Smoked

Step-by-step instructions on how to smoke a pork butt. Lathered in a homemade pulled pork dry rub and slowly smoked over apple wood will result in the most tender pulled pork perfect for so many meals! Learn more

INGREDIENTS

MARINATE

Baste pork with mustard. Mix dry ingredients then rub over the pork. Cover with saran wrap and marinate in fridge for 12-24 hours. Rest on the counter while smoker preheats to 225°. Full Directions Here

Smoke low and slow, fat-side-up. Once internal temperature reaches 165°, remove from smoker, spray with apple juice, and double wrap in foil. Place back in smoker.

Once internal temperature reaches 203°, remove from smoker and wrap in a beach towel. Place in an empty cooler and let rest for an hour.

SHRED MEAT

Unwrap, place in a deep pan, and shred, discarding any visible fat. Let the meat cool for 2-3 minutes, then serve. Enjoy! Full Recipe

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Smoked

PORK BUTT

INGREDIENTS

Yellow Mustard | Pork Shoulder Salt | Turbinado Sugar Light Brown Sugar Smoked Paprika | Chili Powder Black Pepper | Garlic Powder Onion Powder | Cumin Cayenne Pepper | Dry Mustard Ground Coriander

MARINATE

Smoke low and slow, fat-side-up. Once internal temperature reaches 165°, remove from smoker, spray with apple juice, and double wrap in foil. Place back in smoker.

SMOKE

Once internal temperature reaches 203°, remove from smoker and wrap in a beach towel. Place in an empty cooler and let rest for an hour.

REST MEAT

SHRED MEAT

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Recipes