Texas Style Smoked Pulled Pork
ID: 55981f2e...
A classic Texas-style smoked pulled pork shoulder made on an offset smoker. Seasoned simply with salt and pepper, cooked using the foil boat method for a perfect crispy bark and ultra-tender interior, and finished with a tangy, spicy vinegar-based hog sauce.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Preheat the offset smoker with oak wood to 275°F–300°F. → Coat the pork butt thoroughly with a 2:1 coarse black pepper and kosher salt rub. → Smoke the pork butt for 7 hours, then wrap the bottom in foil to make a 'foil boat'. → Continue smoking in the foil boat until tender at 204°F, then let it rest for 2 hours. → Shred the meat, pull out the bone, and mix with the homemade vinegar-based hog sauce.
Cooking Steps
Brief Cooking Order
Preheat the offset smoker with oak wood to 275°F–300°F. → Coat the pork butt thoroughly with a 2:1 coarse black pepper and kosher salt rub. → Smoke the pork butt for 7 hours, then wrap the bottom in foil to make a 'foil boat'. → Continue smoking in the foil boat until tender at 204°F, then let it rest for 2 hours. → Shred the meat, pull out the bone, and mix with the homemade vinegar-based hog sauce.
Introduction
A classic Texas-style smoked pulled pork shoulder made on an offset smoker. Seasoned simply with salt and pepper, cooked using the foil boat method for a perfect crispy bark and ultra-tender interior, and finished with a tangy, spicy vinegar-based hog sauce.
Step 1
Fire up the offset smoker using oak lump charcoal and oak wood splits. Aim to maintain a cooking temperature between 275°F and 300°F.
Step 2
Prepare the SP rub by mixing 4 cups of coarse black pepper (16 mesh) and 2 cups of kosher salt in a container.
Step 3
Generously coat the pork butt with the salt and pepper rub on all sides, including the edges, to build a thick crust.
Step 4
Place the seasoned pork butt on the smoker grates. Locate the blade bone and position that side facing the firebox for insulation. Close the lid and smoke undisturbed for about 7 hours.
Step 5
After 7 hours, check the bark and internal temperature (which should be around 175°F - 180°F). Prepare a foil boat by laying down sheets of aluminum foil and crimping the edges around the bottom and sides of the pork butt, leaving the top bark completely exposed.
Ingredients List
Important Notes
Using the foil boat method protects the bottom of the meat and collects flavorful drippings while keeping the top bark dry, crispy, and rendering.
Positioning the blade bone side towards the firebox helps insulate the surrounding meat from the intense direct heat of the fire.
Always allow the pork to rest for at least 1-2 hours before shredding; shredding it too hot will cause all the moisture to escape as steam, drying out the meat.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...