Low and Slow Pulled Pork Barbecue Recipe by the BBQ Pit Boys
Written by Bethany on January 15th, 2009
BarbecueWeb
Pulled Pork Sandwiches anyone? Try this easy to do recipe for real BBQ Pulled Pork, all done on a simple backyard BBQ smoker. All you need for this Pulled Pork Barbecue is 8-10lbs. of Boston Butt, also known as Pork Shoulder, and your favorite Dry Rub and Barbecue sauce. After trimming off the excess fat, and lightly coating the pork with dry rub, smoke the Butt low and slow at 225f-275f for about 12 hours on your backyard Smoker. When the internal temp. of the meat reaches around 175f-195f …
Tags: Dry Rub, Pork Sandwiches
25 Comments at "Low and Slow Pulled Pork Barbecue Recipe by the BBQ Pit Boys"
thanks
Food porn! I love it!
I have a ceramic cooker, but the idea is the same. In this case, stick a thermometer in the top vent for your temp. reading. If its too high, gradually close the bottom and top vents a little at a time over a period of time. The temp change isnt instant, but eventually controlling it becomes second nature. The more you restrict air into the bottom, the lower the temp you will get and more smoke produced.
I wouldn’t have been able to get to the pulling stage, I would be eating the huge chunks straight of the bone. Awesome.
I can’t smell it but i am salivating like a dog… LOL!
you want smelavishion go in the kitchen and cook something lol
how do you regulate the temperature using the vents ? thanks
youtube needs to do the smelavishion
hey canson81, your q shack may be adding a ajou sauce before serving. Try leaving the fat cap on. The WSM water smoker makes for a moist barbecue but remember you are smoking the pork shoulder, a tough fibrous muscle for 10-12 hours. Next time you are at your q joint, check out what they are doing. -BBQ Pit Boys
I’ve been using this recipe on a WSM since last summer but I have one problem. I’ve been cooking the butts until they’re falling apart. But the meat just isn’t as moist as the Q joint in my neighborhood. A buddy suggested I use foil halfway into the process but that just doesn’t seem right. What do I need to do to get that juicy moist consistency?
Thought you were going Wilford Brimley. My mistake.
Man that smells good.
haha sprinkle litely all over the butt
lmao
how the hell can this be recommended for me?!?!
hey bbq pit boys
i got a small grill with a little smoker box i can put in the base of it with the wood chips. any tips? kinda pointless to do it this way?? HELP! haha
hey britishcolumbiasanta, “Pork Butt” is an old term used by butchers in some parts of the country, but is actually meat from the Pork Shoulder. A bit confusing. -BBQ Pit Boys
im only 14, so I dont know alot about types of meat, but if this is pork butt, why is it called pork shoulder? just so it sounds nicer? i’d appreciate a reply, thanks.
You have a very cool voice that goes with the video
sharp knife?
same….
Smoking pork butt… what a great excuse to drink some beer!
then take away his smokes haha
I got a smoker in my backyard the problem is the sob is drinking all my beer
So why´d this end up on my recomended list
oh yeah. thats nice stuff =) yuuummmm