Welcome to the SMF Family...Pulled pork is one of the easiest meats to smoke. If you figure 1Lb per person, you will end up with around 1/2LB of Pulled Pork. That is a MAN Sized plate portion or 2 BIG sandwiches per person. If you can get you smoker to a steady 225-250*F you will have it licked. The night before shmear the Butt with Yellow Mustard and your favorite Rub, I will add a basic one you can try, don't worry about the mustard flavor after the cook it is barely perceptable but it make the rub stick well. Wrap it up and rest over night in the fridge. Some folks like to Inject apple juice or other liquid to add flavor and moisture. While this is not necessary for Pork Butts, it is an option. Just understand that there is a risk of pushing surface Bacteria into the meat and if the smoker should die for several hours during the cook,the meat may be unsafe to eat. Next day, Fire up your smoker getting it heated and rolling some TBS, Thin Blue Smoke. Place in the meat and figure on 2 hours per pound plus a 1-2 hours of CYA Pad/rest time. For each 50°F increase in smoker temp, you can subtract a half hour per pound of cook time. You now have a choice to make. You can smoke to 165* and wrap in foil, or place in a foil covered pan, with some Foiling Juice, apple juice or other favorite liquid then place it back in the smoker or oven to finish cooking...OR...You can smoke it the whole time no foiling to the finished temp. Foiling usually knocks off some cook time but you sacrafice that crunchy Bark that forms on the exterior smoking the whole time. You are looking to take the meat to an internal temp of 205*F before you try to pull it. You must either let it Rest on the counter, tented in foil, 30 minutes before pulling or you can wrap in foil and some old towels and stuff the pork in a cooler to rest and hold temp for up to 5 hours or so while you get everything else ready to go. After pulling add a finishing sauce to keep the meat moist and add some flavor and serve with your sides and BBQ Sauce. I'm partial to Coleslaw or Greens and Mac 'n Cheese with a KC Style sauce...
Chips last about 30-40 minutes in an MES, Pellets burn faster and can flame up. However, it is a good idea to invest in an AMNPS A-MAZE-N Pellet Smoker. This device will give about 10 hours of TBS per load, real nice on an overnight 16 hour Butt or Brisket smoke... https://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8
This Rub is a good start if you have never made one. Adding more Blk Pepper and/or Cayenne will turn up the heat. Anything else just ask...JJ
Mild Bubba Q Rub
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
Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.
Makes about 1C, enough for 2 8LB Butts or 4 racks of Ribs.
Foiling Juice / Sweet Pulled Pork Finishing Sauce
For each Rack of Ribs Combine:
1T Pork Rub, yours
1/2 Stick Butter
1/2C Cane Syrup... Dark Corn Syrup...or Honey
1/4C Apple Cider...or Juice
Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.
Simmer until a syrupy consistency.
Allow to cool for 5 minutes, pour over foiled Ribs and
run your 2 hour phase of 3-2-1. For the last phase return
the ribs to the smoker BUT reserve any Juice remaining
in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.
For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, skip the Butter.
If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.
Cover the pan with foil and continue to heat to 205*F for pulling.
At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.
Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.
If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.
When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.
I was AMAZED...No additional sauce needed. ENJOY...JJ
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 Red Pepper Flake. Add more if you like Heat.
1/2 tsp Grnd Allspice
Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.
For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ
Edited by Chef JimmyJ - 6/8/15 at 7:53pm