Tims Smoked Pork Butt Recipes
SMOKED PORK BUTT
We love pulled BBQ pork sandwiches at our house, so we make this every few weeks. The pork just shreds apart after it's done, and the smoky flavor is incredible. It's best to brine the meat overnight to help it retain moisture during smoking, but it's not necessary. There's a basic brine recipe on this site titled 'Basic Brine for Smoking' if you want to brine the pork. I like to rub the pork before I smoke it with a very spicy dry rub that I usually make up each time, so that it's always different. Also, I use apple wood chips because we like the sweet, fruity flavor they yield. When it's done, shred it apart, heat up your favorite sauce, and slather some on a bun. Authentic pit barbecue right in your own house!
Provided by Smokin' Ron
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time P1DT12h20m
Yield 16
Number Of Ingredients 3
Steps:
- If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. You should do this covered and in the refrigerator.
- Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
- In a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste. Apply this liberally to the meat and rub it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
- Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 6 to 18 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).
Nutrition Facts : Calories 321.2 calories, Carbohydrate 3.3 g, Cholesterol 98.6 mg, Fat 21.6 g, Protein 26.5 g, SaturatedFat 8 g, Sodium 77.7 mg, Sugar 3.3 g
SIMPLE SMOKED PORK BUTT
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.
Provided by France C
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 19h10m
Yield 20
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 236.9 calories, Carbohydrate 0.9 g, Cholesterol 71.5 mg, Fat 17.1 g, Fiber 0.1 g, Protein 18.7 g, SaturatedFat 6.3 g, Sodium 805.6 mg
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HOW TO SMOKE A PORK BUTT FOR PULLED PORK - TRAEGER GRILLS
From traeger.com
4.6/5 (451)
Phone (800) 872-3437
- Keep It Simple. Skip any marinades, injections, or brines. The purpose of marinades and brines is to tenderize, moisturize, and flavor the meat, and slow-cooked pork shoulder is so tender, it's unnecessary.
- Trim the Fat. Trim off most of the fat from the exterior of the meat but not all of it. Fat helps carry flavor and a little cooks up into a nice crisped bark.
- Take the Time to Season Right. Cover the meat thoroughly with your favorite seasoning. We suggest our Perfect Pork Rub or Pork & Poultry Rub. Allow the seasoned meat to sit for at least a half hour to allow the salt and spices to penetrate; for deeper flavor, season it a day ahead and keep it refrigerated.
- Enhance Flavor With Wood Pellets. The wood pellets you use for smoking the pork also enhance the flavor quite a bit. It’s hard to go wrong with using your favorite, but if you’re just getting into pellet grilling, a Signature Blend and Hickory will give your meat a full-bodied flavor.
- Use a Meat Thermometer. Pulled pork's best friend is a good meat thermometer. A leave-in thermometer, such as a MEATER, keeps track of the meat's temperature in real-time, and you can check on it from your phone, this is the best option when your cook is hours long.
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Reviews 15
Category Side Dish
Cuisine American
Total Time 8 hrs 10 mins
- Mix 2 tablespoons kosher salt and 2 tablespoons white sugar in a small bowl. Rub the mixture all over the surface of your pork so it’s completely covered. Wrap tightly in plastic wrap and place in a baking dish or other vessel to catch the drips.
- Remove and discard plastic wrap. Let rest at room temperature while you prepare the spice rub. Mix 2 tablespoons brown sugar with one of the spice mixtures in a small bowl. Rub spice rub all over the pork butt.
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