• Erik

Smoked Pork Butt for Pulled Pork

Updated: Apr 17, 2018


Ingredients:

Pork Butt between 4-9 pounds

Salt

Yellow Mustard

A Quality Dry Rub of your choice

Apple Juice (add Whiskey if you like, optional)

Wood of your choice (I prefer Apple and Hickory blend)


If time allows rub approximately 1/2 teaspoon of salt per pound of meat and allow to rest in refrigerator for 12-24 hours. If in a hurry you can skip the resting.

Apply the Yellow Mustard to the meat. They sprinkle a generous amount of Dry Rub on all sides of the Pork. Allow to rest for at least half an hour.




Smoke at a temperature of 200-250 until the internal temperature reaches 160 degrees. Should take between 4-7 hours. Spritz with Apple Juice and Whiskey at hour 2 and 4 of cooking.

Once it has reached 160, tightly wrap in foil. Continue cooking until internal temperature reaches 195 degrees. Should take an additional 2-5 hours. Total cooking time will be 8-12 hours.


Once Pork has reached 195 degrees, allow to rest, wrapped in foil for at least half an hour. After that shred Pork with forks and enjoy!



The video below will show you step by step instructions.