My Favorite Smoked Pork Butt Recipe For Pulled Pork | Ash Kickin' BBQ
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- เผยแพร่เมื่อ 3 ต.ค. 2024
- In today's video we are talking my favorite smoked pork butt recipe for pulled pork! Pulled pork is one of my favorite things to eat, and this is always my go to smoked pork butt recipe! This recipe is great for beginners, and advanced cooks. Pork butt is a very forgiving piece of meat, there's tons of intermuscular fat, which means even if you overcook it a bit, it's still going to be juicy and delicious! With this recipe, it allows you to incorporate the juices captured during the wrapping process, running them through a fat separator, and then adding them back into the pulled pork. The result is an absolute flavor bomb, and eliminates the need for you to season the pork after pulling it like so many people seem to do. This truly is my go to for smoked pulled pork, and I 10% advise you to try it, and of course let me know what you think!
LINK FOR MY RUB (Use code: ASHKICKIN to save 10%): www.sucklebust...
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Full Recipe:
| Ingredients |
-Pork Butt
-Ash Kickin' BBQ Honey Chipotle Rub
-Tailgater's BBQ Party Rub
| Instructions |
Prep:
1. Remove pork butt from packaging and pat dry with a paper towel.
2. Season the pork butt liberally with Tailgater's BBQ Party Rub. Then season liberally with Ash Kickin' BBQ Honey Chipotle.
3. Let the pork start to sweat in the seasoning while the smoker comes up to temp.
| Cooking |
1. Set your smoker temperature for 275° F.
2. Put the pork butts on the smoker, and let them smoke until the color is where you want it, and the bark is set. For me, this was approximately 165-175° F.
3. Once the bark is set and the color is where you want it, put the pork butts in an aluminum pan, cover with foil, and continue cooking until approximately 206° F, or probe tender.
4. Once the pork butts have reached 206° F or are tender, remove from the smoker, open the foil, and let the pork butts vent for approximately 15 minutes. Then cover back up with foil, and allow the pork butts to rest for 1-2 hours.
5. After the pork butts have rested, you can then shred them. After shredding, incorporate the juices back into the pork utilizing the fat separator per the video. Fat separator here: amzn.to/3oWRgdG
6. Enjoy my favorite smoked pork butt recipe for pulled pork!
*Links for everything I use down below*
-----The stuff I use:-----
-Ash Kickin' BBQ Honey Chipotle Rub (use code: ASHKICKIN and save 10%):
www.sucklebust...
-Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%): www.sucklebust...
-Granulated Garlic: amzn.to/3IZrQrl
-Diamond Crystal Kosher Salt: amzn.to/3B7MsYX
-16 mesh black pepper: amzn.to/2ZfLLQ4
-SuckleBusters Honey BBQ Rub (use code: ASHKICKIN and save 10%):
www.sucklebust...
-Shun Chefs Knife: amzn.to/3RN5zB7
-Disposable Cutting Boards: amzn.to/2UWLwY8
-Fat Separator: amzn.to/3oWRgdG
-Thermoworks Smoke: www.thermowork...
-Thermoworks Thermapen MK4: www.thermowork...
-Cooking Racks: amzn.to/3gu68xb
Some of these links may be affiliate links, these just help support my channel at no extra cost to you
#pulledpork #smokedpork #porkbutt #pelletgrill #pelletsmoker #ashkickinbbq #pulledporkrecipe #bbqpork
ash kickin in a good name, using it for a game character lol
Awesome Thanks for sharing. Take Care
Another great video! Thanks for sharing! Foil pan definitely the way to go! I shread pork in pan then add juices back & mix in pan! Keeps it good & clean & easy to transport!
Darren, I used this method today and it was FANTASTIC! Why try anything else...THANKS!
That looks delicious. My 5th grade sense of humor was chuckling at "everyone likes a clean bone"
Lol, I was giggling in my head when I said it
Darrin, this is my go to pulled pork method, thanks for the video. Just got some 12 pounders at $1.25 a pound & can't wait to get them on my smoker. Keep the great videos coming.
Your video's never disappoint, especially the pork butt video's!! Lol
Nicely done Darrin! Looks absolutely delicious! Cheers.
Darren. How did you know that I did this exact recipe exactly like this with those exact rubs tonight. And it is the absolute best Boston butt I've ever done. Are you here in Florida eyeballing me??? Lol!! Absolutely love it! Thank you my brother
I’ve actually added pork lard at the wrap in the pan and not separated the fat and used most of what was left in the pan. I haven’t separated the fat in a long while since I started bbqing a few years back. I should try it again just to see the texture difference without the lard/drippings with fat.
