Texas Style Smoked Pulled Pork
ID: f1c2efef...
A classic Texas-style smoked pork butt cooked low and slow on a Pit Boss Austin XL pellet grill. Seasoned simply with Salt, Pepper, and Garlic (SPG) to build an incredible bark, then wrapped in butcher paper and shredded into juicy, tender pulled pork.
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🍳 調理の流れ
Trim the pork butt and season heavily on all sides with Salt, Pepper, and Garlic (SPG) rub, then chill uncovered overnight. → Smoke the pork butt at 275°F for about 5 hours until the bark sets and the internal temperature reaches 160-165°F. → Spritz butcher paper with an apple juice/vinegar mix, wrap the pork butt tightly, and smoke it again at 275°F until the internal temperature reaches 203-205°F. → Let the pork butt rest for 1-2 hours before cleanly removing the bone and shredding the meat.
調理手順
簡単な手順
Trim the pork butt and season heavily on all sides with Salt, Pepper, and Garlic (SPG) rub, then chill uncovered overnight. → Smoke the pork butt at 275°F for about 5 hours until the bark sets and the internal temperature reaches 160-165°F. → Spritz butcher paper with an apple juice/vinegar mix, wrap the pork butt tightly, and smoke it again at 275°F until the internal temperature reaches 203-205°F. → Let the pork butt rest for 1-2 hours before cleanly removing the bone and shredding the meat.
イントロ
A classic Texas-style smoked pork butt cooked low and slow on a Pit Boss Austin XL pellet grill. Seasoned simply with Salt, Pepper, and Garlic (SPG) to build an incredible bark, then wrapped in butcher paper and shredded into juicy, tender pulled pork.
ステップ 1
Trim any excess hard fat off the pork butt. Check and feel around the meat to ensure there are no bone chips remaining.
ステップ 2
Season all sides of the pork butt heavily with the SPG rub. Place it in the refrigerator uncovered overnight to dry-brine.
ステップ 3
Preheat the smoker to 275°F. Place the seasoned pork butt on the grates, and add a smoke tube filled with pellets for extra smoke flavor.
ステップ 4
Check the pork butt after about 3 hours to monitor bark formation. Let it continue smoking for about 5 hours total until the crust is fully set and the internal temperature reaches 160-165°F.
ステップ 5
Lay out butcher paper, spritz it with the apple juice and apple cider vinegar mixture to make it pliable, place the pork butt on it, and wrap it tightly like a package.
材料リスト
重要なメモ
Dry brining the seasoned pork butt uncovered in the fridge overnight helps the seasoning penetrate deep and dries out the surface for a better bark.
Using a smoke tube alongside the pellet grill helps generate extra clean wood smoke flavor during the cook.
Letting the meat rest for at least 1-2 hours after smoking is crucial to allow the juices to redistribute, ensuring tender and juicy pulled pork.
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