Sweet Pulled Pork BBQ
My favorite way to cook pulled pork on my backyard wood pellet smoker
Equipment
- 1 wire cookie cooling rack (Keeps meat when it's been rubbed up off the cookie sheet so seasonings can better soak into the meat)
- 1 cookie sheet
- 1 9 x 13 pyrex dish (Can use foil pan if cooking after the wrap on the smoker rather than the oven)
- 1 Aluminum foil
- 1 wood pellet smoker I have a RecTeq RT-700 Bull Smoker and I absolutely love it!
Ingredients
- 1/4 cup Yellow Mustard
- 1/4 cup Molasses
- 1 Bad Byron's Butt Rub (I bought mine at COSTCO)
- 1/2 stick butter
- 1/4 cup brown sugar
- 1/3 cup Sweet Baby Ray's BBQ Sauce (can be original or Honey BBQ)
- 9 lb pork butt / pork shoulder / Boston butt Cost should be $2.50 per pound or less. Watch for sales when pork butts go for $1 per pound!
Instructions
- Preheat smoker to 225 degrees
- Trim the pork butt well, removing all the extra fat from the outside. (See video tutorial for details!)
- Mix 50/50 Yellow Mustard and Molasses
- Coat top and sides of pork butt with mustard / molasses binder
- Generously sprinkle on Bad Byron's Rub all over
- Flip pork butt and repeat for the other side
- Allow rubbed and seasoned pork butt to "setup" at least 30 minutes (on a wire cookie cooling rack if available)
- Put seasoned pork butt on the smoker for 6 to 7 hours, until internal temperature reaches approximately 165 degrees
- Move pork butt into pyrex dish (if finishing in the oven) or a large foil pan
- Add slides of butter to the top, BBQ sauce, and sprinkle generously with brown sugar
- Wrap well with foil
- Cook another 7 to 8 hours until internal temperature hits 205 degrees (Continue cooking at 225 degrees, either in the oven or on the smoker)
- Allow pork butt to REST at least an hour, preferably at least 3
- Pull out the bone and pull the pork! Enjoy!
Video
Tried this recipe?Let us know how it was!
