BBQ-ing a Pork Butt - Pulled Pork

[Destro]

Keeping it simple - Beginners Intro to Pulled Pork

(Smoking a pork butt/ aka Boston Butt for pulled pork)

- Boston Butt (top of pork shoulder) 6-8 lbs, hog injection, mustard, cider, rib rub, aluminum pan
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1. Trim off any fat, score fat cap, put in pan

2. Inject with hog injection (vinegar, apple cider, sugar, salt, pepper)

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3. Coat with mustard, apply rib rub (brown sugar, garlic & onion powder, paprika, chilli and others)

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4. Rest at room temp for an hour or more prior to cook, pour apple cider in pan

5. fire up smoker to steady 230-250 (average)

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6. cook approx. 1 hour per 1 pound, pull prior to hitting internal 180

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7. Rest wrapped at least 20 min, until internal temp target = 190-205

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8. pull pork (shred) and serve and enjoy!

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[ajoe59]

That's some set up you got there, Stop and Shop always has pork shoulder on sale. I'm going to try your way.

[GoodGuywithGuns]

That looks awesome!
I picked up an Oklahoma Joes last year and still haven't tried using it.
No excuses now.

[Yanke1624]

Now I'm starving. Thanks...lol

[xcentrk]

LIGC party at Destro's! I'll bring the drone.

[Safety42]

I used to always cook pulled pork in the crock pot and then put it on the BBQ off the heat for some smoke. I just got a real smoker so I will have to try your way. Next please school me on Brisket and ribs. Thanks for the education

[Mad Russian]

MMMM! Ham Samiches!

[Tonto]

Keeping it simple - Beginners Intro to Pulled Pork

(Smoking a pork butt/ aka Boston Butt for pulled pork)

-

Damn...that looks great!

How about a thread for a newb doing BBQ ribs for the 1st time?

[Mad Russian]

Garbage can smoker:

http://cruftbox.com/cruft/docs/elecsmoker.html

[Bobbytaz]

Thanks!!! I havent tried to some one yet, I just stick to Ribs and loins, but this sounds awesome.

[Destro]

Thanks!!! I havent tried to some one yet, I just stick to Ribs and loins, but this sounds awesome.

No problem. I usually do spares or baby backs, cause they're quicker and I love them, but pulled pork is great.

Usually it is a whole shoulder or divided into the top (boston butt aka blade roast) and bottom (picnic ham or arm).
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Picnic on left, boston butt on right
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smoked..

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[ZX9ALLDAY]

damn destro, that looks amazing!!

[Huntington Guy]

My wife's secret ingredient is ginger ale. Don't know why but it works...
Going to ask her to try your recipe, 1 with the soda,m1 without.
Nice post.

[Destro]

My wife's secret ingredient is ginger ale. Don't know why but it works...
Going to ask her to try your recipe, 1 with the soda,m1 without.
Nice post.

That sounds cool. Maybe I'll try ginger beer too. Lots of things work; cherry cola, dr. pepper, bourbon, I've used all those in my sauce and injections. This is just a basic intro recipe, though I do sometimes like my ribs with just a dry rub to get out the flavor of the meat and not "overcrowd" it with other flavors. But a lot of stuff sweet and savory can compliment smoked pork. You can mix it up and experiment, that's the great thing about cooking and Q-ing-- it isn't an exact science, it's art and soul. Enjoy!