And THAT is the reason that I constantly get the feedback from everyone that eats it that my pulled pork is the best they’ve ever had. Look at these pictures – the first was taken after smoking for 5 hours and placing in the aluminum pan, the second was taken after being wrapped for about 6 hours. It saves massive amounts of natural juices that you would lose otherwise. It speeds up the cooking process to more thoroughly cook your pork butts all the way throughĢ. Let’s look at the reasons why it makes sense to wrap so you can have a better understanding of exactly when you should wrap.įor the TL DR crowd the answer is you should wrap the pork butt after 5 hours.ġ. I’m not going to get into a long discussion on this, I’m just going to make one comment: World Champions wrap.
Make some award winning bbq sauce, grab a bun and enjoy the heck out of it. So, about 12 minutes of prep time, 12 hours of cooking time, and you’ll have the absolute juiciest pulled pork you’ve ever had. This allows some of the juices to be absorbed back into the meat, and for it to cool enough for you to pull it. Make sure you let it rest for about an hour before pulling. And I’m not gonna lie – that’s just cool. When you hit 200, the bone will pull clean every time, guaranteed. The goal is to get the internal temperature up to 200. Use this as an opportunity to spray the pork butt with some apple juice and sprinkle more rub. If you’re using your grill with indirect cooking, you’ll need to rotate the pork butt every hour to ensure all sides cook evenly. You’ll want the smoke to billow non-stop for about 5 hours. Make sure you have tons of wood ready to put on. Get your smoker going at a cool 225-250, or set your grill up for indirect cooking, and throw on your meat. This allows the fat to easily seep into the meat…and who doesn’t want more fat in their meat?įor this recipe you can use my All Purpose Rub, and cover every inch of the pork butt. Trim excess fat from the top of the butt to maximize your surface area for barkĪnd score the fat cap on the bottom. And if you don’t have a smoker, it makes it more difficult, as you’ll need to rotate the meat regularly so all sides spend equal time facing the heat. But to do it right, it’s extremely time-consuming. The process is remarkably easy, actually. It seems everyone loves it, and I can’t blame them for constantly requesting it – it’s a deliciously smoky, juicy, tasty treat.
This has become a staple for nearly every event and party that I do. They’re all interchangeable terms with the same delicious result: Pulled Pork. One of the big four competition categories. Set aside the time, follow this technique and you will have some Extraordinary pulled pork! You will want to cook the butt in the smoke for about 5 hours, wrap it in foil and then cook for another 6 hours. You are going to need between 10-12 hours to smoke a 10 pound pork butt at 225F.
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