With a new toy in the backyard, it’s no surprise I’ve done back to back weeks of BBQ. This weekend I put the smoker to work doing some Pulled Pork. Friday after I work I made a trip to west Los Angeles to Lindy & Grundy and picked up a beautiful 6 1/2 lb bone-in pork butt. Here it is the day before after I applied the rub.
We were having neighbors over so it was the first time I would have guests to try what came out of the smoker. My biggest worry was having it ready on time. Concerned I may not have enough time even though I placed the meat in the cooker at 6:30am with guests coming at 6pm, I decided to up the temperature from 225 degrees to 250 for the full cooking time.
The pork did come out with a more darker crust than I’d expect with a slower cooking time, but it wasn’t burnt. There was a pretty good crunch and the hotter temperature proved a good solution as the internal temperature of the pork came to 195 degrees after 11 hours which gave me time to pull the pork before guests arrived. Here is how it looked falling off the bone after I pulled it out of the smoker.
I pulled the pork and lined a pan and covered it with foil then placed it back into the smoker for when we were all ready to eat. The end product was full of smoky flavor, had some great pieces of “bark” and was fairly moist though I could’ve taken it out about a hour or half hour earlier when the internal temperature hit 190 degrees for a more moist meat. The pulled pork was served with two homemade barbeque sauces: Mustard and Sweet sauces.
Here is the end result.
- 6 1/2 lb bone-in pork butt
- 3/4 cup Hot Smoked Paprika
- 1/4 cup Black Pepper
- 1/4 cup Salt
- 1/4 cup Dark Brown Sugar
- 2 tablespoons Garlic Powder
- 2 tablespoons Onion Powder
- Rub pork the night before or for 8 hours before putting in the smoker.
- Heat smoker to a 250 degree temperature maintaining a consistent temperature for 11-12 hours. Remove from smoker when internal temperature of meat hits 190 degrees.
- Remove and pull the pork. Serve with your favorite sauce or sauces.