Description
I have been using this method for years and always have perfect results for making pulled pork. This will give you tender, juicy, fall-apart meat. This method works equally as well on smaller or bigger pork butts. The final internal temperature of the meat is what’s important. Smoking meat is an all-day affair, but well worth the time investment! I like to use a variety of wood chips, including maple, apple and bourbon barrel. Serve with your favorite sauce.
Ingredients
- 1 (8 pound) pork butt, bone-in
- 2 tablespoons yellow mustard
- ⅓ cup BBQ rub
- wood chips, soaked
Instructions
- Cut a few slashes in a crosshatch pattern across the fat cap of the pork butt. Rub mustard on top. Massage BBQ rub into the meat
- getting it into the cuts. Wrap with plastic wrap and refrigerate
- 8 hours to overnight.
- Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer’s instructions.
- Place pork butt on rack
- with a drip pan underneath to minimize the mess. Smoke until internal temperature of meat reaches 200 to 203 degrees F (93 to 95 degrees C)
- 10 to 16 hours
- depending on size of pork butt and outside temperature.
- Remove pork butt from smoker
- wrap in foil
- and let rest for 1 hour. Remove bone and shred pork.
Prep Time: 10 mins
Cook Time: 10 hrs
Total Time: 19 hrs 10 mins
Servings: 20