Smoked Pulled Pork
Smoked Pulled Pork: The Low and Slow Path to BBQ Perfection
There’s a certain magic in the art of smoking, and few things exemplify it as beautifully as perfectly smoked pulled pork. This isn’t just about cooking meat; it’s a patient, flavorful journey where time, smoke, and a little bit of love transform a humble cut of pork into a tender, smoky masterpiece.
The process of low and slow smoking allows the rich flavors of your chosen wood to deeply penetrate the meat, while the gentle heat renders the fat, resulting in incredibly juicy and pull-apart tender pork. Whether you’re using a simple dry rub or experimenting with brines and injections, the end result is a smoky, savory delight that’s perfect for piling high on buns, topping nachos, or enjoying on its own. Gather your wood chips, fire up your smoker, and get ready to embark on a flavorful adventure that culminates in the ultimate BBQ experience: glorious smoked pulled pork.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 7 hours
- Yield: 24 servings 1x
- Category: Main Dish
Ingredients
- 6–10 lbs pork butt
- Rubs: BBQ Pit Stop Pork Star Rub & Obie-Cue’s Sweet Rub BBQ Spice
- Injection: Oakridge BBQ Game Changer Brine & Injection
- Yellow Mustard
- Honey or butter (optional)
Instructions
- Preheat your smoker to 250 degrees.
- Mix your injection according to directions on the package.
- Prep your pork butt by trimming some of the fat off of the top so your rub can stick to the meat. Leave some of the fat on the bottom.
- Place your pork butt in a disposable aluminum foil pan and inject the meat in a grid pattern of one-inch cubes. (Be careful to not let the needle poke out of the side or the bottom, this helps keep the injection inside the pork.)
- Cover with foil and let it set in the fridge for up to 4 hours.
- Do not season the meat until right before putting in the smoker!
- Remove the butt from the fridge; be gentle with the pork so you don’t squeeze out the injection.
- Pat dry, then slather the butt with a very generous amount of mustard. Follow that by a generous amount of your rubs.
- Add a sweet layer, (I like the Obie Cue’s Sweet Rub) or anything sweet, even brown sugar.
- Place pork in the smother. Once placed – DO NOT OPEN THE LID for a couple of hours.
- Once the bark on the outside of the meat is set, meaning, once the bark doesn’t just scratch off with your fingers, it is now time to wrap.
- Pull the pork off and place it inside a large double-layered sheet of heavy-duty foil. I like to add more rub along with a few ounces of clover honey or butter. (I use about 6-8 Tbsp in pats on top.)
- Seal tight and put it back on the smoker.
- After a few hours, start checking the internal feel of the meat. Make sure your thermometer slides through different parts of the pork butt with ease.
- If there is any resistance, leave it on the smoke for a while longer.
- Once you are finished, break the seal on the foil and pour out the au jous, then wrap your pork in a towel and place into a cooler for an hour, if possible. White the meat is resting, heat up your BBQ sauce on the stove.
- Pull the pork out of the cooler and pull it. I like to add some sauce (au jous) to the pulled pork, although it is not necessary.
- Serve & enjoy!
Keywords: Main Dish, Dinner, Meat, Pork, Smoked Pork, Pulled Pork
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