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45lbs Pulled Pork

Experience the true essence of barbecue with our step-by-step guide to smoking pork butts on an offset smoker. From selecting the perfect cuts to achieving that mouthwatering smoky flavor, we'll show you the secrets behind creating tender, flavorful pork butts that will leave your taste buds begging for more. Join us on a flavorful journey to BBQ perfection! 🍖🔥



Ingredients:

5 Pork Butt with bone.

Husset Heifer Dust

Favorite rub

BBQ sauce



Directions: 

1. Set up your smoker with the wood you like. I used Hickory. Get temp to 225-275 and cook indirect.

 

2. Prep your pork butts with very liberal amounts of Heifer Dust and any of your favorite seasonings. Put meat on smoker and maintain a 250-275 degree temp for 7 hours, checking every 45 minutes to an hour for temp. When the internal temp of the meat gets to 160 degrees, put meat in aluminum pans, add some BBQ sauce to the top of the meat and wrap with foil. Put back on the smoker for about 1 1/2 more hours. Pull when temp reaches around 205 degrees. Remove from smoker Using your hands or two forks shred the meat and add BBQ sauce. Season with mor seasoning if needed.



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