Pulled Pork Recipe – Competition Style Irksome-Smoked Pork Butt Method

If y'all want to produce delicious pulled pork recipe, you MUST start with a good quality raw product. Knowing how to select the perfect butt is crucial. I cook fresh not frozen 8-10 lb. Boston Butts. Either way, I always become the production fresh from my local butcher. When selecting a butt it is important to know exactly what you are looking for. Kickoff off I desire a butt that has a large money muscle on the forepart. The Money Musculus is the best office of the butt. Information technology is located on the end that is farthest from the round bone. It is very tender and when properly cooked, information technology tin fifty-fifty be sliced with a sharp knife. Also look for a butt that has a large horn muscle or meat under the y of the blade bone. This meat is well-nigh equally tender as the coin muscle and since it is right side by side to the os, its packed with flavor. Money Muscle and Sections of a Pork Butt Video

Tell your butcher exactly what you are looking for, and he should be able to assistance you lot select the best cuts of meat. Often my butcher lets me go back into the meat cooler and sort through his inventory myself. and FYI… It never hurts to bring some BBQ also, keeping the butcher happy is a proficient thought. Preparing your Pulled Pork Recipe for cooking I always inject pork butts. This helps get wet and flavor on the inside of the meat that Dry Rub alone cannot accomplish. Y'all can go a cheap injector at the grocery store and it will get the job done. Pulled Pork Recipe Injection:

  • one cup Apple Juice
  • one loving cup H2o
  • one/two loving cup Brown Saccharide
  • ane/two cup Salt
  • 1 TBS Soy Sauce
  • 1 TBS Worcestershire Sauce

This injection is enough to use for two 8-10lb Boston butts. Place the meat in an aluminum pan and begin injecting. Insert the injection needle into the meat and printing downwardly on the plunger. Don't pull the needle all of the way out of the injection site. Instead, go in at a unlike bending and inject once more. I do this 3 times at each injection site and move it around the unabridged butt. There volition be some injection that seeps out. This is normal. In one case yous get the butts injected, identify them in a large zilch-lock bag, pour any injection that seeped out over the butt, and place in a refrigerator or on ice. You want the butt to marinate for at least 4 hours. Take the butt out of the naught-lock bag and place on a working surface. Drain it completely and pat dry with paper towel and let it come up upwards to room temp for near xxx – 45 minutes. The next step is to apply a good quality dry rub. Yous can use any dry rub that you like. But we ever employ our own recipe, Killer Hog'due south The BBQ Rub. Outset, coat the barrel with a couple of tablespoons of plain ole yellow mustard. This volition create a ways for the rub to stick to the meat. And so liberally sprinkle the dry rub over the meat and gently massage information technology into the meat. Proper Smoking Technique for Pulled Pork Recipe Get your smoker up to proper temperature. I cook butts at 225 degrees and utilise seasoned Cherry Wood chunks for the smoke. The length of cooking tin can be a piffling tricky to effigy out, just a expert rule of thumb is 1 to 1 (hours of smoke per lb of meat). But I like to always have a meat thermometer handy and strictly get by internal temperature. You are shooting for an internal temperature of 195 degrees for perfect pulled pork. Once you lot accept your barrel on the smoker, its time to brand your mop. Pulled Pork Mop Recipe:

  • 16 oz Vegetable Oil
  • 16 oz Cider Vinegar
  • 32 oz water
  • 1 loving cup of dry rub
  • two TBS Worcestershire
  • 2 TBS Soy Sauce

Whisk all of these ingredients together. (I use very hot water to deliquesce the dry rub). Mop this baste on the butts after 2 hours of smoking. Then mop again after every 2 hours. Afterwards vi hours of smoke and basting, check the internal temperature. It should exist around 165 degrees. At this indicate you take plenty smoke at present its fourth dimension to get them tender. The Tenderization Process for Pulled Pork Recipe You want to remove the butts from the smoker and wrap them in aluminum foil. Place the aluminum foil on the work surface, sit the butt on the aluminum foil, mop the butt with baste and reapply a light dusting of the dry out rub. Wrap the butt upwards tight in the aluminum foil and identify information technology back on the smoker. It is helpful to use a digital meat thermometer with a probe to monitor your internal temperature the unabridged cooking time. This is 1 piece of equipment that is extremely useful, and it keeps yous from having to constantly open upwardly the door to check with a transmission thermometer. And if y'all are constantly opening the door, then your meat will non achieve the proper tenderness. Every time the temperature in your smoker drops, your meat begins to lock support resulting in a production that is tough. You have to go along the temperature steady to proceed the meat cooking. This is exactly why they say, If y'all're looking, you're not cooking. If you BBQ ofttimes, and then I recommend investing in a good thermometer with a probe. I like the DOT Thermometer from Thermoworks. If you take a thermometer with a probe, identify information technology inside the meat (careful not to become information technology against the bone or you'll go a simulated reading) and wrap the aluminum foil around the butt. Identify the meat back on the smoker and continue cooking. Your meat has enough smoke, and then adding more than forest to the fire is not necessary at this betoken. Now you are simply rendering the tough connective tissue of the butt and producing tender, oral cavity watering meat. The butt needs to go to 195 degrees internal and this will have some time. Typically, it will hit a plateau or stall at about 175 and will sit there for what feels like an eternity. It is important to keep a constant pit temperature during this process. Don't open the smoker door and don't unwrap the butt – not for whatsoever reason – no exceptions! This is the method will produce the all-time BBQ you've ever cooked and information technology is what wins contest. The Final Steps for Pulled Pork Recipe Once the butt has climbed to an internal temperature of 195 degrees you are ready to pull it off the smoker. BUT Exist Careful. information technology will be extremely hot and there will be a lot of au just that has cooked out of the meat. Transferring the butt to an aluminum pan will make this process easier and allows you to catch the liquid. Open the aluminum foil very advisedly and let some of the steam to escape. Drain off as much liquid as possible from the barrel, re-rap information technology in aluminum foil and identify information technology in a dry out cooler for resting. It will go on hot for upwards to 4 hours. Advent Is Everything with this Pulled Pork Recipe! To create a beautiful Mahogany look on the outside of the butt, I use a final glaze. This process takes about thirty-45 minutes, and I practice information technology just before edifice the blind box. Remove the butt from the holding libation and unwrap as much foil every bit you can. It volition tear away easy but you'll want to use gloves because it volition nonetheless be hot to the touch. For the glaze I use my Killer Hogs The BBQ Sauce. You lot can apply whatever sauce that you lot like, but from my experience, Sugariness with a petty rut brings dwelling house the hardware. I also mix some of the warm pan drippings with the sauce usually just 2 to 3 tablespoons. This will sparse the glaze downwardly just a footling and give it an actress punch of flavor. Brush the coat over the barrel and render it to the smoker at 245 for 60 minutes. This bump in oestrus will caramelize the bawl but right. If yous follow this procedure, then y'all will accept a Pulled Pork Recipe you can brag about. Information technology will blow any other BBQ out of the water, bar none. Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram Buy Killer Hogs Products Here