Lіkе those Pulled Pork Sandwiches? Try thіѕ simple tο ԁο recipe fοr real Barbecue Pulled Pork, аƖƖ done οn a simple backyard BBQ smoker. AƖƖ уου need fοr thіѕ Pulled Pork Barbecue іѕ 8-10lbs. οf Boston Butt, аƖѕο known аѕ Pork Shoulder, аnԁ уουr favorite Dry Rub аnԁ Barbecue sauce. Aftеr trimming οff thе excess ѕtουt, аnԁ lightly coating thе pork wіth dry rub, smoke thе Butt low аnԁ ѕƖοw аt 225f-275f fοr аbουt 12 hours οn уουr backyard Smoker. Whеn thе internal temp. οf thе meat reaches around 195f, remove frοm thе fire аnԁ wrap іt іn plastic wrap οr foil fοr аbουt 45 minutes tο аn hour ѕο thаt іt саn rest -allowing thе delicate flavor аnԁ juices tο permeate thе meat. Shred аѕ shown, аnԁ delight іn! -BBQ Pit Boys Yου саn print out thіѕ BBQ Pit Boys recipe аt www.BBQPitBoys.com —
Video Rating: 4 / 5
a real ехсеƖƖеnt tasting Pulled Pork sandwich іѕ аƖƖ аbουt hickory smoked pork shoulders done low аnԁ ѕƖοw. Anԁ іt’s real simple tο ԁο, аѕ shown bу thе BBQ Pit Boys
Video Rating: 4 / 5
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{ 41 comments… read them below or add one }
Get rid of the GINSU. How about a plain old sharp boning knife?
This is pure cooking porn
Can I come round for Tea?
ok why would you trim the fat. i thought the fat added flavor.
I am doing two Boston Butts this weekend. One is going to be for pulled pork, the other is going into hash for hash and rice. I love to do both every once and a while.
Thanks Pit Boys.
Check out the easy style pulled pork in 1 min 30 seconds
@kskomodo04
For pulling you remove it with the internal temp ~195F
Won’t the internal temperature reach the 165 degree mark before the 10-12 hrs?
…..MAAANNNE
@blackoutfilmsllc If you look closely, you will notice a very light bluish smoke coming out of the smoker. this means that you are doing it the correct way, however the reason why youre not getting the smoke you anticipated is because youre using those woodchips when you should be using woodchunks instead. Woodchips donot take long to burn off, whereas woodchunks do. So use woodchunks!!!!
@Z971 north americans *
I used my Ugly drum smoker with a water / drip pan, And I got the same results. Yummy! 8lbs of pp and nearly a dozen fresh Kaiser rolls vanished in a chorus of lip smacking in less than 15 min. No matter how often I mention you guys are My muses. I still get the praise. You guys make me look good!
This is a fantastic recipe for a beginner like me. In my BKK, used no water, kept the fat on top. 12lbs, 11hrs. did some mopping but was concerned more about keeping the temp right. Rub excellent, red sauce amazing. WOW!
I’m am smoking a butt for my first time and have a few questions? My temp seems to be steady around 220ish which seems good. I’m not seeing smoke anymore at this point. It was smoking really well for about 30 -40 min. I bought apple wood chips and soaked them over night. Should i continue adding wood or will that mess up the taste? Any advice would be great. Thanks,
@Z971 god damn right
As for hardwoods I like hickory and mesquite.
@BarbecueWeb A smoke bath makes everything edible.
Awesome!
@x100696 My Bradley set my wife (it was my B-day gift) back just $350, which included shipping.. It’s paid for itself easily twice over this past Spring and Summer.. In fact, it’s gotten more use than the new grill that I bought in April…
@mrpicky510 “The meat will speak for itself.” That’s what I keep telling the wife, but she never believes me….
I just ate a plate of mac n cheese 35 minutes ago…now I’m hungry again dammit.
looks like somebody has been to north carolina and have been doing some watching, that is typical N.C bbq
Good to see someone cooking most of the meals on a Weber so most of us can actually try it. Especially a 9lb butt. I hate when all you see is someone cooking on a 2,000 smoker. Most of us just have kettles. Great job guys!
Good to see someone cooking most of the meals on a Weber so most of us can actually try it. Especially a 9lb butt. I hate when all you see is someone cooking on a 2,000 smoker. Most of us just have kettles. Great job guys!
@StackMila and whats your point ? when you’re grilling outdoors you have things like that happen but you see one of the miracles of cooking is bacteria is killed in the process.
@Hubzpub I agree. I was going to comment on that, but I see you already caught it.
damn mexican cant keep his hands off the meat
Fuck you know it alls and haters! We love the BBQ Pit Boys!
These guys have simple solutions for blue collar bbq. Their claim good “eating does not get any better than this” is culinary blasphemy. If you throw enough bacon and chz at meat it will be edible to the pedestrian palate. Their recipes are Claim Jumper caliber but not 5 star uhm guud. The standard response will be” post a video professor”. Any house wife can cook a better meal. These guys are entertaining. They are not culinary studs. Who throws corn in a pot to absorb fish fumes?
You got it right! BBQing IS like a religion!!!
The BBQ looks good as always but I gotta get one of those hats!
@rsamerica probably twice as long but i’d rather do two 8-9lbs shoulders. if a pig gets larger and older it doesn’t necessarily mean it’s getting more tender.
Now that’s some guuuud chow!
I tried this with a 5lbs pork shoulder. It came out awesome. I’m going to do an 18lbs this weekend. What do you think the estimated time for something that big to be done.
I am now so fucking hungry, I could eat a whole damn pig.
Looks real Good But that’s not a Boston Butt.
it is a Shoulder Picnic as evidenced by the arm bone the burglar stole.
Butts have a Flat Blade Bone. Either Cut works great for this.
You guys motivated me to dust off my Smoker, Thanks!
I have 2 butts for about 25 lbs that went on at 9 this morning. I’m smoking with apple and mulberry. I add catchup last and simmer for a couple of minutes. It’s easy to get the sauce too hot and scorch the catchup. I use my drippins reduced minus the fat in my BBQ sauce for more flavor.
I’m barbequing a pork shoulder today. Thank you!
I like those guns leaning against the tree, just in case you get a trespasser trying to take your vittles!
BBQ Pit Boys, thank you kindly for posting this process. I learned alot, I’ve never done pulled pork and its hard to read a recipe and decide if its any good. Your video shows all the different steps, how it should look, how it comes apart, and the little trick of wrapping it for an hour to sit is awesome. Very well done and really simple. Love the look of the shoulder when its done.
that looks sooo good. man im getting hungry
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