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Love those Pulled Pork Sandwiches? Try this easy to do recipe for real Barbecue Pulled Pork, all done on a simple backyard BBQ smoker. All you need for this Pulled Pork Barbecue is 8-10lbs. of Boston Butt, also known as Pork Shoulder, and your favorite Dry Rub and Barbecue sauce. After trimming off the excess fat, and lightly coating the pork with dry rub, smoke the Butt low and slow at 225f-275f for about 12 hours on your backyard Smoker. When the internal temp. of the meat reaches around 195f, remove from the fire and wrap it in plastic wrap or foil for about 45 minutes to an hour so that it can rest -allowing the delicate flavor and juices to permeate the meat. Shred as shown, and enjoy! -BBQ Pit Boys You can print out this BBQ Pit Boys recipe at www.BBQPitBoys.com —
Video Rating: 4 / 5
Barbeque Recipes for dry rub are used on all most every type of meat. Dry rubs add flavor, color and texture. From pork tenderloin to southern ribs, a dry rub recipe draws out the flavor of meat and can give it a kick. Many barbeque dry rubs are spicy, but also add a bit of sweetness to pork, beef and even chicken. There are plenty of average barbeque dry rubs on the grocery store shelves, but there isn’t one any better than this barbeque rub recipe. Made from freshly ground spices and herbs, this dry rub is the perfect compliment to your meat recipe. This video from Rita Heikenfeld shows step-by-step how to make all natural, delicious and aromatic Barbeque Dry Rub Recipes that will keep family, friends and neighbors coming back!
Video Rating: 4 / 5
@KamekoBruns That typically the case when its undercooked
@KamekoBruns I wouldn’t brine it and I would use a instant read digital thermometer.
Got a question for you guys. I tried making my first batch of pulled pork last weekend. I had a 7 lb Boston Butt with the bone in. Brined it for about 12 hours and smoked it at around 215 for about 10-11 hours and let it rest for an hour. The meat was definitely cooked through but it did not shred nearly as easily as yours did. Would you be able to guess if it was over or under cooked?
Thanks.
music sounds like it got borrowed from a porno lol
I really appreciate the way you guys describe ingredients accurately. Boston Butts means nothing here in Australia, but you clarified it as Pork Shoulder. Stating the temperature as x degrees fahrenheit is also helpful. I can easily change to celsius with a calculator, as long as I know that you are dealing in Fahrenheit. Thank you for your accuracy and consideration! Kick arse BBQ!
Thats not how I pull my pork! Hoooo!
@capajc In BC here, just put my pork butt on the smoker. Get a Bradley Digital 4 rack, its electric but you can buy your wood at canadian tire etc so you can get all different types of wood and its idiot proof
@crazyjoe2006 Theres already a lot of fat in the pork. The fat cap is really optional.
i wish canada was like this , but fuck it im gonna eat my poutine
nice but I cook my butt til it reaches 195
Get rid of the GINSU. How about a plain old sharp boning knife?
This is pure cooking porn
Can I come round for Tea?
ok why would you trim the fat. i thought the fat added flavor.
I am doing two Boston Butts this weekend. One is going to be for pulled pork, the other is going into hash for hash and rice. I love to do both every once and a while.
Thanks Pit Boys.
Check out the easy style pulled pork in 1 min 30 seconds
@kskomodo04
For pulling you remove it with the internal temp ~195F
Won’t the internal temperature reach the 165 degree mark before the 10-12 hrs?
…..MAAANNNE
@blackoutfilmsllc If you look closely, you will notice a very light bluish smoke coming out of the smoker. this means that you are doing it the correct way, however the reason why youre not getting the smoke you anticipated is because youre using those woodchips when you should be using woodchunks instead. Woodchips donot take long to burn off, whereas woodchunks do. So use woodchunks!!!!
@Z971 north americans *
I used my Ugly drum smoker with a water / drip pan, And I got the same results. Yummy! 8lbs of pp and nearly a dozen fresh Kaiser rolls vanished in a chorus of lip smacking in less than 15 min. No matter how often I mention you guys are My muses. I still get the praise. You guys make me look good!
This is a fantastic recipe for a beginner like me. In my BKK, used no water, kept the fat on top. 12lbs, 11hrs. did some mopping but was concerned more about keeping the temp right. Rub excellent, red sauce amazing. WOW!
I’m am smoking a butt for my first time and have a few questions? My temp seems to be steady around 220ish which seems good. I’m not seeing smoke anymore at this point. It was smoking really well for about 30 -40 min. I bought apple wood chips and soaked them over night. Should i continue adding wood or will that mess up the taste? Any advice would be great. Thanks,
@Z971 god damn right
Nicely done. thank you for the video.
@suburbanoize420
I had to be drunk when I made that comment. Were you, when you felt you needed to answer it? Your arguement is weak, not your thoughts and not those of a culinary maestro, like myself. My latest alcoholic beverage of choice is homemade rosemary and basil cough syrup. Hence your post got a response.
@sonsieboy Actually my friend…..spice (sps)
n.
1.
a. Any of various pungent, aromatic plant substances, such as cinnamon or nutmeg, used to flavor foods or beverages.
b. These substances considered as a group.
2. Something that adds zest or flavor.
excellent recipe but i really didnt care how cumin was spelt or what ever itz called lol
Paprika & Chilli Powder in the fridge. who knew? I will be doing this for now on. Thanks.
thyme is a herb, not a spice.
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ah, dry rub. to me, so much better than marinating. especially for ribs.
Sure. But put the sauce on during the last half hour. ~Rita
Thanks for your kind words. Don’t forget to subscribe! ~Rita
That was awesome, really enjoyed it. You’re overflowing with insightful knowledge and useful tips. Am looking forward to checking out more of your vids, thanks
certainly like your website however you need to test the spelling on quite a few of your posts. Many of them are rife with spelling issues and I find it very bothersome to tell the truth on the other hand I will surely come again again.
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