- 7 lb pork shoulder (Boston butt)
- Bad Byron's Butt Rub
- Big Butz BBQ sauce
- Man Claws
- Cooking Time: 2 hr/lb
- Cooking Temp: 180 to 200
- Wood: Hickory or Pecan
Liberally rub your pork butt with Bad Byron's rub night before. Wrap in cellophane and put in refrigerator overnight.
Smoke fat side up at 180 to 200 until internal temperature reaches 160F.
After smoking, double wrap your pork butt in foil and cook at 250 until internal temperature of the meat reaches 200.
It's best to let pulled pork rest for anywhere from an hour to 4 hours.
Shred the pulled pork with Man 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 190 degrees but the meat is not tender, reduce the heat in your cooker to 200 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 200 degrees or else the muscle fibers will start giving up moisture and toughen.