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SmokePit.com -  Traeger Pellet Grill Hisckory apple wood fire smoked Pulled Pork Butts Recipe smoking meats smokers and tips


Smoke it and they will come!

Pecan & Cherry
Smoked
Cherry Dr. Pepper
Injected Pork Butts

(BBQ Pulled Pork)

 

Welcome to my smoking meats recipes site. Visit my recipe list for the complete list of smoked foods. My smoked meats recipes will be changing indefinitely as I plan to improve existing recipes and add new ones on a continual basis. Whether you are new to smoking meats or you are a seasoned veteran, I hope to provide a little something for everyone. All recipes within this site will contain detailed preparation instructions and video shot in HD to clearly demonstrate the specific tips and techniques I used to smoke the meats. Be sure and stop in frequently and browse the smoking meats recipes. All new recipes will be tagged with “New Smoke” labels so you can quickly navigate to the recipes of interest. Remember… Cooking times will vary so always use a thermometer.

 Good luck on your next smoke and feel free to email me with any feed back or smoking meats related questions you may have.  “Smoke it and they will come!”

 

SmokingPit.com - Great smoking recipes tips techiques smoker and grilling information. Traeger Texas Pellet Grills.

 

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Recipe Information

Ingredients:

2 to 4 (6-10 lbs.) Pork Butts
Cherry Dr. Pepper
Jack's Old South Hickory dry rub
Yellow Mustard
Garlic Powder
Brown Sugar

SmokPit.com BBQ Sauce

1 Cup Cherry Dr. Pepper
1 1/2 Cups Sweet Baby Rays original
3 Tbsp. brown sugar
3 Tbsp. Honey

 

Preparation:
Let's get to smoking meats! Trim most of the excess fat off the Pork butts.

Liberally coat the entire Pork Butts with yellow mustard. Liberally coast the pork butts with Jack's Old South Hickory dry rub.
Pour some diet Cherry Dr. Pepper into a spray bottle and lightly mist the pork butts. Sprinkle on some brown sugar all over the pork butts. Rub in the brown sugar.

Wrap in plastic wrap and refrigerate over night. (12 hours or more).

Following morning early... I start at 4:30 AM.
Use a flavor injector and inject the Pork butts with a fair amount of Cherry Dr. Pepper.

Preheat the smoker to 225-230 degrees. This smoke was done on a Yoder YS640 wood fired pellet smoker. Place pork butts in smoker fatty side up. Smoker for 4.5 hours then mist with Cherry Dr. Pepper. Continue to mist every two hours with Cherry Dr. Pepper. Cook roughly 1 hour per pound.

If you wish to foil the butt's as allot of folks do, follow the next step. Skip the next step if you wish not to foil. The difference is the foiled cooks a bit faster and I think turns out better. The un-foiled method provided for a darker bark. In this video I did not foil the butt's.

When the pork reaches 175 degrees remove from smoker and place in aluminum pans. Add a cup to 2 cups Diet Cherry Dr. pepper. Just pour it over the pork butt's and then cover in foil. Place back into cooker. Remove foil when meat reaches 205 degrees. Drain the fat from the aluminum pans. Place back in smoker. The temperature will drop a bit.
 
Finish cooking until pork come back up to 205 degrees. Don't worry! This is not too hot, in fact it will produce the most amazing pulled pork. When desired temperature is achieved pull the pork butts from your pit.

Cover with foil and let stand 30-40 minutes. This is a great time to put some beans into a pie tin and place in the smoker. Stir them every 15 minutes until pork is ready.

Mix the Sweet Baby Rays, Cherry Dr.Pepper, honey and brown sugar. Heat up on stove then cool. This will make an amazing barbecue sauce.

When pork is ready, using a forks, pull and shred the pork. Pull off any fat and put aside for your dogs. There should be very little fat. Most of it should have rendered down. Your done! The smoking process is complete. It's plate it up time. Serve with onion buns, beans, coleslaw and corn bread.

Hope you enjoyed the smoking meats recipe video!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SmokingPit.com - Yoder YS640 Pecan & Cherry Smoked Cherry Dr. Pepper Injected pork butts for pulled pork. Great pork barbeque with a sweet and smokey dry rub. Seasoning the pork!

SmokingPit.com - Smoked hickory Smoked Cherry Dr. Pepper Injected pork butts for pulled pork. Great pork barbeque with a sweet and smokey dry rub. Rubbiing in Brown Sugar.

SmokingPit.com - Smoked hickory Smoked Cherry Dr. Pepper Injected pork butts for pulled pork. Great pork barbeque with a sweet and smokey dry rub. Fully seasoned!

SmokingPit.com - Yoder YS640 Pecan & Cherry Smoked Cherry Dr. Pepper Injected pork butts for pulled pork. Great pork barbeque with a sweet and smokey dry rub. Ready for a night in the fridge.

SmokingPit.com - Yoder YS640 Pecan & Cherry Smoked Cherry Dr. Pepper Injected pork butts for pulled pork. Great pork barbeque with a sweet and smokey dry rub. Injecting the pork.

SmokingPit.com - Yoder YS640 Pecan & Cherry Smoked Cherry Dr. Pepper Injected pork butts for pulled pork. Great pork barbeque with a sweet and smokey dry rub. Tacoma WA Washington

SmokingPit.com - Yoder YS640 Pecan & Cherry Smoked Cherry Dr. Pepper Injected pork butts for pulled pork. Great pork barbeque with a sweet and smokey dry rub. Pulling the pork!

SmokingPit.com - Yoder YS640 Pecan & Cherry Smoked Cherry Dr. Pepper Injected pork butts for pulled pork. Great pork barbeque with a sweet and smokey dry rub. BBQ Pulled Pork.

 

 

 

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