Smoked Pork Butt Question

I’ve smoked two pork butts for 11 hours and they’re done- but I’ve not supposed to serve for 7 hours. My plan is to keep itv warm in the oven at a low temperature.

Question is: should I wrap the meat in foil now and shred later, or shred now and keep everything warm?

Best Answer

I would wrap the meat and keep it warm. Otherwise its likely to dry out in the oven at 7 hours, even at low heat.

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How long should I smoke a pork butt?

Smoke the pork butt for 6 hours at 250\xb0F, then turn the temperature up to 275\xb0F to crisp the skin and smoke until probe tender. This should be around an Internal Temperature of 202\xb0F, about another 4 hours. So make sure you start smoking early because this should take about 10 hours to turn out perfection.

Why is my smoked Boston butt tough?

If you cook the meat too fast over high heat, the meat won't achieve the fall-apart texture that makes pulled pork so desirable. In fact, it may be quite dry and tough. Pork butt is high in collagen, which breaks down and converts to gelatin at around 160 degrees.

How do you keep a Boston butt moist while smoking?

Tips for Smoking Pork Butt

Control the temperature of your cooker: The temperature is most important, so set up for a low and slow cook at 235 degrees.

Slow cook for moisture and flavor: Though many competition teams inject their meat, cooking at the lower temp will keep moisture inside the meat as it cooks.

How do you keep a pork shoulder moist when smoking?

Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot. To add a strong flavor during the process, white wine can also be sprayed. You can shred the pork during smoking or in the crockpot.

Smoked Competition Pork Butt | World Champion Diva Q | Traeger Grill | Master Grillability | BBQGuys

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

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