5 Pics of my BB
- Thread starter Papa Rick
- Start date
Here are 3 more pics of my Boston Butt. I was worried it might not have gotten done, but after I pulled it apart although it doesn't have a big smoke ring, it is done through and through.
Thanks Tony for the Brining MAN that sure does make a difference.
Another thing I tried and that is to turn the BB over after it was done in the towel after 1 hours and let it set. I noticed it had some grease at the top when I was pulling it apart so may not need to do this.
Another question: Do you trim any of the fat on the bottom side ( I didn't ) or let it cook and be pulled apart with the rest? Not sure on this one.
Thanks Tony for the Brining MAN that sure does make a difference.
Another thing I tried and that is to turn the BB over after it was done in the towel after 1 hours and let it set. I noticed it had some grease at the top when I was pulling it apart so may not need to do this.
Another question: Do you trim any of the fat on the bottom side ( I didn't ) or let it cook and be pulled apart with the rest? Not sure on this one.
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Thanks Dale, Bill and John. Hadn't heard about the bone pulling out easy, but it for sure did that. I had the bone in toward the rear of the smoker, so could not see it until I pulled them out.
I know it sounds like I may be bragging, but if everyone knew how bad my knees were shaking when I was doing all of this. Because I have ate some that was stringy (don't know what causes that), and then got a lot from BBQ places and they were dry, so I was thought to myself I ain't messing with this stuff.
But after all the help and advice from everyone, Man going to have to do some more!
First time also doing the brine, but I am sold on that from now on!!
THANKS EVERYONE!
I know it sounds like I may be bragging, but if everyone knew how bad my knees were shaking when I was doing all of this. Because I have ate some that was stringy (don't know what causes that), and then got a lot from BBQ places and they were dry, so I was thought to myself I ain't messing with this stuff.
But after all the help and advice from everyone, Man going to have to do some more!
First time also doing the brine, but I am sold on that from now on!!
THANKS EVERYONE!
NDKoze
Moderator
If I remember right from your other post you pulled it at 199. So, it was definitely done. Actually most of us pull them at 195.
Sounds like you had a successful smoke. So, I call it a win.
BTW, I don't bother flipping my butts while resting, not do I trim any bottom fat off. Occasionally, I will trim some of the fat cap. But, most of the butts I get from Sams do not need the fat cap trimmed much if at all.
I just pull/cut up the fatty pieces and then mix it in with the rest of the pulled pork.
Sounds like you had a successful smoke. So, I call it a win.
BTW, I don't bother flipping my butts while resting, not do I trim any bottom fat off. Occasionally, I will trim some of the fat cap. But, most of the butts I get from Sams do not need the fat cap trimmed much if at all.
I just pull/cut up the fatty pieces and then mix it in with the rest of the pulled pork.
gregbooras
Moderator
Very nice indeed Richard!
Greg
Greg
DivotMaker
New member
Way to go, Richard! 8) The butts look great! Thanks for the brining endorsement; it really does make a difference!
Not sure what you meant by turning the BB over after one hour? What I do is remove the butt from the smoker, then double-wrap in HD foil. I place a towel in the bottom of a cooler, then the wrapped meat, then another towel on top. I never disturb it during the rest (it's like waking a bear during hibernation...nothing good can come from it!). If you have temperature-shielded the butts, during rest, you shouldn't see grease "pooling" anywhere. It will re-absorb most of it, the there should be very little grease left in the foil.
Not sure what you meant by turning the BB over after one hour? What I do is remove the butt from the smoker, then double-wrap in HD foil. I place a towel in the bottom of a cooler, then the wrapped meat, then another towel on top. I never disturb it during the rest (it's like waking a bear during hibernation...nothing good can come from it!). If you have temperature-shielded the butts, during rest, you shouldn't see grease "pooling" anywhere. It will re-absorb most of it, the there should be very little grease left in the foil.
Thanks Tony. What I did was upon advice from someone not on here, was I did double wrap it and place a towel around it and placed both of them in a Styrofoam Cooler and left them for one hour.
After the hour, I pulled them out and turned them over. Big Mistake as it caused the grease to pool in the bottom. I did not know but lesson learned. I opened one up and this is the one with pics.
I really appreciate the brine instructions. It was very simple to do and make a HUGE Difference.
After the hour, I pulled them out and turned them over. Big Mistake as it caused the grease to pool in the bottom. I did not know but lesson learned. I opened one up and this is the one with pics.
I really appreciate the brine instructions. It was very simple to do and make a HUGE Difference.
NDKoze
Moderator
I have some grease after my rest but usually not that much. I rest for at least 1 hour and 2+ if I have time and do not disturb during the resting period.
Hopefully doing this the next time will resolve the greasiness for you. Otherwise, you may have to trim some of the fat cap off prior to smoking.
I like to have some grease as it gets mixed in with the pulled pork and helps it stay moist. I usually add a bit more rub after pulling and mix it all up again and the grease helps melt the sugars/salts in the rub and distribute evenly throughout the meat.
Hopefully doing this the next time will resolve the greasiness for you. Otherwise, you may have to trim some of the fat cap off prior to smoking.
I like to have some grease as it gets mixed in with the pulled pork and helps it stay moist. I usually add a bit more rub after pulling and mix it all up again and the grease helps melt the sugars/salts in the rub and distribute evenly throughout the meat.
DivotMaker
New member
You're welcome, Richard - glad you liked the brine! You can save some time on resting a butt, if you need to. I've pulled them after 30 minutes in the cooler, with no problem at all. 2 hours doesn't hurt, but it doesn't really add any benefit either. Just give it a chance to re-absorb some of that juice that's trying so hard to escape, and you're good!
