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[heffneil]

I just bought 2 boston butts. I haven't cooked them very often, but I have in the past made them brined over night with some soda and other stuff.  Any thoughts on the best way to cook them?

I want to pull them obvious by the title.  I have an FEC 120 so it produces a ton of smoke.  Not really sure even of the temps to use or timing...

Thanks in advance!

Neil

[dk117]

I'd start here

https://pelletfan.com/index.php?board=32.0

Lots of different options, and if I may be so bold, they are hard to mess up.

I like to inject with pineapple juice, glue with molasses, rub with a mccormicks sweet and smokey.  Then make a hard cider and sweet baby rays plus vinegar concoction for sauce.  Time and temp ... you'll probably be fine no matter what, but I usually go 225 wrap at 160 IT go until the bone comes out effortlessly .. 203 IT?

You'l be fine, check out all the good process at the link above.

DK

[dk117]

and of course this one too. 

https://pelletfan.com/index.php?topic=1380.msg15390

[Bar-B-Lew]

My new approach is throw on the smoker at 250°-275° without any rub or injecting and smoke until the shoulder hits about 160° IT.  (I have even put them right on the smoker out of the freezer).  Throw in a pan, pour in a few beers, and cover.  Cook until the meat falls apart.  Pull it immediately after you pull it off the grill right in the juices in the pan.  Pour off extra juice.  Mix your favorite rub in with the meat and eat.  If you are reheating later in mass, save the juices in a container in the fridge and pour back in with meat while reheating.  I don't think I will cook it another way again.  The rest of the stuff I have done in the past and others are doing like injecting, putting on glue, rub, yadda yadda just aren't worth the effort anymore IMO.  One thing I may do, is trim off the fat cap next time so I don't have to deal with it while pulling the meat.

[heffneil]

I like effortless. I might try that.  So you cook it for a while and then put the pan with beer on the smoker and put the butts in there and foil cover?  Any venting?

I HATE injecting. Its a lot of work.  The brining seems easier and less messy just longer.

I am pretty sure that the butts from costco are already brined with some salt water - I could be wrong.

[Bar-B-Lew]

no venting...downside is that if you like hard bark this method is not for you.

[Bar-B-Lew]

Here you go...I thought I posted about it on here.

https://pelletfan.com/index.php?topic=2158.0

[Bar-B-Lew]

Butts are very forgiving.  I put my rub on 24 hours before the cook and set it in the fridge.  I cook them at 275° and that takes about 1.5 hours per pound.  When they hit the stall I foil them with Apple Juice in the foil.  When they are probe tender I double wrap with foil and put in a cooler with towels for 1 to 4 hours.  I mix the juice in with the pulled meat with a sprinkle of rub.  Serve.

Very similar to how I used to do it.  My new method with less effort and time tastes just as good if not better.

[Ralphie]

Here you go...I thought I posted about it on here.

https://pelletfan.com/index.php?topic=2158.0

I'm going to give this method a shot.  But I'm going to bend some of the seasonings and liquid towards a Cuban flavor and serve it on a plate with black beans & rice, fresh hot salsa, etc...
Maybe use half the beer you do and substitute with citrus juice and other flavors that I associate with "Cuban flavor". 

[Bar-B-Lew]

Here you go...I thought I posted about it on here.

https://pelletfan.com/index.php?topic=2158.0

I'm going to give this method a shot.  But I'm going to bend some of the seasonings and liquid towards a Cuban flavor and serve it on a plate with black beans & rice, fresh hot salsa, etc...
Maybe use half the beer you do and substitute with citrus juice and other flavors that I associate with "Cuban flavor".

Sounds like a great idea.  Interested to see your post on it when you do it and your thoughts on the results.

[heffneil]

Does bark really matter for pulled pork?  I wouldn't think it was useful to not have crunchy bits in the mix.

Im just at a loss what to do because I am lazy .

To me it seems like you HAVE to have some rub on there to start can't go in naked.

[bregent]

>Does bark really matter for pulled pork?

That's personal preference. I like bark on my pulled pork, but folks that don't want any can easily avoid it once it's pulled.

>Im just at a loss what to do because I am lazy

Me too, that's why I always go simple. No coating or injecting. Just trim most of the fat cap, apply your favorite pork rub (I usually use Killer Hogs, recipe is online) and cook at 225F till done. No wrapping or panning. Then make a simple vinegar based finishing sauce to add while pulling and leave on the table if folks want more. Always moist and flavorful, and low effort.

[BigDave83]

the bark softens when it is mixed it, I think it is more of a snack for those doing the pulling/shredding. I like leaving the fat cap on seasoned and on the bottom especially when done in my electric cookshack. it seems to render out a good bit and get kind of crunchy. I have never wrapped or panned a butt, but I may give it a shot.

[heffneil]

So you just season and cook?  Which cookshack do you have?

[BigDave83]

So you just season and cook?  Which cookshack do you have?

I bought a SM025 or Smokette probably 17 years ago, on of the best purchases I have made. It has cooked a ton of meat maybe more. I can get 30 to 35 pound in it. I just season them and put them in with maybe 2 oz of wood I use some chips and chunks. Close the door and come back 12 to 13 hours later and they are done, I put them in a rubbermaid meat lug cover with some foil, lay a towel on the counter to set it on and cover with 2 more towels to rest a few hours.

It isn't pellet but it works great. I use the pellet cookers for most things anymore, but for pulled pork this is the easiest and produces great results. I wish I would have bought the a bigger one at times. I bought a Southern Pride DH65 a few years ago, it works well but I have not had a reason to use it a lot to get times and temps down.