SECRET TO PULLING PORK ?

The trick is getting ahead of the schedule. The Butts do best after they have set for about 2 hours at room temp.(that way they don't dry out when you pull them) If they are cooked properly, they only take a minute to pull. Practice will make you perfect. When truely cooked properly they are SUPER easy and fast. I would not depend on temp so much as feel for what is done.
Best of luck!
Zeb

Thanks Zeb. I tried cooking them to 205 then held them in my proffer til we had time to pull them. They almost fell apart. Only a couple were a little mushy.
Appreciate your ADVICE.

SMOKIN'STEVIE

i cook mine to 195*. wrap in foil and put in empty cooler,dropped one once p.s. secret!!,made the roast just fall apart inside..mmmmm....and then just use two large fork's to schred..i've also seen "bear claw's" ??

hi steven, here is my method:

i usually cook three 8 lb. butts in my small cookshack smoker with three chunks of wood...

i used to season the butts before they went into the smoker but no more...they go in naked on the middle rack and i smoke them for about ten hours...

after ten hours i will bring one inside and use a thermometer to check the temp...it is usually around the 185/195 range...

using industrial strength black rubber gloves i separate the butt into sections to let briefly cool(2-3 minutes)then i proceed to pull with lighter latex gloves as to not burn my hands...

after the butt has been cleaned and pulled i spread it on a large cookie sheet and season with Rib Rub using a slotted tablespoon...then i toss it like a salad and season once more and it done....

this only takes me around 15 minutes or so per butt....

hope this helps...

one thing to consider is about the different sections of the boston butt...myself being a former meat dept. mananger it is easy to separate it into pieces...

next time you smoke some pull the bigger pieces apart and you will see what i mean...

Separate the butts into larger pieces that have had the visable fat removed, then take 2 dinner forks and pull the pork apart with the fork tines.
Doesn't burn your hands and makes beautiful pulled meat.