4 pound boston butt?


 
NeilH

NeilH

TVWBB Emerald Member
What temp would you pull a 4 pound boston butt to get pulled bbq? Also what is a good temp to smoke it?
I'm thawing one for a Saturday cook.
 
Start probing for tenderness at about 190*F internal or so. It should have no resistance in several areas with a skewer, fork, probe, etc. If you get resistance ck back in 30 minutes. If no resistance - it's done. Sometimes it's 190*F sometimes it's 205*F or anywhere in between. As a kind of joke I always tell SWMBO it's done at 203*F. I cook at 250*F +/- 25*F pit temp.
 
Dwain's temperatures are "right on". I foil when the bark is set (normally around 165 degrees internal) by placing in a foil pan with foil tight over the top. This makes it much easier to capture the juices that may be needed when the pork is pulled. Then I start probing just like Dwain.

I have taken to injecting as per Harry Soo's pdf on this forum. Harry's method produces the best pulled pork I have smoked..

FWIW
Dale53
 
Great advice from both of you. Thanks for the help. I'll look up Harry's injection.
 
I do it the same and use Harry's method. It is so good you do not even need to add any type of bbq sauce. Just separate some fat from the juices and add that back in. I adjust it a little because it can be too sweet sometimes for me. Leave some sugar out and add extra spices. That's just a personal thing for me. Let us know how it comes out.
 
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