Rub pork shoulder all over with mustard, ensuring entire shoulder is evenly coated. Sprinkle evenly with brown sugar mixture, gently pressing mixture into pork to adhere. Let stand at room temperature while preparing smoker, about 30 minutes. Prepare charcoal fire in smoker to indirect heat accordi...
I will monitor the internal smoker temp next time. I wonder if its running cool.Anyway, this thing was AWESOME. So tender and juicy. Tons of flavor and literally falling off the bone. I served it up on some buns for my friends and they couldn't believe I made it. Total success on ...
Step 3: Smoke Cook the Pork Butt Step 4: Rest and Pull Idea: Make Pulled Pork Sliders Recipe Card Five Hour Smoked Pork Butt Helpful Information Prep Time: 10 minutes Cook Time: 5 hours Smoker Temp: 300°F (149°C) Meat Finish Temp: 205°F (96°C) ...
I wanted to thank this forum for the wealth of information I found on cooking a pork butt. I smoked my first one yesterday and it was excellent. Rubbed a 5-3/4 pound butt with a coat of yellow mustard and Bad Byron's Butt Rub and let set in fridge approx
Smoker Temp: 225°F (107°C) Meat Finish Temp: 185°F (85°C) Recommended Wood: Pecan What You’ll Need Pork steaks (1 per person)* Kosher salt (Morton) Jeff's Original Rub Jeff's Barbecue Sauce *If your butcher is not familiar with these, ask them to slice a pork butt (Boston...
How to tell when smoked pork butt is done? You should cookpork buttuntil it reaches an internal temperature of at least 195°F although lots of people prefer to cook it until it reaches 203°F. A typical estimate forpork buttcooking time is 2 hours per pound of pork. ...
Rotisserie Pulled PorkI was curious if I could make some great pulled pork on a gas grill with a rotisserie. Why? Just because I guess. I used a bone in pork butt for this cook and it turned out much better than I expected!
Pork Butt – Untrimmed Direct HeatIn December 2018, I had the pleasure of judging barbecue at the 7th Annual Smithfield King of the Smoker competition in Indian Wells, CA. There were a lot of BBQ heavyweights at this contest, including Chris Lilly of Big Bob Gibson’s Bar-B-Q who did ...
You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make pulled pork in a smoker: Brine the pork shoulder. Pour the brine into the water pan of the preheated smoker with wood chips. ...
Use the low and slow methodology of cooking and be sure to keep the smoker temperature around 225 – 250 °F. Smoke the Pork Butt until the internal temperature of the meat reaches 190 – 205 °F. Baste the meat. We use amopping sauce. It’s a spicy vinegar-based sauce that keeps ...