My Favorite Smoked Pork Butt Recipe For Pulled Pork | Ash Kickin’ BBQ

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%): https://www.sucklebusters.com/bbq-rubs-seasonings/ash-kickin-honey-chipotle/

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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: https://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%):
https://www.sucklebusters.com/bbq-rubs-seasonings/ash-kickin-honey-chipotle/

-Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%): https://www.sucklebusters.com/bbq-rubs-seasonings/tailgaters-party-rub/

-Granulated Garlic: https://amzn.to/3IZrQrl

-Diamond Crystal Kosher Salt: https://amzn.to/3B7MsYX

-16 mesh black pepper: https://amzn.to/2ZfLLQ4

-SuckleBusters Honey BBQ Rub (use code: ASHKICKIN and save 10%):
https://www.sucklebusters.com/bbq-rubs-seasonings/honey-bbq-rub/

-Shun Chefs Knife: https://amzn.to/3RN5zB7

-Disposable Cutting Boards: https://amzn.to/2UWLwY8

-Fat Separator: https://amzn.to/3oWRgdG

-Thermoworks Smoke: https://www.thermoworks.com/Smoke?tw=ashkickinbbq

-Thermoworks Thermapen MK4: https://www.thermoworks.com/Thermapen-Mk4?tw=ashkickinbbq

-Cooking Racks: https://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

How you doing I’m Darren with Ash kick and barbecue if this is your first time to the channel then welcome if you’ve been here before then welcome back today we are talking pork butt we’re going to be going over a real simple recipe for cooking perfect pork butt for pulled

Pork sandwiches tacos nachos whatever you want this is a great method for beginners but hey it’s a great method if you have a little more time and don’t want to run it super hot and fast you want some good Smoky flavor then you got to give this one a try so let’s bring

You in and show you how we’re going to prep this pork butt all right so I have about a 7.8 lb pork butt right here and the prep on it it’s going to be very simple I just wanted to show you a few things here we have some weird fat and

Vessels right here I just want to take that out and any of this top fat that seems a little excessive I’m just going to take that out I typically don’t get too crazy with my pork butts as far as trimming but if I see a lot of hard fat

Like that you know there’s a valve right here I want to take some of that out just so we have a nice spot for for our rub to sit on there and form a nice bark so there’s a little bit of fat right here I’m just going to take that off

This little hangy piece right here is coming off and that’s looking pretty good I mean there’s a small little chunk right here we could do without you don’t have to do trim any of this if you don’t want to I just like to make sure it’s looking good so I’d say that’s probably

Decent for me this point we’re just going to go on the fat side see we have a nice full fat cap on here that’s going to be really great to help protect this meat on the cooker especially we’re going to be running at 2 75° today so

Not super hot and fast not real low and slow kind of a happy medium and this fat cap will just help protect it so the first rub we’re coming on with is the tailgator barbecue party rub which is a fantastic base layer rub so we’ll just

Come in like that make sure we get all our edges there we go you can see the coarse pepper on there you can smell the wor powder in there smells fantastic so we’ll just get that pressed in then next we’re coming in with my ash kick and

Barbecue honey Chipotle it’s one of my favorite combinations on pork these two rubs just work very well together so we’ll get this bottom seasoned up get this pressed in we’ll flip it over and repeat it on the top side tailgator Barbecue Party rub get our edges again

Here get that pressed in then we’re coming in with the ash kick and barbecue honey Chipotle all right so I’m just going to let this rub sweat in while the Lone Star grow pelic gril comes up to temperature 275° and I’ll meet you outside when it’s

Time to get this on the cooker all right so we have the Lone Star grills pelic Grill running at 275° going to get our pork butt on right here get that closed up and we’re going to let it go for probably 3 4 hours before we even check on it so I’ll bring

You back and let you know how long it’s been when it’s time to check on it all right so it has been 3 hours at 275° I’m just going to Spritz this down with a little bit of water our bark is setting up nicely I’m just going to let this go

For another hour or two before I come out and check check the temperature I’m really going to be wrapping into color here it’s looking pretty good but not quite there yet once we wrap I’ll let you know the internal temperature but we’re strictly cooking into color here

