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!
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