Pulled Pork

Pulled pork is one of my favorite meats to throw on the smoker. Before you start make sure you have about 8-12 hours free and a case of beer on deck! This cut of meat is very forgiving when it comes to smoking it, if you cannot maintain a constant temp on your smoker just do the best you can, in the end you will still have some delicious pulled pork!

What you need: 6-9 lb Pork Butt (Shoulder) Your favorite dry rub (I use Smokin Slabz BBQ rub) Bottle of mustard  Aluminum pan  Leave in thermometer  Case of beer!

  1. - open the pork butt and rinse it under cold water then pat dry with paper towels.
  2. - I like to trim all fat off of my butts before smoking but it is up to you how you want to trim yours. Some people leave all the fat on some just trim a little… so trim to your liking.
  3. - Take your bottle of mustard and squeeze some on all sides of the butt. You don’t need to over   due it just a light coating. You will not taste the mustard when done; it’s only used as a bonding    agent for the rub.
  4. - Generously apply your favorite rub to all sides, cracks and crevices of the butt. After you have rubbed your butt place in aluminum pan and cover with foil and let rest in the fridge for a min of 2 hours. You can also let it rest overnight while you sleep.
  5. - Now it’s time to fire up the smoker, take the temp to 235-250. Once the smoker is at temp and holding good ,throw your favorite wood in for some more flavor! With Pork butts I like to use a fruitwood like apple or cherry it compliments pork really well, but feel free to use any hardwood desired. If you like that rich Smokey flavor maybe try using an oak or hickory wood.
  6. - with a leave in thermometer put in the thickest part of the butt put the prepared pork butt on the smoker grates, close the door and go grab that beer!
  7. - You’re looking for an internal temp of 194-198 when your thermometer reaches that temp take it off the smoker! It will take anywhere from 7-13 hours depending on temp and the size of the cut. If you have a cambro or a good cooler pull the butt off at the internal temp of 194 put back in an aluminum pan and put in the cambro or cooler for about 2 hours to rest.. The internal temp will continue to rise (that’s ok). If you are not going to rest it on the counter top then pull the butt off at internal temp 198 and let rest about 20 min on the counter.
  8. - During your cook you will encounter a stall in the rising temp of the meat around 150-165/you just need to leave it alone it will eventually start rising in temp again, BE PAIENT!The pork butt will also look black and to someone new at smoking it will look burnt when its done smoking, I assure you it is not burnt / that is just the amazing bark that you have created!
  9. After it’s rested and you have killed your case of beer, take the butt out of the holding place and start shredding it. If you don’t have a pair of bear claws 2 forks will work just fine it just might take you a little longer to do.You can add you favorite sauce to it and enjoy!