Ingredients
Equipment
Instructions
Prepare the Pork Butt
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Trim any hard fat on the pork butt, and trim any loose pieces of meat left on from the butcher
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Optional: Smother the pork butt in thin layer of prepared mustard
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Season the pork butt completely with a medium coating of Tailgater’s Party Rub
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Add a heavy top layer of SuckleBuster’s Honey BBQ Rub
Smoke the Pork Butt – setting the Bark
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Set the smoker cooking temperature to 300 degrees
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Place the seasoned pork but on the smoker
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Spritz every 1 hour with apple juice
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Cook to an internal temperature of 165ºF, about 3 to 4 hours. At this point the bark (outter layer of the meat) is set.
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Remove from the smoker and place in a foil pan, cover tightly with aluminum foil, then place back on the smoker
Finish the Pork Butt
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Continue cooking until the pork butt reaches an internal temperature of 206ºF, about 3 more hours
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Remove from smoker, and remove aluminum foil to let the pork butt steam off for 15 minutes to prevent overcooking, and resets the bark
Resting and Pulling the Pork Butt
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Cover the pork butt back up with foil, and let it rest for 1 hour or more
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After resting 1 hour then pull/shred the pork butt
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Optional: Strain the panned juice to remove chunks of fat, and then add the juice back to the meat for additional moisture and flavor
Serve Pulled Pork Sandwiches
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Butter and toast the buns
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Add 6 – 8 oz of the pulled pork
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Top with SuckleBusters Original BBQ Sauce
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Serve and enjoy!
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