This phase is called the “Stall” and is completely normal. Your meat rises in temperature up to about 145 degrees F pretty quickly, then the cooking process will slow dramatically and take hours to increase in temperature from 145 degrees F to 165 degrees F. You’ll notice a pattern emerge as you start to smoke pork butts more frequently. I recommend a good instant read probe thermometer to keep track of the internal temperature of the meat, and for this one reason. Quick note! Every cut of meat is a little bit different, so plan ahead for variations in cook time! I’ve had some 8-pound smoked pork butts finish in 12 hours and some 10-pound smoked pork butts take 20 hours to finish. With your smoker running steady at 225 degrees F, you can typically plan about 2 hours of cook time per pound of pork.įor example, an 8-pound pork shoulder will take about 16 hours from start to finish. Serve as-is or on a bun with some Homemade Coleslaw for a delicious pulled pork sandwich. Remove the bone and discard any fat or gristle. Once your pork has had time to rest, grab some forks or my awesome Hey Grill Hey shredder claws and go to town. Allow the roast to rest for at least an hour. Once your pork has reached temperature, remove it from the smoker, and wrap it tightly in aluminum foil. Close the lid, and smoke for 15-20 hours, or until the internal temperature of the pork reaches 195-201 degrees F. Once the pork has been prepped, place it directly on the grill grates of the smoker (preferably fat side up). This rub is a cornerstone of Hey Grill Hey made from a brown sugar base seasoned with smoked paprika, onion, garlic, and a little cayenne. Season on all sides with my signature sweet BBQ rub. Grab some nitrile gloves and liberally coat the pork shoulder with mustard. Both are mild enough to complement the pork without overwhelming you with smoke. Get your favorite smoker running steady at 225 degrees F. My favorite woods for making smoked pulled pork is either hickory or apple (or a combination of the two). This simple smoked pulled pork shoulder is made using old school BBQ techniques and flavors to give you super authentic and extra tasty pulled pork. Three ingredients are all that stand between you and some sweet, sweet, smoked pulled pork. 1/4 cup + 1 Tablespoon Signature Sweet Rub, divided use (this rub can be made using my recipe for the Best Sweet Rub, or you can purchase it pre-made from Patio Provisions)īam.8-10 pound bone-in pork shoulder roast (or Boston butt).Here’s all you’ll need to grab to make your simple smoked pulled pork butt: You’d end up chewing for a long time and not getting anywhere.īy using the low and slow process of cooking the meat over a wood fire for a long time, those tissues begins to break down, tenderize, and create amazing strands of super succulent smoked pork shoulder. It would be very difficult to simply slice and serve a pork shoulder roast that wasn’t cooked low and slow to break down those tight muscles and connective fibers. That tight tissue makes this cut particularly well suited for smoking. The pork butt, or pork shoulder, has many overlapping and hard working muscle groups that are bound together with tight connective tissue. None of them actually come from the butt end of the pig (which can definitely be confusing), but from the upper part of the shoulder. All of these labels are for the exact same cut of pork. Most smoked pork butt recipes call for a bone-in pork shoulder, sometimes also labeled a Boston butt roast or a pork butt. All you need to make this recipe a success is a good pork shoulder, my famous homemade sweet BBQ rub, good smoke, and plenty of time. This recipe doesn’t require any fancy injections, tools, spritzing concoctions, or wrapping to have it come out absolutely perfect every. The reason I call this smoked pulled pork butt “simple” is because of how little effort it takes. Make sure to read it to the end (lots of good info here) as well as scroll below to the printable recipe card to take in all the pork knowledge so you’ll be fully ready to take on this delicious beast. This post is the perfect guide for your first pulled pork. It’s a relatively easy process that requires a bit of time, some simple ingredients, and a trusty smoker. This process for smoked pulled pork is a delicious way to cook pork butt. With only 3 ingredients, you’re looking at some good, classic BBQ with plenty of flavor. My Simple Smoked Pulled Pork Butt (AKA Smoked Pork Shoulder) is a go-to any time I am looking to feed a hungry crowd and don’t want too much fuss. Jump to Recipe Jump to Video Print Recipe
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