Low and Slow Pulled Pork Barbecue Recipe by the BBQ Pit Boys
By Bethany. Filed in Cooking & Recipes |
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
Thursday, January 15th 2009 at 9:05 am
thanks
Saturday, January 17th 2009 at 2:03 am
Food porn! I love it!
Monday, January 19th 2009 at 3:52 pm
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.
Wednesday, January 21st 2009 at 7:55 am
I wouldn’t have been able to get to the pulling stage, I would be eating the huge chunks straight of the bone. Awesome.
Wednesday, January 21st 2009 at 2:20 pm
I can’t smell it but i am salivating like a dog… LOL!
Friday, January 23rd 2009 at 11:58 pm
you want smelavishion go in the kitchen and cook something lol
Monday, January 26th 2009 at 10:04 pm
how do you regulate the temperature using the vents ? thanks
Tuesday, January 27th 2009 at 12:53 pm
youtube needs to do the smelavishion
Thursday, January 29th 2009 at 12:25 am
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
Thursday, January 29th 2009 at 10:05 am
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?
Saturday, January 31st 2009 at 5:20 pm
Thought you were going Wilford Brimley. My mistake.
Tuesday, February 3rd 2009 at 2:22 am
Man that smells good.
Wednesday, February 4th 2009 at 3:53 am
haha sprinkle litely all over the butt
lmao
Wednesday, February 4th 2009 at 10:32 am
how the hell can this be recommended for me?!?!
Friday, February 6th 2009 at 6:12 pm
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
Monday, February 9th 2009 at 10:35 pm
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
Tuesday, February 10th 2009 at 7:02 am
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.
Friday, February 13th 2009 at 2:29 am
You have a very cool voice that goes with the video
Monday, February 16th 2009 at 12:09 am
sharp knife?
Tuesday, February 17th 2009 at 8:43 am
same….
Thursday, February 19th 2009 at 11:29 pm
Smoking pork butt… what a great excuse to drink some beer!
Friday, February 20th 2009 at 7:38 am
then take away his smokes haha
Monday, February 23rd 2009 at 7:29 am
I got a smoker in my backyard the problem is the sob is drinking all my beer
Wednesday, February 25th 2009 at 4:51 pm
So why´d this end up on my recomended list
Friday, February 27th 2009 at 12:20 am
oh yeah. thats nice stuff =) yuuummmm