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How to Smoke Pork Butt / How to Make Pulled Pork Recipe

Byamazingfoodstv


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47 Comments

  13. I am a bit lazy & rub the butt with brown sugar and Adobo seasoning which has a great blend of flavors. Cook fat down, baste with vinegar based sauce with some kind of oil added to keep meat moist.(olive for me) in the continued spirit of lazy I use a smoker pellet grill (Pit Boss). Set the temp & check once in a while, The grill has it's own temp probes. ( start at 350 to warm it up) then let it cook (250 -275) until tender. I used to make BBQ with whole pig over live coals. Eventually age (78) and comfort took priority. You have a Super video, guaranteed to make great BBQ.

  14. 14 hours in on a butt over hickory and about to rest it. That look you gave when you took a bite is why it's so worth tending to a fire for that long and doing it right. This video just made me happy because I can tell how much you love this art.

  30. Recipe Summary:
    – Score fat & season w/ rub or just salt & pepper
    – 3 to 4 hours in smoker at 250°F
    – After 3 to 4 hours spray with apple cider vinegar solution (avoid spraying fat) and continue to spray every 30 – 45 minutes until wrapping
    – Note: at this point Jeremy checked his internal temp which was around 156°F, the target temp before wrapping is around 170°F
    – After 6 hours in the smoker check internal temp, if your temp is close to 170°F and your finger sinks into fat when you poke it, then it is time to wrap
    – If not leave it on the smoker until desired temp is reached and fat is rendered
    – Wrap tightly in 2 layers of heavy duty aluminum foil and place the wrapped meat back on the smoker (still 250°F) or in oven (at 250°F)
    – About 2 hours after wrapping, check temp, the target temp is 203-204°F
    – Note: the internal temp and feel of the meat (i.e. probes like butter) are the most important indicators that your meat is done cooking
    – When meat is done cooking let it rest for at least 1 hour
    – Remove the bone and shred/pull apart pork as you want it to avoid drying it out
    – Enjoy your delicious meal!

    Thank you for these amazing videos Jeremy! You explain everything so well and the results are beyond amazing. Your videos are a joy to watch and they make me hungry every time!

  38. First time I’ve watch Mad Science BBQ. I almost didn’t because it was like 16 min long and I was just looking for tips. But as I skipped, I realized the whole video was packed full of great points, so I started it over and watched every minute. Subscribed.

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