Apple Smoked Pork Butt Roast or Pulled Pork?

[smoker pete]

Which do you prefer? I decided to take two 7lb boneless pork butts and smoke/cook/serve one as a pork roast and the other as pulled pork. Both butts are prepped and smoked/cooked identically until an internal temperature of 187ºF. That's when I remove the pork butt roast and keep the other butt in the pit until it reaches an internal temperature of 205ºF.

The pork butt roast is rested for 15 minutes before serving but I FTC (Foil, Towel, Cooler) the pork butt that I took to 205ºF for 3-4 hours before pulling.

Why 187ºF you ask? Years ago I attended a smoking/cooking class and a stick burner demonstrated how to take a pork butt and cook it like a pork roast. One thing I did learn is that it tasted wonderful ... So every once in a while I'll cook a pork butt like this ... besides, I'm here to tell you that the price is right per pound!!

[TentHunteR]

Let's see...  Which one would I prefer - apple-smoked pork butt roast, or pulled pork?    YES!!! 


Pete, they both look fabulous and I love smoked pork both ways!   

[HighOnSmoke]

Excellent Pete! I would definitely eat either!

[Pappymn]

Fantastic. Can't lose either way


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[RAD]

That roast looks great but the pulled pork is calling my name. OK I've decided, plenty of room on my plate for both.

[IR2dum]

pete, I'll have a little of each. Great looking cook.

[sparky]

A plate of each plz.

[TMB]

BOTH!!!!

[Big Dawg]

BOTH!!!!

X2 ! ! !





BD

[Smokin Papa Steve]

Which do you prefer? I decided to take two 7lb boneless pork butts and smoke/cook/serve one as a pork roast and the other as pulled pork. Both butts are prepped and smoked/cooked identically until an internal temperature of 187ºF. That's when I remove the pork butt roast and keep the other butt in the pit until it reaches an internal temperature of 205ºF.

The pork butt roast is rested for 15 minutes before serving but I FTC (Foil, Towel, Cooler) the pork butt that I took to 205ºF for 3-4 hours before pulling.

Why 187ºF you ask? Years ago I attended a smoking/cooking class and a stick burner demonstrated how to take a pork butt and cook it like a pork roast. One thing I did learn is that it tasted wonderful ... So every once in a while I'll cook a pork butt like this ... besides, I'm here to tell you that the price is right per pound!!

A few times my intended pulled pork smokes turned into a roast since I ran out of time.  It was a pleasant surprise; same taste as a butt with only a different texture. You can cut nice thick slices and have a prime-rib like piece of joy.

[Roget]

Hard to decide.
The last butt I smoked I went to a lower IT & then sliced into steaks and they turned out very good.
A nice change of pace for a butt.

[UWFSAE]

I'm partial to sliced, myself ... I'll actually pull it and rest it before 187° (175° to 178° is my usual target temp).  That being said, both of your final products look awesome ... that roast style looks like it would be killer with a hoisin BBQ sauce.