That fat separator looks like a game changer. I've ordered one
That looks Amazing !!
Nice man, great work
Gonna have to try this method. I like pork shoulder/butts eithere way. Just did 8 last night 3hrs at 225 and then tray wrapped for 6 more, came out great for a fund raiser lunch, ona Traeger. Awesome cook
Hi Darrin, thanks for all of these great videos! Just ordered 2 containers of your Honey Chipotle seasoning! Can’t wait to try it out! Thanks brother!
Thank you for the support
Loving my Lone Star Pellet Grill !!!!
Nice job Darrin
Someone from MN 😊 love your videos
That's one serving. ❤️
Looks totally delicious, tender and juicy.
You're killing me Smalls🤤
No teeth needed......lmao. Nice job Darrin
Lol 😂 no teeth 🦷 lol 😆
I won't need my dentures with these .
I already have Lone star Grillz 20'' x 42'' Pellet Smoker.
Going to try that this weekend. Ordered me the fat seperate. Sorry I ordered it from a school fundraiser selling stuff lol
Thanks
Well done sir.
Fat side down eh? Have to try that.
I have never gotten pork shoulder that fall apart tender. Maybe 207 is the number.
JT
Making one right now on the Bronco. I will have a video 😊
Leave your dentures at the crib homeboy😅. Good stuff darren.
LOL, mannnn this got me!
@AshKickinBBQ got me to. Big fan of your channel. Keep on grinding my dude.
Ah! Worcestershire powder! That’s what I taste in the Tailgater’s rub. I suppose I should read the ingredients.
Don’t even need teeth to eat it!! Ha ha! Good job
GOOD VIDEO
Didn’t catch in the video… do you smoke the butt fat cap down ?
Hi Darrin, great videos. I wanted to ask you, in your opinion, which is the best vertical smoker. it is Lonestar Grillz Large Insulated Cabinet Smoker Regular retailing at 3,995.00 or Smoke Daddy's The Pellet Pro® 2300 Vertical Double Wall Cabinet Pellet Smoker with Free Cover and Convection Fan using the Heavy D retailing at $1,834.99. I know that Lonestar Grillz just came out with a Lone Star Grillz Cabinet Pellet Smoker retailing at $3,895.00. Which one would you pick?
I'd go Lone Star, or Fast Eddy if you have the money.
Awesome job man! What would you say is a great meat to cook for parties? (20 mouths maybe), I'm thinking about doing two of these bad boys. any other options you would reccomend?
Wings, ribs, brisket, so many options!
Your the boss
Interesting, nothing in the wrap and no seasoning dusting after the pull. I have your rub, guess I need to get the party rub … looks great ….. Sure would like to see more Drum cooks, hard to find content on Drums. A fun one would be a side by side rib or pork butt cook between it and the pellet smoker. Cook on Brother!
Can someone please explain why you need to load up the fat cap with rub when you’re just going to dispose of it anyway??
Because that seasoning helps flavor the fat and juices as it renders.
I like to score the fat cap in a cross hatch before seasoning allowing the rub to get into the meat
I'm trying to achieve the best smoke flavor.
Okay
Sorry Darren I don’t know what happened to my initial post. What I was trying to ask you is in your opinion what is the best vertical smoker?
Is it the large insulated cabinet from Lonestar Grillz retailing at 3995 or is it smoke daddy’s vertical pellet smoker with the Heavy D insert retailing at 1895 or is it Lonestar Grillz cabinet pellet smoker that just came out retailing at 3895
Please advise. Thank you Darrin!
That’s why I said I’m trying to achieve the best smoke flavor
Do you smoke it fat side up or down? thanks
Down
Just wondering cause my first pork came out with barely any juice in the aluminum tray. Trying to figure out why. thank you@@AshKickinBBQ
That bone pulled very clean - great job on that butt!
Don’t lie lol you ate the taste test before adding the juice back😂😉
Shhhh!
Yeah no teeth bbq but. Great job. Thanks a lot.
275 seems high.
Lol well it’s not. I often cook at 300°, low and slow is overrated and unnecessary.
That was fat side up, right?
Nope, fat cap down.
Good tip. Thanks
I know quite a few no teeth people, i am missing some myself, i know this wouldn't be a problem to eat lol
lol how did you know i don't have any teeth
I don't understand why people wear gloves?
Lol seriously? For sanitary reasons you clown
Fat should render in meat. I heard enough. Not wasting time here
😂😂 as you take the time to leave a comment. You’re probably one of those people who cook fat cap up because you think the fat renders into the meat and makes it extra juicy…🤣