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SmokePit.com -  Traeger Pellet Grill Hisckory apple wood fire smoked Pulled Pork Butts Recipe smoking meats smokers and tips

 

 


 

 


 



Smoke it and they will come!

 

Hickory Smoked
Pork Butts
Injected with Apple Juice
(Pulled Pork)

 

Welcome to my smoking meats recipes site. Visit my recipe list for the complete list of smoked foods. My smoked meats recipes will be changing indefinitely as I plan to improve existing recipes and add new ones on a continual basis. Whether you are new to smoking meats or you are a seasoned veteran, I hope to provide a little something for everyone. All recipes within this site will contain detailed preparation instructions and video shot in HD to clearly demonstrate the specific tips and techniques I used to smoke the meats. Be sure and stop in frequently and browse the smoking meats recipes. All new recipes will be tagged with “New Smoke” labels so you can quickly navigate to the recipes of interest. Remember… Cooking times will vary so always use a thermometer.

Good luck on your next smoke and feel free to email me with any feed back or smoking meats related questions you may have.  “Smoke it and they will come!”

Recipe Information

Ingredients:

SmokingPit.com - Great smoking recipes tips techiques smoker and grilling information. Traeger Texas Pellet Grills.

2 or 4 7-8 lbs. Pork Butts
Jack's Old South Hickory Dry Rub
Yellow Mustard
Brown Sugar
Garlic Powder
Apple Juice

 

Preparation:
There is nothing like BBQ pulled pork when it's done right! I use two methods with foiling and without. This recipe will be without the use of foil and will produce a thicker bark.

Let's get started by preparing the pork the night before the cook. I like to trim and season my pork butt's and let them sit wrapped in the refrigerator over night. This allows the seasoning to get into the meat.

Trim most of the excess fat off the Pork butts.
Rub the butt's down with good old Yellow mustard. The mustards flavor will drastically change when smoked.  Shake on some Garlic Powder. Next liberally coat the pork butts with Jack's Old South Hickory dry rub.

Now sprinkle on a generous amount of Brown Sugar and rub it in good. Turn the butt's and repeat the seasoning steps above.

Once the pork butt's are seasoned, wrap them in plastic wrap and refrigerate over night.

Next morning... Get an early start as this cook may take anywhere from 10 to 14 hours depending on the size of the butt's and the fat content. I started at 5 AM for this cook.

Pre-heat your smoker to 225 degrees. Once the smokers going you can  remove the pork butt's from the refrigerator and unwrap them. Pour some Tree Top Apple Juice into a cup. Using a sterile flavor injector, start injecting the the meat every 2" to 3" and slowly draw the needle back as you inject. This will evenly distribute the injection throughout the meat.

Once your smoker has come up to temp and the pork is injected place them in your smoker evenly space apart. If your cooker has a hotter area place the largest piece of meats in that area. Now close the lid and let them slow cook for 2 to 3 hours.

Place some apple juice in a clean misting bottle. Use this to mist the Pork butts every 2 to 3 hours. Slow cook the pork butt's until the internal temperature reaches 205 degrees. Then remove them from the cooker and place them in a aluminum pan and cover with foil. let stand 45 minutes to allow the juices to distribute and the meat to cool a bit.

Using a fork begin pulling the meat apart. It should pull apart very easy. Pick out and toss any pieces of fat you wish not to consume. Most the fat should be mostly cooked down at this point.

Pile the pulled pork high atop a quality bun and top with your favorite BBQ Sauce. In my case I use the following.

SmokingPit-BBQ-Sauce.htm

Serve with a pan of beans and you might want to put them in the smoker while the Butt's are cooling. A pan of Honey Cornbread is another great side. If you like your Pulled Pork Memphis style, well pile on some slaw on top of that mountain of pork then add the top bun!

Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SmokingPit.com - Yoder YS640 - Smoked hickory & apple wood pork butts for pulled pork. Great pork barbeque with a sweet and smokey dry rub. Tacoma WA Washington

SmokingPit.com - Smoked hickory & apple wood pork butts for pulled pork. Great pork barbeque with a sweet and smokey dry rub. Tacoma WA Washington

SmokingPit.com - Smoked hickory & apple wood pork butts for pulled pork. Great pork barbeque with a sweet and smokey dry rub. Tacoma WA Washington

SmokingPit.com - Yoder YS640 - Smoked hickory & apple wood pork butts for pulled pork. Great pork barbeque with a sweet and smokey dry rub. Tacoma WA Washington

SmokingPit.com - Yoder YS640 - Smoked hickory & apple wood pork butts for pulled pork. Great pork barbeque with a sweet and smokey dry rub. Tacoma WA Washington

SmokingPit.com - Yoder YS640 - Smoked hickory & apple wood pork butts for pulled pork. Great pork barbeque with a sweet and smokey dry rub. Tacoma WA Washington

SmokingPit.com - Yoder YS640 - Smoked hickory & apple wood pork butts for pulled pork. Great pork barbeque with a sweet and smokey dry rub. Tacoma WA Washington

SmokingPit.com - Yoder YS640 - Smoked hickory & apple wood pork butts for pulled pork. Great pork barbeque with a sweet and smokey dry rub. Tacoma WA Washington