BBQ, Smoking, & Grilling

Smoking Pork Pork Shoulder Pulled Pork

Smoking a boston butt for pulled pork


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
BBQ, Smoking, & Grilling 21

Smoking a boston butt for pulled pork

ShannonF | Sep 18, 2011 12:07 PM

I am sort of new to the "smoking" scene. I smoked my first butt on the gas grill using foil smoke packets and indirect heat. It turned out perfectly. Now have a Brinkmann electric smoker and have done three more since then. The second using the grill method and the last two on the smoker.

Have not had a decent one since the first one I did! Was that just beginners luck?
Yesterday smoked one on the electric smoker, about 4.5-5 lbs for 5 hours. Got to an internal temp of about 190 degrees. Perfect smoke ring. Wrapped it tightly in foil for about two hours and sat it in a dry cooler to "rest".
Bone did not come out cleanly, meat seemed fatty and would not shred.
This is the same thing that happened with butts 2 and 3.
What am I doing wrong???

Want to stay up to date with this post?

Recommended From Chowhound