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Meal Instructions
Specimen #0227·SMOKER·Weekend Project

Smoked Pulled Pork Butt

An 8-lb pork shoulder rubbed the night before, smoked at 225°F over hickory for 12 hours, wrapped at 165°F and pushed to 203°F for the definitive Southern pulled pork.

Cook temp
225°F
Total time
13h
REST
60m
Serves
12
PULL AT
145°F
Ingredients
8 lbs Bone-In Pork Butt (Boston Butt)
3 tbsp Brown Sugar
3 tbsp Smoked Paprika
2 tbsp Kosher Salt
1 tbsp Black Pepper
1 tbsp Garlic Powder
1 tbsp Onion Powder
2 tsp Mustard Powder
1 tsp Cayenne
3 chunks Hickory Wood Chunks — fist-sized, or apple for milder smoke
Equipment
Charcoal Smoker or Pellet Grill
Leave-In Probe Thermometer
Instant-Read Thermometer
Butcher Paper
Empty Cooler for Rest
Hickory or Apple Wood Chunks
DirectionsGet to the point
1Rub 8 lb pork butt with paprika-brown sugar-salt blend; refrigerate 24 hrs.
2Smoke at 225°F over hickory until 165°F internal (about 8 hrs).
3Wrap tightly in pink butcher paper; return until 203°F internal (about 4 more hrs).
4Rest 1 hour wrapped in a dry cooler; shred and toss with pan juices.
Dad pro tip

Around 170°F internal, the pork will hit 'the stall' — the temp will hang there for hours as evaporative cooling matches the smoker heat. Wrapping at 165°F is the pit-master trick to power through the stall in 45 minutes instead of 3 hours.

Kid adjustment

Reserve a portion of the shredded pork before saucing and toss with 2 tbsp mild BBQ sauce and 1 tsp honey. Kids get a sweeter, smoke-free version on slider buns; adults get the full deal.

Reheat

Reheat pulled pork in a covered dish at 300°F for 20 minutes with 1/4 cup pan juice or apple juice to keep it moist. Never microwave a big batch — the outside dries before the inside warms.

BASIS: Tested on an 8-lb bone-in Boston butt, dry-rubbed 24 hours, smoked at 225°F using hickory chunks on a Weber Smokey Mountain 22, wrapped in butcher paper at 165°F internal, pushed to 203°F, rested 1 hour in a cooler.395 kcal · 42g protein · 3g carbs · 22g fat
USDA FoodData Central #167902 (pork shoulder)
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