Let’s unravel the secrets of crafting mouthwatering pulled pork using the magic of an electric smoker. Prepare to be mesmerized by the smokey aromas and each juicy, melt-in-your-mouth bite. You’re going to elevate your BBQ game with this irresistible smoked pulled pork recipe that will undoubtedly make you the pitmaster of your dreams.
Moist And Delicious Pulled Pork Recipe
I do not want to oversale this but the only thing a Texan loves more than smoking brisket is putting a nice boston butt on the smoker (personally I love our pellet smoker) and letting that delicious pork butt get real friendly with some good smoke, low heat, and maybe a prayer.
Smoked pork butt might come in as a close second to a good brisket but that doesn’t mean she won’t win a blue ribbon.
Ingredients For This Pork Butt Recipe
- 6-9 lbs bone-in pork butt (also called “boston butt”)
- Dry rub
- Hickory wood chips for pellet grill
- Paper towel
- Aluminum foil or Butcher paper
- Your favorite bbq sauce
- Disposable bbq gloves (totally optional but super handy)
Preparing Your Pork Butt For Smoking
First, you want to trim off most of the fat from your cut of meat.
Begin by placing the pork butt on a clean cutting board or a sturdy surface. Ensure you have a sharp boning knife or a chef’s knife at hand.
Assess the surface of the pork butt, identifying any large patches or strips of visible fat. While some fat is desirable for flavor and moistness, excessive fat can hinder the absorption of smoky goodness.
Using your knife, start by removing any thick, tough, or yellowish fat layers that may not render down during the smoking process. These are typically found on the outer surface or around the edges of the pork butt. Be cautious not to remove all the fat, as it contributes to the succulence of the meat.
As you trim, aim for a consistent layer of fat across the surface, approximately 1/4 to 1/2 inch thick. This layer will protect the pork from drying out while allowing the flavors to penetrate during the smoking process.
Pay attention to any connective tissues or silver skin that may be present. These can be tough and chewy if not adequately removed. Gently slide your knife underneath these tissues and lift them away from the meat, taking care not to remove any actual meat in the process.
Once you have trimmed the fat and removed unwanted tissues, take a moment to inspect the pork butt for any remaining uneven areas or loose flaps of fat. Trim these off to ensure an even cooking process and a polished final presentation.
Alternatively, you can also ask your butcher to trim the fat for you.
Seasoning Your Pork Butt
The best pulled pork recipe does need to include using a good dry rub.
Now there are a lot of opinions about seasoning and debates on a homemade rub versus buying dry rub from your local grocery store. I have gone both ways and usually base my decision on how much time I have more than anything else if I am being honest. However, I do need admit that taking the extra time to mix together a good rub has always paid off in the end. Here is a recipe for my favorite dry rub.
Whichever route you take the application for your dry rub will be the same.
Start by using some paper towels to pat the pork butt dry. This is going to help the rub stick to the meat.
Next, cover the meat thoroughly with your dry rub and allow the seasoned meat to sit for 30 minutes to an hour. This lets the spice rub really penetrate into the meat. Be sure you do not allow the spice rub to sit for more than an hour. After the hour mark the salt and spices may start to pull out moisture which is not what you want.
How To Smoke Your Pork Butt On An Electric Grill
This smoked pulled pork recipe can be used for any kind of electric smoker that you have. We have a Pit Boss Pellet Grill but I know that the Traeger Pellet Grill is also very popular. Any kind of wood pellet smoker is going to work just fine.
Fill the hopper with hickory wood chips and follow the directions for your particular electric smoker to set the smoker temperature to 230 degrees f.
Once the smoker has come up to temperature you want to put the pork butt directly onto the grill with the fat cap down.
How Long Do You Smoke Pork For Pulled Pork?
The cook time is going to vary based on the size of your pork butt. Using a meat thermometer check the internal temperature of the meat and let the pork stay on the smoker until it reaches 195 degrees fahrenheit. This usually takes about 8-10 hours.
What Is The Secret To Moist Pulled Pork?
The best way to keep the pulled pork moist is to cook the pork low and slow until the internal temperature of the pork reaches 195 degrees and then let the meat rest for 30 minutes to 1 hour before you cut into the meat.
Allowing the pork plenty of time to rest is crucial to maintaining a moist pulled pork.
You also want to pull and never chop the meat. Do not try to cut the pork into chunks. You can use meat claws, a stand mixer, or forks to pull the meat about and distribute the crusty bits from the bark throughout the pork.
Should Pulled Pork Be Smoked Covered Or Uncovered?
Popular belief is that the lid of your smoker should remain closed but the pork itself should not be wrapped up. If you wrap the pork then the smokey flavor will not be able to penetrate the meat. Do not pull out your aluminum foil or butcher paper until the pork has finished cooking. Only then should you wrap it up while you let the meat rest.
How To Serve Pulled Pork
Classic pork sandwiches with a dollop of tangy barbecue sauce are a crowd-pleasing favorite, but there are many different ways to savor the yummy goodness of shredded pork.
For a minimal ingredients approach, serve the tender pork on a warm, toasted bun alongside your favorite sides. Whether it’s coleslaw, pickles, or baked beans, these accompaniments add a delightful crunch and balance to each bite.
Smoked Pulled Pork Recipe For Electric Smoker
Elevate your BBQ game with this irresistible smoked pulled pork recipe that will undoubtedly make you the pitmaster of your dreams.
- 6-9 lbs bone-in pork butt (also called "boston butt")
- Dry rub
- Trim excess fat from the pork
- Pat the pork dry with paper towels
- Cover the meat thoroughly with your dry rub and allow the seasoned meat to sit for 30 minutes to an hour.
- Set smoker to 230 degrees f.
- Smoke for 8-10 hours until the pork reaches an internal temperature of 195 degrees.
- Pull, do not chop, the pork apart
- Serve with your favorite bbq sauce
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