Best cut for making pulled pork?

[denisbaldwin]

I've been experimenting with pulled pork on and off for a bit, and I still don't feel like I've got it just "right".

I've been using Boston Butts. I typically let them smoke at 225 to 250 for about 8 hours in the foil, then another 4-5 hours in the open smoker. They get done all the way though, but they don't taste or have the texture like what pulled pork should (in my mind anyway).

So, I think maybe I'm using the wrong cut. Is Boston Butt best for pulled pork? or should I try something else?

Denis

[TasunkaWitko]

denis -

i am no expert, but boston butt should be as good as it gets.

do yourself a favor and check out the BBQFAQ:

http://www.eaglequest.com/~bbq/faq2

you can view it online or download it in word.

tehre might be something in your technique that needs tweaking.

[JimmieOhio]

[empnero]

thats about as good as it gets. there are 2 other cuts that are very similar, the picnic ( like butt from the lower shoulder instead of upper) and whole shoulder with bone in
and listen to jimmieohio about foil, if youre gonna foil it you do it at the end, not the start

[SoEzzy]

Smoke them naked except for slather and rub for the first 5 - 8 hours or until they get past about 165 F internal, then foil and cook to 195 - 200 F internal, cooler or rest for 30 minutes minimum, pull, add back any juices from the foil, then serve!
_________________
Here's a change Robert.

I still work here!

[denisbaldwin]

Thank you all for the advice. I read over the FAQ last week and have been pretty good about that.

I'll definitely try the smoke first and foil when off the grill. My concern was always that it would dry up without the foil to retain the juices. I guess the only way to confirm or bust this theory is to try, so I'll try that tomorrow.

Thanks again!

[JimmieOhio]

[SmokinOkie]

Butt is THE choice for pulled with the Picnic coming in a close second for many, both joined together will make a Shoulder.

You got some great comments. Also, you don't HAVE to wrap it in foil, as it has so much connective fat, it won't dry out unless you overcook it.

[Two Chord]

I do bone in boston butt. The last one I did was 9lbs. I cooked at 225-250. Only thing I did was put on rub. Never put in foil while on cooker. I take it off cooker at 175 and wrap in foil. Let it sit in foil for at least an hour. I took out of foil and pulled the bone right out no problems. I then pull it apart with two forks and remove most of the fat. Mine turn out very tender and flavorful.
_________________
Find out what it is you don't do well, and then don't do that thing.

[denisbaldwin]

Per all the suggestions here, I'm currently in hour 6 of boston butt smoking. I just checked the internal temps. 141 degrees and rising. I used no foil, and both pieces are about 9.5 pounds, so I'm thinking in another 4-5 hours, they should be perfect.

Denis

[polock]

butt all the way,, i have never foiled one and never had a dry one just be sure to cook it hot enough and long enough to break down the connective tissue. otherwise the fun part of pulling can turn into a dreaded task
_________________
bullpin double barrel smoker
brinkman snp
cabelas large gas smoker
weber genesis E-320
Weber Performer
Smokey joe
2 UDS's (love em)

[denisbaldwin]

This butt turned out MUCH better. Texture was a lot closer to what I was looking for, though it took 18 hours and still didn't pull as well as I though it would.

I'm thinking I probably cooked it at too low a temperature. I didn't get over 240 degrees, though the internal temps did get to where it was supposed to.

Off to more experimenting!

[SoEzzy]

Denis where are you measuring the temperatures at?

Get yourself a cheap shelf thermometer and map the grates when the cooker is up to temperature.

If you can get more than one, they have them in Wally world for $4.00 or so. I have 3 so I can pet one at the front, one in the middle and one at the back, thes move them from left to right too!
_________________
Here's a change Robert.

I still work here!

[denisbaldwin]

Ambient temps are measured at the doors of my rig, about 12"-16" away from the butts. Internal temps I take right near the bone (at the middle), about 1/3 the way in on the right hand side and about 1/3 the way in on the left hand side. I use one of those instant read fork thermometers and also a walmart-special oven thermometer.

[purplewg]

The last butts I did in my UDS were in the 5 pound range. I never got over 250 and it took 5 hours to get them to 165 internal. I then removed them, wrapped in foil and let stand for another hour. They were pretty dang good. Smoked them naked the whole time. Temps ranged 150-250 on a very windy day and before I fixed my dang warped firebox door.

[denisbaldwin]

I think the butts I'm making may be too big as well. I think the last two were nearing 9-10 pounds apiece.

[stinkpickle]