Pulled Pork
Here is our recipe for cooking a pork butt.
- Season 2-4 hours before you smoke (I do mine overnight).
- Light the smoker and smoke at 225°F -250°F
- Place on smoker fat cap DOWN.
- Once the internal temp of the pork is between 150°F -160°F, place in pan and add 1/3-1/2 cup of either Dr Pepper, apple juice, or a vinegar-based bbq sauce (Scott's BBQ Sauce is our favorite).
- Wrap the top of the pan and continue cooking until internal temp is about 200°F (198-202).
- Remove from the smoker and let rest in an empty cooler for at least 30 minutes.
- Pull apart and reseason. Add 1/2 of the juice collected in the pan while smoking.
- Toss like a salad.
- Serve and enjoy.
Ribs
- Season with pork seasoning 1 hour before smoking
- Set smoker to 275 degrees
- Place ribs bone side down for 90 mins
- Wrap and add butter, honey and brown sugar to meat side
- Place back on smoker wrapped bone side UP for an additional 90 mins.
- Let rest 15 -30 mins in a cooler.
- Slice between bones and enjoy.
