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Smoking my first pork butt this weekend

post #1 of 5
Thread Starter 
Hey all,
I have an18.5 inch WSM and will be attempting to cook a pork butt this weekend. The end product I want is for it to be like NC pulled pork. Any advice you could give me would be appreciated including what rub and a good NC sauce. Thanks in advance.
post #2 of 5
1 c ketchup
1 c apple cider vin
1 tbs frenchs mustard
3 tbs dark brown sugar
2 tbs molasses
1 teaspoon salt
Red pepper flakes

Make a day before to allow flavors to meld
post #3 of 5

Here is my go to recipes...JJ


Mild Bubba Q Rub (All Purpose)


1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice


For more heat add Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there...



Tangy Pulled Pork Finishing Sauce


This is more of an Eastern North Carolina style Finishing Sauce...


2 C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

1/2 tsp Grnd Allspice


Optional: Red Pepper Flakes to taste.


Combine all and whisk well. Let rest, at room temp, a minimum of 30 minutes for the flavors to meld together. Or bring just to a simmer and remove from heat...JJ


post #4 of 5
Thread Starter 
Thanks for the suggestions
post #5 of 5
Thread Starter 
Help! I got a little ambitious and smoked a brisket with what ended up being a 8 pound shoulder. I started at 6:30 pm and attempted to fast smoke it so I could refrigerate it and reheat it later today. However the smoker did not come up the 325 due to me making the mistake of putting water in the pan. The. I got the big stall on both. Bottom line is they did not finish till about 45 minutes ago. Both are foiled and currently in the oven at 170. I have not put finishing sauce or pulled the pork yet. Also I will not be transporting it until 3:00. Should I leave them in the oven that long, pull them out and put in fridge and when should I pull the pork and put finishing sauce on it? Your help is appreciated.
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