So I’m going to get this back in and I’ll bring it back in probably an hour or two all right so it has been about an hour and a half this pork butt is looking fantastic good color on there takeing internal temperature reading we’re sitting at about

174° so we are ready to wrap this up and for the wrap it’s going to be very simple we’re just going to get this up off get it in a foil pan here I like to use foil pans so they can catch all the juices and then we can run them through

A fat separator get the fat out and then go ahead and save the porky juices to mix in with our pull so all we’ll do here get this over get this covered up and that is looking really good I’m going to get this in get

It shut down and we’ll cook it till it’s tender typically I’m looking for an internal temperature dead center of about 26° so I’ll bring you back when we’ve hit that and let you know how long it’s been see you then all right so it has been another hour on our pork butt

We’re just going to take a quick temperature eating here and we are sitting at about 202° but more importantly I can tell right now that there’s still a few tight spots right here so I’m going to let this go for probably another half hour then I’ll come out and check it but

Other than that it’s looking good 30 more minutes see you then all right so it’s been another 45 minutes we’re just going to check for tenderness here and yeah that thing is probing like absolute butter we’re sitting at about 207 right there so yeah feeling real nice I’m just

Going to bring this in let it rest for about an hour and then we’ll shred it up and see how we did Hour 2 hours somewhere in there and I’ll bring you back when it’s time to shred it up so we will see you then all right guys so

We’ve gone ahead and let this pork butt rest for a little over an hour now just going to get this foil off see how she’s looking o that looks real nice check that out lot of juice in there and my favorite thing to do with this juice is

I get one of these strainers and I’ll have a link down below if you’ve seen my other pork boot videos you know I utilize these all the time and I’m just going to pour this juice into the strainer and that fat is going to separate from the good juice

We’ll be able to save the good juice get the fat out of there so we’ll get that going we’ll set this off to the side here so that can separate beautiful pork butt right here I know this thing is tender so we’re going to get it out set it down right

Here and to pour the rest of that juice right in there get that set off to the side and just look at that thing absolutely beautiful let’s see that bone comes out clean yeah I’d say that is a nice and clean bone everyone loves a clean bone beautiful should we see if she

Shreds oh yeah like butter absolutely juicy still nice and warm nice Barky bits on there look at that that is awesome just going to go ahead and get this shredded up and I like to leave it in a little bit bigger chunks get a little bit heartier of a

Sandwich that way or taco or whatever you’re making with this beautiful strands right here look at that pull that is amazing some nice white meat right here beautiful little chunk of the money muscle right here oh yeah so much moisture in there that is amazing come

Down here this is where our fat cap is we’re just going to scrape the meat off of that the little bacon meat that’s in there and there’s our fat cap we’ll just get that off to the side just pull this up a little bit more just effortlessly pulls apart I

Mean perfectly cooked pulled pork this took about 8 8 and 1/2 hours 275° and I know this is going to be delicious this one of my favorite recipes for pork and it’s super simple so yeah that looks amazing let’s pull you out and let’s do a little taste test

Actually before we go ahead and do that taste test check it out this top line here is the fat this bottom line is all that good pork juice hopefully you can see that on camera so I’m just going to redistribute all this juice back in that

Is a ton of flavor and if you’re not doing this you are missing out on just a bunch of flavor on your pork so I’d say right there is probably good maybe a squirt or two more that is it right there look at all that juice on there

You’ll toss this in that it’ll absorb it it’s just going to be packed full of Porky flavor so all right now we’re going to do the taste test all right guys so let’s jump in and give this a try I’m going to grab some of this white

Meat right here with a little bit of bark on there twirl that up get some of that juice on there here we go cheers melts in your mouth you don’t need any teeth to eat this super tender fantastic nice piece of bark right here hit that with some of the

Juice there is Flavor through and through in this pork butt it needs no your seasoning adding that juice back really helps bring in the flavor into the meat I’m all set for the week I got stuff for sandwiches I got stuff for tacos I got stuff for nachos you name it

We’re good to go guys I hope you enjoyed this video if you did be sure to like subscribe ring that Bell stay safe and we will see you next time