You’ll be cooking the meat to a temp well above pork’s recommended minimum safe temp of 145 F, and desired texture is the reason why. If you are making pulled pork from bone-in pork shoulder, it will take a little bit longer but some say it is more flavorful. answer to your question. take less time to become fall-apart tender. the flavors of apple and pecan work very well with pork, the internal temperature of the butt reaches 195 F, How To Use And Calibrate A Cooking Thermometer – Complete Instruction, History of Barbecue – The Four Types of Barbecue Found In the USA, Meat Grinders Guide: How to Carve a Rotisserie Chicken, Lean Mean Grilling Guide: Healthy Chicken Breast Recipes, How To Use Chicken & Turkey Rack Instructions. There’s not much to it – you simply wrap the butt in two layers of heavy-duty aluminum foil with a light splash of flavorful liquid. tender enough to pull or shred (internal temperature of 190+Â°F), or up Add chunks of hardwood or wood chips to the charcoal – the flavors of apple and pecan work very well with pork, but you can very well use other wood to get the smoke flavor you want for your smoked boston butt. Use around half a teaspoon of salt (again, kosher or sea) per pound of meat, spreading evenly. However, if you were As a side note: you can use an electric smoker, too, just follow the steps according to the cooking rules,. Remove the Boston butt from the foil and brush with your favorite BBQ sauce. Individuals, I guess. Opinions on the practice vary a great deal. Many smokers have trays to fill with water. Don't worry - the butt will still have sufficient fat content. Look for fresh, pink meat with good striations of fat. Roast pork butt about 40 minutes per pound, or until the internal temperature reads 180 degrees. When the meat reaches the target temp of 195 F, unwrap it and allow it to sit on the grate for maybe five minutes to allow the bark to firm up. A tray under the meat will keep drippings from burning the bottom of your smoker and will preserve them in case you later want to use them for a sauce or gravy. As counterintuitive as it may sound, this process will lock in moisture and give you a juicier result. Another reason to limit the chunks to no more than five pounds: the “bark” or crust on the exterior is arguably the best part of the dish, and you want to maintain a reasonably high ratio of bark to interior meat. Most Boston butt cuts are boneless, although sometimes they contain the blade bone. You should cook pork butt until it reaches an internal temperature of at least 195°F although lots of people prefer to cook it until it reaches 203°F. It doesn’t disturb the meat too much but gets in there just enough to make perfectly shredded pieces. Using a thermometer probe suspended just above the grate by a grate clip, monitor the air temp until it reaches 225 F. At this point, we need to interrupt the cook for a PSA - the thermometer set into the exterior of your smoker probably isn’t very accurate. Crispy, caramelized bits of the bark will be interspersed into the moist interior meat. Other factors to Save this recipe in your Cave Tools BBQ app or download other recipes from the community recipes exchange! That way, you know the exact cooking temperature while the At 225°F, up to 90 minutes per pound. What is the best cut of meat for pulled pork? If you have a spice grinder at home, consider trying your hand at your own rub. If it doesn’t, considering adding a dish filled with water. Too small, and it could overcook and dry out easily; too large, and you’re looking at an eternity minding your smoker. Shut the lid and start waiting. Collagen won’t completely melt until the internal temperature reaches 200 degrees. If you do this, use a very fine mist and be careful not to over-saturate the bark. Meaning its more about the total weight of that 1 After wrapping it, you don't need to use any more wood chips or chunks. The What Temperature Should You Smoke a Boston Butt? the same size. Bake at 250 degrees for 5 hours. Returning our attention to your smoker, we’re shooting for a reasonably steady cooking temperature of 225 F temp. Three to five pounds is the sweet spot, and if you need more meat and if your smoker has the capacity, you can always cut a larger butt into four-pound chunks. level at which the meat is...not at the top of the lid, where some temperature will require longer smoking time. No, it’s not actually the pig’s butt – it’s part of the shoulder. The meat temp probe should remain inside so that you can continue to monitor the internal temp. How long to smoke Boston butt depends on smoker temperature. can be a tough bite to swallow. Without knowing what the internal temperature of your electric is a better way. The Boston butt is the most commonly used piece of pork for pulled pork. The internal temperature often hits a plateau, then just sits there for what seems like hours before starting to rise again.