No Wrap Pulled Pork
ID: 78e672fc...
An incredibly easy, hands-off method for making juicy pulled pork with an insane bark. By smoking the pork butt low and slow at 200°F without wrapping, you build maximum bark and flavor, then finish at 275°F to ensure it's tender and pull-apart soft.
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🍳 Cooking Flow
Trim excess fat and remove the fat cap from the pork butt. → Slather with mustard binder and season liberally with Holy Voodoo rub. → Smoke at 200°F for about 10 hours until the meat reaches 180°F. → Increase smoker temperature to 275°F and cook until it hits 200°F and probes tender. → Let the meat rest for 30-45 minutes, then pull and serve.
Cooking Steps
Brief Cooking Order
Trim excess fat and remove the fat cap from the pork butt. → Slather with mustard binder and season liberally with Holy Voodoo rub. → Smoke at 200°F for about 10 hours until the meat reaches 180°F. → Increase smoker temperature to 275°F and cook until it hits 200°F and probes tender. → Let the meat rest for 30-45 minutes, then pull and serve.
Introduction
An incredibly easy, hands-off method for making juicy pulled pork with an insane bark. By smoking the pork butt low and slow at 200°F without wrapping, you build maximum bark and flavor, then finish at 275°F to ensure it's tender and pull-apart soft.
Step 1
Use a sharp knife to trim off the excess fat right above the money muscle on top of the pork butt.
Step 2
Carefully remove the fat cap from the back side of the pork butt to allow more bark to develop directly on the meat.
Step 3
Slather the pork butt with yellow mustard on all sides to act as a binder for the rub.
Step 4
Season the pork butt very liberally on all sides with Meat Church Holy Voodoo rub (or your favorite seasoning).
Step 5
Let the seasoned pork butt sit and sweat out at room temperature for 15-30 minutes until the surface is completely wet.
Ingredients List
Important Notes
Removing the fat cap is highly recommended for no-wrap cooks because it allows the seasoning to adhere directly to the meat, creating a better bark.
The 200°F low-temperature smoking phase maximizes smoke absorption and elongates the cook to safely build an amazing bark over 10 hours.
Always let the seasoning sweat out on the meat for 15-30 minutes before smoking so the rub doesn't wash off in the cooker.
Be sure to let the pork butt rest before shredding to allow the muscle fibers to relax and reabsorb the juices.
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