My pork butts that is!
For me pulled pork are approximately 16 hours start to finish or more!
Start is light the smoker, finish means done! Done means Done!
Pulled and packaged and all cleaned up! Done!
Here is today’s work.
2-10 pound shoulders. (9.45 and a 10.7)
Her is a decent start, at foiling time.
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Then,,
It was time for one to come off.
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Then the other one.
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The clock was @ 11:30 after an 8:00 start. When they hit 205 degree IT they went on a toweled cooler floor and were wraped and filled with no air space left in a latched down Coleman till morning.
Man O Man, the Smell-O-Vision will be “Out of site!” for the first cup of joe in the morning!
“She Who Must Be Obeyed” will be over my shoulder sampling the yummie goodness when I finish this in the morning.
That looks great! You ever not wrap during the cooking process? Last summer I started not wrapping until I put it in a cooler. The bark and texture of the meat is just perfect, I have not wrapped since!
Always like reading or hearing how others do it.
I can smell that from here.
Nice job on those butts Denny! I have four 8 pounders in the freezer waiting to meet the smoker. I still have about six 3# vac sealed bags of pulled in the freezer.
I’ve never wrapped. Once the butts hit about the 160 internal temp the juices really start flow and the fat and muscle really breaks down. I hate to lose all those great juices so at that point I pan them and pour some dark beer in the bottom of the pan. I don’t cover the pan so the bark continues to form. The juices mingle with that dark beer and create a unbelievable flavor.
Once they reach temp of 205 to 210 the pan comes off and then covered with foil. Into the Cambro overnight. They nearly pull themselves the next day I pull them in the pan with all that juice in the bottom. The pulled meat then reabsorbs all that juice. I discovered this method a number of years ago and have used it ever since. The other thing I discovered is I put very little rub on the raw pork butt. You lose it all during a long cook like that. I apply rub onto the finished product just before vac sealing the bags. You get much more benefit from the rub that way.
Guess I’ve always double wrapped when the butts are in the 155 ish range. The foil pan is under them to aid in collection of the juice. When they hit 205 I put the foiled butts in the pan and then into the cooler till the next day. I’ll still have rubber gloves on to handle the meat to break apart. All juice stays with the meat for sure.
I’ve often wondered what the split between bark/no bark preference with regards to smoked meat was. The pro bark guys seem to enjoy the bark as much or more than the meat itself. Me, I’ve always wanted the meat to dissolve in my mouth without the tough bark.
When I pull the meat apart the bark gets mixed in with all of it. Seems to be a nice flavor burst.
If I’m making it for a large group, I will do half wrapped and half not wrapped.
Man im hungry, smoke on!
Dave, the bark is not tough at all. After the pork is pulled most of the bark is on the end strands of the meat fibers. It just is a part of all the loving goodness!
Dave, the bark is not tough at all. After the pork is pulled most of the bark is on the end strands of the meat fibers. It just is a part of all the loving goodness!
How would you know, you wrap! LOL!
I rubbed one this morning and it is sitting in the fridge until tomorrow morning. Only a 7#’er for the 3 of us…..
I rubbed one this morning and it is sitting in the fridge until tomorrow morning. Only a 7#’er for the 3 of us…..
Are you going to slice it or pull it?
I am going to be trying my first butts next weekend. I will be traditional and one will be Carolina style.
I a have been debating wrapping it not. If you don’t wrap, do you spritz it at all or just let it go.
I always spritz some and wrap my butt. 
My neighbors prefer it that way! 
The things I would eat out of that butt!
Question on butts. Have done a few over the years. Sometimes they don’t shred the best. Got 40# in chest freezer. Think I can fit it all on the traeger. Want to try putting them in Grizzly cooler at 10pm and shred next morning. Is that sound right? Thanks
If they are done at 10 pm and you are talking about using your cooler as a faux cambro, then I see no problem with that as long as they don’t cool to much into the danger zone for bacteria before you get to it.
I always spritz some and wrap my butt.
My neighbors prefer it that way!
And for that we thank you Denny!
Yellow river, I take mine to a 205 IT, wraps in foil. Lay a towel in the bottom of the cooler to shield the direct heat protecting the cooler.
Also set the foil wrapped butt in a foil pan before covering with towels. This will help to catch the leaving juices. KEEP ALL JUICE!
Waiting till the next morning has never been a problem for me but a previous comment is very correct to not allow the butt to cool below 140 without heading to a reefer.
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And for that we thank you Denny!
Steve, there many that I believe caught the yoke, but only you, my friend! 
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My neighbors prefer it that way! 