If you want to elevate your BBQ reputation and blow people away; learn how to smoke pulled pork. The showmanship and aroma of hand pulled pork perfection being prepared in front of your friends and family is always impressive. You will be on your way to BBQ legend if you add this to your skill set. It’s a set it and forget it cook on your smoker (6-8 hour low and slow).
Smoked Pork Butt (sometimes called Boston Butt) is one of the easiest and inexpensive cuts of meat for pulled pork (some prefer picnics or shoulders, but stick with the Boston Butt). Because of the marbled fat and connective tissue, the butt can take long low and slow smokes, creates flavorful bark and yields a lot of awesome tasting meat. If you are a new Big Green Egg owner, we highly recommend a smoked pork butt is your first smoke to help cure your new smoker. Here’s a recipe and video how to smoke a pork butt for perfect pulled pork by Texas BBQ wiz Aaron Franklin. Franklin shows you his simple Texas style rub recipe, meat prep, smoke, wrap, rest and pulling.
Oklahoma Joe’s Pulled Pork BBQ Recipe
1/4 cup salt
1/4 cup firmly packed light brown sugar
2 tablespoons sugar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons Spanish paprika
2 tablespoons chili powder
1 tablespoon celery salt
1 tablespoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1 teaspoon dried thyme
1 (4 to 7 pound) bone-in pork shoulder (Boston butt) roast
1 cup apple juice
1 1/2 cups your favorite BBQ sauce
4 cups oak or hickory wood chips, soaked in water for 30 minutes
Butcher Paper or Foil for the Wrap
Special equipment: spray bottle for apple juice
Combine all the spices in a bowl, mix well. Pat the spice rub onto the meat, making sure to heavily season the entire surface area. Cover or wrap the pork and let it sit at room temperature while getting the smoker or charcoal grill fired up. Do not leave at room temperature for longer than 1 hour.
The grill is ready when the charcoal has burned to a white ash. If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the pork to cook indirectly with no coals directly underneath the meat.
When the grill has reached 200 to 225 degrees F, scatter 1/4 of the wood chips over the coals, close the grate, put the pork on the grill and close the lid.
Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. Add wood chips and spray the pork with apple juice every time you add new coals. Try not to lift the lid of the cooker at any other time.
When the pork reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer, like the Maverick ET-733 (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return pork to the grill (or smoker) The pork is finished cooking when it pulls apart easily and reaches an internal temperature of 190 to 195 degrees F, about another 1 to 2 hours. Let rest for 1 hour, then unwrap the pork butt and pull the bone out. “Pull” the pork by hand, shredding it and discarding any large pieces of fat. Serve with your favorite BBQ sauce.
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