First Pulled Pork...Not What I expected

[Norcal Novice]

So...I got a 3 lb. Boston Butt (tied) from Whole Foods.  I brined it overnight, then coated with CYM and Ice's rub, and let sit in plastic wrap overnight again.  Fired up the BSS at 5:45 AM.  Put the meat on at 6:45.  4 hours of smoke with apple and hickory (2:1) @ 215°.  Took it off at 5:00 PM with an internal temp of 180°.  FTC until 7:00 PM.  Very flavorful (especially with Ice's sauce), but VERY hard to pull.  I was expecting potroast consistency, and it was still fighting me on the pull.  Not too bad in the eating...not stringy.  What's up???  Wrong cut...not enough time...any suggestions really appreciated.

BTW...did my first smoke on Friday...salmon tail filets using Bouch's brine and Kummok's time table.  2 hours of Alder...5 hours total.  Kids said the best smoked salmon they ever had.  At $14.99/lb. in CA...it damn well BETTER be!!

[Consiglieri]

Might have been the meat itself (just an ornery piece).  Although I take my meat a bit higher, 180 should be enough that there's some tenderness.  I don't brine, but don't think that was the problem either.  215f is a good temp too.  It's all looking to me like you had a wildcard piece of meat.

From the salmon success story, I gather that  you've done your research and know what to do.  Just sounds like bad luck on the pork butt.  I recommend trying again ASAP. 

We all get dealt the whammy every now and again.  Good luck with the next project. 

[Habanero Smoker]

Norcal Novice;
Welcome to the forum.

Since this is your first attempt, it also could have been an incorrect probe placement. Next time move the the probe around, slightly moving it in and out to see if there is a temperature drop, or check the temperature in another area.

I have to agree with you that Bouch's brine does work well with salmon.

[deb415611]

Norcal,

Habs probably has it.  I have done pulled pork twice - the first time it was the same experience as yours.  The second time when the probe got up in the 180 range I checked it in different places with an instant read thermometer and ended up keeping it in longer than the initial probe reading - it was so much better (not that the first was bad). 

Deb

[Smoking Duck]

Just my experience here for what it's worth:

the smaller pieces of butt never seem to be as tender for me as the larger pieces.  When I've done 3 pounders, they've tasted good but it was more sliced pork than pulled pork.  On the 7 pounders, plus, never had to take a knife anywhere near the pork.  Could have a lot to do with the fat content in the pork.  My experience has been, the smaller the piece, the less fat.

Just my experience with pulled pork and I've done about 20 of them.

SD 

[Norcal Novice]

Thanks, all.  S.D.'s explanation makes a lot of sense.  Next time, it'll be at least a 7 lb. piece.  The temp situation also could have been a factor, but I figured 11 hours for a 3 lb. butt was good.  Tasted great, though. And Iceman's sauce...WOW is all I can say!

Thanks to all of your nice people on this forum.  I've picked up some great tips and recipes for my new hobby (soon to be obsession).

[FLBentRider]

Habs and the others are right on with the probe - if you hit a "fat pocket" the temp can be 10-15 degrees higher - I check multiple areas before I pull it out of the smoker. I also take mine to 190. Even then, I have had a tough pig. The "white meat" part of the roast is usually tougher than the darker sections as well.

[KyNola]

I'm with the Duckster on this one.  Looks like everything else you did was pretty much correct.  Habs is correct as well about checking the temp in several different places.  Could be you just got a tough pig that was raised up on a street corner in some big city instead of a farm in Arkansas.

Give it another try.  You'll get the hang of it.

KyNola