How to Make Perfect How To Smoke Pulled Pork BBQ

Hello everybody, it's Brad, welcome to our recipe page. Today, we're going to make a special dish, Easiest Way to Make Homemade How To Smoke Pulled Pork BBQ. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from How To Smoke Pulled Pork BBQ, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare How To Smoke Pulled Pork BBQ delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to first prepare a few components. You can cook How To Smoke Pulled Pork BBQ using 6 ingredients and 12 steps. Here is how you can achieve it.

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Pulled Pork. Pork BBQ. Pork shoulder. Boston Butt. Picnic Roast. It's moist and tender, smokey, and those pieces of bark that have so much freaking flavor.

I am going to explain Pulled Pork so that you can be successful on the regular.

Meat choice: Bone-in. Period. It makes better pulled pork. Period.

Trim the fat: Trim any excess fat down to about a 1/4 inch. Some is good, but too much and your rub, and your smoke won't penetrate and you're going to throw it out later anyhow.

Rub: You'll need something to make your meat sticky so the rub adheres. Use regular mustard and a little honey. Different people use different things. You will not taste the mustard when this is all said and done. The rub. Use a lot. All over the meat. Then wrap this hunk of meat tightly in plastic wrap and toss in the refrigerator for 8 or more hours.

Temperature: People argue. But, general consensus is indirect cooking between 225°-285°. I like 250°.

Smoke: Again, people argue. I like Pecan, Apple and Cherry. Pear and Hickory are good, too. Mix and match, experiment with what you like.

Cook: To internal temperature of 198°-203°, whenever the bone easily wiggles and slides out of meat. Timing will vary between every pork butt. Do NOT go by time, go by internal temperature.

Wrap in aluminum foil tightly. Place in cooler, cover with towels and rest for at least 1 hour.

Pull. Eat.

Have questions? Feel free to ask me, I'm happy to help.

Ingredients and spices that need to be Prepare to make How To Smoke Pulled Pork BBQ:

1. 1 Pork Butt
2. Dry Rub
3. Mustard
4. Honey
5. Wood Chunks
6. Apple Juice

Instructions to make How To Smoke Pulled Pork BBQ

1. Trim pork fat down to 1/4 inch.
2. Rub with mustard and small amount of honey.
3. Rub liberally with dry rub.
4. Wrap tightly in plastic wrap and refrigerate for 8+ hours.
5. Set smoker to 225° for indirect cooking. Practice different temps later on.
6. Set pork butt on counter top to bring close to room temperature.
7. When Smoker reaches desired temperature, place a few wood chunks on coals. Place meat in smoker.
8. For first 2-3 hours, spritz with Apple Juice every 45 minutes.
9. Smoke until 198°-203° internal temperature. The bone will wiggle loose easily.
10. Wrap tightly in aluminum foil. Place in cooler and cover with towels. Allow to rest for at least 1 hour.
11. Pull meat. Eat.
12. Notes: good dry rubs and good BBQ sauce are every bit as important as a proper cook. Find a great recipe, or 3, and experiment.

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