or so, sprinkled a little extra salt on top of the fat cap, and put it in the pre-heated Bradley around 5:30pm.



Kept an eye on it until about midnite, keeping the Bradley temp about 210F, monitoring internal temp with a meat thermometer.  Smoker temps ranged from 190 - 240F, but in general was able to keep it pretty close to 210.  Pulled it out at 10am the following morning, after 16.5 hours and internal temp of 200F.  It got about 5F hotter than I had planned, but I was taking a nap so no harm done, right?  Look at that crispy fat cap!!



I made a mistake on my first one, only took it to about 175F, and it was tasty but a bit tough.  Not going to do that again, and this one was fall-off-the-bone tender.





Thanks to you guys, I am putting on some pounds!

PulledPork

[Up In Smoke]

Excellent job Pulledpork!
this is why we love the butt...i would like to say there is room for error.
But we will say room for adjustment!
great pics.
Oh and when did you say dinner was? ::)

[Habanero Smoker]

The pulled pork looks good.

I now will only take my butts to 175°F; with great results every time. When taking the butt only to 175°F, you need to make sure that the cabinet temperature stays as close to 200°F as possible. Also at that temperature the fat needs to be trimmed to around 1/4" to 1/8". But there is always an easy test along with the internal temperature. That is the fork test. Insert a fork into the butt and twist. If the meat separates easily it is properly done.

[PulledPork]

Thanks, Habanero, that is interesting.  How long do you typically cook to reach 175?  Does this mean that cooking time is more important than internal temp?  Or every butt has it's own personality and I need to make adjustments accordingly?

[Habanero Smoker]

Thanks, Habanero, that is interesting.  How long do you typically cook to reach 175?  Does this mean that cooking time is more important than internal temp?  Or every butt has it's own personality and I need to make adjustments accordingly?

It's a combination of all three, that is why I also use the fork test. It a matter of keeping the meat in the temperature zone at which collegan (connective tissue) breaks down into gelatan. Depending on your source collegan starts to break down at around 160°F.

The time it takes for the butts to finish can vary do to weather conditions and meat mass, but generally mine can take 14 to 16 hours; on average. Smoking/cooking at 200°F and taking it out at 175°F, takes about the same amount of time if you use a cabinet temperature of 210°F to 225°F and went to 185°F to 190°F internal temperature.

[MRH]

Smoking/cooking at 200°F and taking it out at 175°F, takes about the same amount of time if you use a cabinet temperature of 210°F to 225°F and went to 185°F to 190°F internal temperature.
[/quote]

Habs, what do think is a advantage to doing it at the lower temp then?  Just curious.

Mark

[OU812]

Mark does bring up a good point on the two different methods.

Sparked my curiosity also.

[NePaSmoKer]

Nice job there pulledpork

Looks mighty tasty

nepas

[OU812]

Woop's, almost forgot thats a nice looking butt you made there PP

[Caneyscud]

Great job PP.  Butts is good food and that one looks particularly good!  Sure wish I could get a butt like that with that fat cap.  Closest thing I can get is a shoulder - where the leg comes together with the body).