How To Smoke Pulled Pork BBQ. This recipe teaches you how to smoke a pork butt to make the most delicious BBQ pulled pork you will ever eat. This was the best pulled pork either of us. 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).

How To Smoke Pulled Pork BBQ

For me, pork butt or pork shoulder blade roast, as it's sometimes called, makes the best pulled pork. Anyone can smoke a pork butt and this recipe is a guaranteed "no fail" method on how I do it. We'll explore how you can make your own smoker with readily obtainable materials. You can cook How To Smoke Pulled Pork BBQ using 6 ingredients and 12 steps. Here is how you cook it.

Ingredients of How To Smoke Pulled Pork BBQ

  1. You need of Pork Butt.
  2. It’s of Dry Rub.
  3. You need of Mustard.
  4. Prepare of Honey.
  5. Prepare of Wood Chunks.
  6. It’s of Apple Juice.

Plus, I'll teach you how to smoke a Boston butt even if you don't know how to cook. Our finished product will be pulled and chopped pork, a favorite of BBQ lovers. As and added bonus, today only. Monitor hickory chips and liquid, adding more wood and water, respectively, as needed.

How To Smoke Pulled Pork BBQ instructions

  1. Trim pork fat down to 1/4 inch..
  2. Rub with mustard and small amount of honey..
  3. Rub liberally with dry rub..
  4. Wrap tightly in plastic wrap and refrigerate for 8+ hours..
  5. Set smoker to 225° for indirect cooking. Practice different temps later on..
  6. Set pork butt on counter top to bring close to room temperature..
  7. When Smoker reaches desired temperature, place a few wood chunks on coals. Place meat in smoker..
  8. For first 2-3 hours, spritz with Apple Juice every 45 minutes..
  9. Smoke until 198°-203° internal temperature. The bone will wiggle loose easily..
  10. Wrap tightly in aluminum foil. Place in cooler and cover with towels. Allow to rest for at least 1 hour..
  11. Pull meat. Eat..
  12. Notes: good dry rubs and good BBQ sauce are every bit as important as a proper cook. Find a great recipe, or 3, and experiment..

Also, a big pork shoulder does take a long time to smoke to the pulled pork stage, so don't blame the recipe if your smoker cooks slower than average. Reheating pulled pork the next day, however, is a little harder and can often result in a disappointing dried out mess if not done correctly. If you just want to know how to reheat pulled pork feel free to skip ahead, but it's worth learning how best to store your meat for optimal reheating later. How to Smoke on a Kettle. BBQ calls for low and slow.

By Sandra