Pulled Pork?

[Bowhnter2]

I am going to smoke a boston butt saturday. It is about 6 lbs. It will be pretty windy.
By reviewing the posts it looks like you guys pull it off around 195-200, and I don't see much on foiling. Should I foil, and if so, at what temp?

I do not plan on using a water pan this time. I have a Char-griller offset.
Will be using regular kingsford charcoal, and hickory.

My cooking temp will be 225-250...sound OK?
Thanks for the help

[kickassbbq]

The BowMan,
Check out my method on my website. I don't know Jack about BBQ, but it may give you a couple pointers.
Smoke On!!!!!
ed

[1044]

No, no foil on butts, they don't need it. They are juicy enough. When the bone pulls out easily, it's time to take the butt off the pit. It is ready to be pulled. I've had that happen in the 180's, but usually closer to 200.

[TexLaw]

If you really have to speed things up, you can put them in some foil when they get up around 170. However, it's hard to see if they're done that way, and it's easy to overdo them and wind up with mushy pork. 1044 told you the best way to check on if they're done.


TL

[jshively]

I throw the remote temp prode into them and pull them off at about 195. Let them sit for a good hour or so in a cooler and then tear the daylights out of them.

I use to foil but lately been opposed to it. More crispy that way.

[Fred]

I do not my foil pork butts until I pull them off - as I like them to get a nice thick bark that has 'crispy's to it = it makes for great sandwiches / pulled pork goes to an internal temp 195-200 /

I have been experimenting with several injection methods – not sold yet - however; a friend beat mine in a competition & he injected his...so I am working it some

[david brace]

No foil...these guys have said it all. Pork butt is rather forgiving. Kinda hard to mess up.

Now I gotta try one with my Jalapeno Mustard...

DB

[PhotoKirk]

I've never had a problem with foiling them. I pull them at around 200. I have photos up on my site as well: www.peppersandsmoke.com

[Grumpy Gator]

I pretty much agree with everything posted. Would make one suggestion, however:

It was suggested a few weeks ago, that butts could be cooked much hotter than normal "Low and Slow" and be done much quicker.

Well... I tried that last cook. Took the cooker up to 270-280. No foil. Them butts were done quicker, but they were dry.

So, if you're going to cook butts at higher temps, I would suggest that you protect 'em with foil after they get to 170 or so. That'll hold in the juices.

[Bowhnter2]

Great...Thanks for the help ...now after the pork is done, throw on a few jalepeno sausages, sounds like I will be all set :!: :D

BBQ...I am not gonna cook that high, they are small enough I should have plenty of time and not need to foil, but that is good info to know if we get in a hurry.

[txpgapro]

I've done them both ways. Just depends out how much "cripsies" you like. As long as you got a great rub and good flavored smoke, butts are great. Better to over cook a little than under cook. Soft butts aren't near as nice as a firm butt! :lol:

[bigwheel]

I like to eihter cook two small butts or split a large one. Wrap one hunk at 160 or so with a splash of apple cider...cook the other chunk plumb nekked. When the one in the foil hits around 200 throw it in the hot box. When the nekked chunk hit 195 or so..wrap it up to and toss it in with other one. Let em swelter for a couple of hours. When it comes time to push and pull..mix the two chunks together. That give you soft and crunchy mixed. Gets the old ying and yang working for ya instead of agin ya.

bigwheel

[Thom Emery]

No Foil ya wont get the bark you want

[droller]

I like to eihter cook two small butts or split a large one. Wrap one hunk at 160 or so with a splash of apple cider...cook the other chunk plumb nekked. When the one in the foil hits around 200 throw it in the hot box. When the nekked chunk hit 195 or so..wrap it up to and toss it in with other one. Let em swelter for a couple of hours. When it comes time to push and pull..mix the two chunks together. That give you soft and crunchy mixed. Gets the old ying and yang working for ya instead of agin ya.

bigwheel

So, either way you look at it, BW likes small butts. :lol:

[bigwheel]

Well I actutally am a butt conesewer so to speak..I like em where it look like a big old cow patty with a wagon track down the middle. Now speaking of Rockies and Wranglers and stuff here of course. I is currently on a diet to try to keep from looking at that kinda stuff. Slap slap. I am trying to give it up for Easter.

bigwheel

[david brace]

I have a Miss Universe story to tell later...

DB