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Thanks You Mr. Bevington (Pulled Pork Directions)
November 22, 2009
2:47 pm
The Pup
Forum Posts: 4
Member Since:
November 20, 2009

I have been smoke'n, grill'n and BBQ'n for almost 50 years and I am still learning. I had never used foil for pork butt in a smoker (and I always periodically mopped or sprayed and occasionally used a water evaporation pan inside too)…but now I get it.  As a test, I just did two smaller pork butts (3-5lbs), which are always a challenge to get tender and juicy, and Mr. Bevington's Pulled Pork instructions worked perfectly (although I skipped the injections and the second rub and set the Traeger at 250F for this test).

Thanks for teaching me a new trick…the pork was perfect at 195F!


P.S.  I have an FEC100 which I really enjoy and not long ago, my wife surprised me with a used (but never cooked-in) Traeger 075 (welded legs) which also included a newer 225F controller and a few accessories (two rib racks, front shelf, smoke shelf and 460lbs of pellets) that she bought off Craigslist.  I would have never considered buying a Traeger as a second grill, but over the last few months, it has proven to be a great grill for true low-and-slow BBQ…and I have never had an easier time cooking or cleaning-up afterwards.

…too easy!

For reference:

"…apply yellow mustard, then apply the rub..

….you can also inject this cut, and add flavors this way to the meat, such as apple juice, cider vinegar, etc.. This is a very acceptable way to prepare this cut of meat, and if you are going to do so, you would want to inject before you apply your wet rub. In this article, we will add additional flavors after it is cooked. After we have applied our wet rub, we will let marinate for 10 to 12 hours ideally, but if your in a hurry, then I would recommend a minimum of 4 hours. After the marinate time, about 30 minutes prior to putting it in your cooker, apply another coating of the dry rub only. Then let the rub work itself in for about 20 to 30 minutes.

…cook this cut slow, so I would recommend to cook this between 225 – 250 degrees F. Next, once the outside (the bark) reaches a nice dark color, I wrap the butt in heavy duty aluminum, an ideal internal temperature of the Boston butt at this point should be between 150 -170 degrees F (after about 4 to 5 hours), then, place it back into the cooker. I have a few reasons why I like to wrap, first it allows you to retain the juices from the butt to use for flavoring after its cooked, it keeps the butt moist, and it will not lose as much moisture, and finally it reduces the cooking time. When foiling at this point, it helps break down the connective tissue in a quicker amount of time.

Remove the butt from the cooker once it has reached an internal temp of 195 – 200 degrees F. You will now want to let it rest in a warm environment (empty cooler, wrapped in a blanket, food holding box) for at least an hour. Then remove from the foil (retaining the juice), and pull, some like to use their hands, and others like to use forks, or a handy tool referred to as bear paws. Once pulled you can now add more flavor to your pork by adding BBQ Sauce, or the retained juices, adding rub, etc. Then serve.

Update:  Do not mop or spray…there is no real opportunity for the bark to firm up. Also, make sure your giving time before you put the butt into the cooker, for the rub to kind of melt into the meat, say 30 minutes.  I cook pork (fat side down) until it gets the bark color (and firmness) I want (this is about 155 to 165 degrees internal temp), and then double wrap it in HD aluminum foil, put it in a foil pan, and back on the cooker, until it reaches an internal temp of 196 to 200 degrees (when the thermometer slides in like butter). Pull it out, and rest it for about an hour, then pull the butt apart. You can also put some of that juice back in to the pulled pork, that is sitting at the bottom of the foil, in the foil pan. And, if you have any rub left you can put some of that on as well after you have pulled it, and juiced it up a little."

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