There is nothing like BBQ pulled pork when it's done right!
I use two methods with foiling and without. This recipe will
be without the use of foil and will produce a thicker bark.
Let's get started by preparing the pork the night before
the cook. I like to trim and season my pork butt's and let
them sit wrapped in the refrigerator over night. This allows
the seasoning to get into the meat.
Trim most of the excess fat off the Pork butts.
Rub the butt's down with good old Yellow mustard. The
mustards flavor will drastically change when smoked.
Shake on some Garlic Powder. Next liberally coat the pork butts with
Jack's Old South Hickory dry rub.
Now sprinkle on a generous amount of Brown Sugar and rub
it in good. Turn the butt's and repeat the seasoning steps
Once the pork butt's are seasoned, wrap them in plastic
wrap and refrigerate over night.
Next morning... Get an early start as this cook may take
anywhere from 10 to 14 hours depending on the size of the
butt's and the fat content. I started at 5 AM for this cook.
Pre-heat your smoker to 225 degrees. Once the smokers
going you can remove the pork butt's from the
refrigerator and unwrap them. Pour some Tree Top Apple Juice
into a cup. Using a sterile flavor injector, start injecting
the the meat every 2" to 3" and slowly draw the needle back
as you inject. This will evenly distribute the injection
throughout the meat.
Once your smoker has come up to temp and the pork is
injected place them in your smoker evenly space apart. If
your cooker has a hotter area place the largest piece of
meats in that area. Now close the lid and let them slow cook
for 2 to 3 hours.
Place some apple juice in a clean misting bottle. Use
this to mist the Pork butts every 2 to 3 hours. Slow cook
the pork butt's until the internal temperature reaches 205
degrees. Then remove them from the cooker and place them in
a aluminum pan and cover with foil. let stand 45 minutes to
allow the juices to distribute and the meat to cool a bit.
Using a fork begin pulling the meat apart. It should pull
apart very easy. Pick out and toss any pieces of fat you
wish not to consume. Most the fat should be mostly cooked
down at this point.
Pile the pulled pork high atop a quality bun and top with
your favorite BBQ Sauce. In my case I use the following.
Serve with a pan of beans and you might want to put them
in the smoker while the Butt's are cooling. A pan of Honey
Cornbread is another great side. If you like your Pulled
Pork Memphis style, well pile on some slaw on top of that
mountain of pork then add the top bun!