Author Topic: Boston Butt for Lunch  (Read 314 times)

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Offline sliding_billy

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Boston Butt for Lunch
« Reply #-1 on: January 18, 2014, 09:15:32 AM »
As I mentioned in the previous (short ribs for breakfast) post, it has been a while since I have done pulled pork.  Here's the butt (started at 3AM) at 165 internal.  I am not in any hurry, so I think I will let it go with no crutch.

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Offline Smokin Don

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Re: Boston Butt for Lunch
« on: January 18, 2014, 09:49:18 AM »
That's lookin great!!! The last one I did with no crutch, I like it better that way if you have the time. Don
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Offline smokeasaurus

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Re: Boston Butt for Lunch
« Reply #1 on: January 18, 2014, 10:40:16 AM »
Crutch= soggy bark.  Take the extra time if ya got it  8)
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Offline sliding_billy

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Re: Boston Butt for Lunch
« Reply #2 on: January 18, 2014, 11:09:56 AM »
Crutch= soggy bark.  Take the extra time if ya got it  8)

Agreed.  I only crutch for cooks that I start in the morning (and then use butcher paper so the bark isn't impacted as much) because we like to eat our big meal early.
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Offline sparky

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Re: Boston Butt for Lunch
« Reply #3 on: January 18, 2014, 11:15:07 AM »
like the color.   :)
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Offline CDN Smoker

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Re: Boston Butt for Lunch
« Reply #4 on: January 18, 2014, 11:22:57 AM »
Crutch= soggy bark.  Take the extra time if ya got it  8)

Concur, I'm a hard bark kinda guy ;D
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Offline sliding_billy

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Re: Boston Butt for Lunch
« Reply #5 on: January 18, 2014, 05:29:59 PM »
Here is the finished product.  Sorry for the delay, but had to go grocery shopping with the family after lunch.  I went with sliced and pulled.  I like a very rough pull (not shredded or chopped).



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Offline HighOnSmoke

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Re: Boston Butt for Lunch
« Reply #6 on: January 18, 2014, 05:52:13 PM »
Finished product is fantastic!!
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Offline teesquare

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Re: Boston Butt for Lunch
« Reply #7 on: January 18, 2014, 06:18:39 PM »
Looks perfect to me. I don't wrap anything - except ribs sometime. I too like the better bark when you don't 'crutch 'm.
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Offline Old Hickory

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Re: Boston Butt for Lunch
« Reply #8 on: January 18, 2014, 06:28:41 PM »
The ribs earlier and the butt now look great.
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Offline Jaxon

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Re: Boston Butt for Lunch
« Reply #9 on: January 18, 2014, 06:51:40 PM »
The only reason I foil is to limit the Amount of smoke flavor...

Any way around that in the offset?

Just askin'...
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Offline Smokin Don

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Re: Boston Butt for Lunch
« Reply #10 on: January 18, 2014, 07:13:27 PM »
That looks great, nice color!!! I never sliced one I did to pull but I bet it will make a great sandwich! Don
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Offline CDN Smoker

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Re: Boston Butt for Lunch
« Reply #11 on: January 18, 2014, 07:24:50 PM »
Throw that in a competition and hand that in ;D
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Offline sliding_billy

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Re: Boston Butt for Lunch
« Reply #12 on: January 18, 2014, 07:46:50 PM »
The only reason I foil is to limit the Amount of smoke flavor...

Any way around that in the offset?

Just askin'...

I am a heavy smoke fan, so my opinion is probably a little skewed.  The three recommendations I would have for you are 1) Make sure your smoke is very clean before putting your meat on and as clean as possible when loading splits (if you have room in your firebox, you can put the next split off to the side wall to heat up even more than on top of the firebox). 2) Use a lower smoke profile wood.  For example, use pecan over hickory.  Similar flavor but a more mellow version.  3) Double layer wrap in butcher paper instead of foil.  The meat will breath better avoiding the braising/boiling effect to some degree.  It is a nice compromise between better bark, quicker cooking and less smoke.
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Offline fishingbouchman

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Re: Boston Butt for Lunch
« Reply #13 on: January 18, 2014, 07:49:52 PM »
Now I wana a butt.  Great looking meal
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