30 Second Smoked Pork Butt Tutorial
Here’s everything you need to know to make delicious Smoked Pulled Pork.
So save this recipe and MAKE IT! (…or at least send it to someone that will lol)
RECIPE:
-Get a nice girthy Pork Butt (or Shoulder) and smear Mustard all over it (don’t worry, you won’t taste it, it’s just here to be a binder for the Seasoning).
-Season it on all sides with a good BBQ Rub (I used Honey Killer Bee by @kosmosq ). If you want to, you can season it the night before to let the rub set in even more.
-Get your smoker between 250F and 275F (I threw some Mesquite Wood Chunks in as well for more smoke flavor).
-Put your Pork Butt on the smoker and insert your probe thermometer (I am using the TempSpike by @thermopro ).
-After the initial 60 minutes of cooking, spritz your meat every hour with some Apple Cider Vinegar to keep the bark from drying out.
-When your bark gets to where you want it, pull it off and put it in an aluminum tray, cover it with foil, and throw it back on the smoker (the TempSpike still works through the barrier ).
-When your meat reaches an internal temp of 207F, pull it off and place the tray in a sealed cooler to rest for at least 1 hour (it’s tempting, but don’t skip this step!).
-After that, pull it out, shred it up, put it on a Taco or literally anything, and enjoy that delicious Smoked Pulled Pork!
And don’t forget to follow me for more delicious food content!
#pulledpork #porkbutt #smokedpork #bbqpork #smokedmeat
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what was your cook time? usually im starting a smoke around 6 am and ending close to 10 pm with an ole fashion offset? seems optimistic to start when the sun is up and end while the sun is up.
You need to cook that tortilla bro….
fat cap up homie
shit dry as hell
Flour tortillas? Unfollow
I gonna try that recipe! Thanks for sharing. ❤
😢❤❤
Perfect video! Literally everything I wanted to know right here. BAM
I prefer 203 internal. Absolute maximum 205.
When you wrapped it, you forgot to add brown sugar stick of butter and honey for the money that’s the best barbecue you’ll ever have
What smoker is that???
AWESOME ❤
Great video
What, No butt slap.
I think this short had the most jump cuts in history. Jesus.
Pull at 203—204…(Probe to tender)
why rest? you gonna shred this up in its juices anyways.
Where’d you get that sweet watch?
People need to stop using tinfoil while resting meat. Especially briskets and pork butts, all your doing is continuing the cooking process by holding all that heat in with the foil. If you want your big cuts too rest properly then wrap with butcher paper, let rest on the counter for 30 minutes too an hour then place in the cool for another 2 hours or until your ready to eat. It will make an huge difference.
Changes to make to this if you want fall apart pork:
From put on to around 150°F cook uncovered next to a metal pan or pot of water. This will keep your pork much more humid without needing to open your hood every hour, extending your total cook time. At around 150°F to around 200°F use the tried and true Texas Crutch method. Once 200°F remove and let rest 30 minutes. Shred and enjoy
Holy hell the best part was the knife lmao awesome video
Pull the bone and use that as a shredder it works perfect I’ve always used the bone to pull my pork
Bark was way too wet gotta let it harden up and only baste enough to keep it from being too dry youreboverbasting bro
Thanks for not beating a dead horse, just the info. I'll keep watching your videos for that reason.