- 7 lb pork shoulder (Boston butt)
- Cooking time: 2 hr/lb
- Meat Church Honey Hog Rub
- Cooking Temp: 180F to 225F
- Favorite BBQ Sauce
- Wood: Sweet woods
- Beast Claws
Liberally rub your pork butt with Meat Church Honey Hog rub night before. Wrap in cellophane and put in refrigerator overnight.
Smoke fat side up at 180F to 225F until the internal temperature reaches 160 or the stall; whichever comes first.
After smoking, double wrap your pork butt in foil and cook at 50 degrees hotter than your smoking temp until internal temperature of the meat reaches 200F. I finish my shoulders in the oven during cooler months to save on wood.
Let the pork shoulder rest for 30 minutes up to hours.
Shred the pulled pork with Beast Claws and enjoy!
Tip: When your butt hits 195 degrees, it may or may not be ready, but it's time to check. The exterior should be dark brown. Some rubs and cookers will make the meat look black like a meteorite, but it is not burnt and it doesn't taste burnt. If there is a bone, wiggle it. If it wiggles easily or comes out of the meat, the collagens have melted and you are done. If there is no bone, use the "stick a fork in it" method. Insert the fork and try to rotate it 90 degrees. If it turns with little effort, you're done. If it's not done, close the lid and walk away for 30 minutes. If the internal temperature hits 190F degrees but the meat is not tender, reduce the heat in your cooker to 200F degrees and cook it for about another hour. It should then be done. If not, you just bought a really tough butt. Wrap tough butts in aluminum foil and let them go for another hour, but don't take them above 200F degrees or else the muscle fibers will start giving up moisture and toughen.