CheapPrick wrote:Hi Damn, Cheep here.. I'm dyin for some good pulled pork.. you got a recipe to share?
Rub a butt with salt n pepper, other things if you like. I don't feel like it makes that much of a difference to make a super complex rub. Back end seasoning makes a much bigger impact, but I also wouldn't do a butt straight raw. Needs salt n pepper.
Put it on a smoker with smokey hardwood at a low temp 240-260 max. Keep it there about an hour per pound if just doing one.
When you can stick a skewer through the meat with little resistance, wrap it in foil and put it in a cooler for a few hours. Temp probes say this is 205F ish. I've had tough shoulder at 205 tho, so I just go till it feels tender. Guy who did the mass bbq before me would remove and wrap at 195. We have had similar results.
I've overthought and overworked pulled pork so many times. But it really makes itself. Couple years back I was tasked with smoking butts to feed 1k people. I was chitting my pants nervous. But it turned out fine, as pretty much any pork butt does. It's really hard to screw up if you keep temps low and times long. I've done hundreds of pounds of pork shoulder at this point. I'm no pro, not gonna claim I am, but I've adopted the same philosophy I took with homebrewing. Relax, don't worry, have a beer. Just let it do its thing. Keep the temps stable and the smoke chooching and all's well. Only thing I really watch early is don't want too much smoke or you get an off flavor. Soaking the smoking wood in water seems to solve this.
You can certainly get technical with it. But I learned by getting stuck feeding 1k people at a mass bbq event. Prior to that I had made complex rubs, was super anal about temps, would mop with cider n stuff, trying to do all the stuff I read on the internet to make the best bbq. But with 18 butts on, and only one temp probe across 3 smokers I quickly adopted cooking by feel.
