Sweet Pulled Pork BBQ

Sweet Pulled Pork BBQ

Wes Fryer
My favorite way to cook pulled pork on my backyard wood pellet smoker
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Prep Time 1 hour
Cook Time 12 hours 30 minutes
Course Main Course
Cuisine American


  • 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!


  • 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!


  • 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!


Keyword bbq, pork, smoker
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