Slow Smoked Pulled Pork Barbecue Recipe by the BBQ Pit Boys
Love Pulled Pork Sandwiches? Try this easy to do recipe for real Barbecue Pulled Pork, all done on a simple backyard BBQ smoker. All you need for this Pulled Pork Barbecue is 8-10lbs. of Boston Butt, also known as Pork Shoulder, and your favorite Dry Rub and Barbecue sauce. After trimming off the excess fat, and lightly coating the pork with dry rub, smoke the Butt low and slow at 225f-275f for about 12 hours on your backyard Smoker. When the internal temp. of the meat reaches around 195f, remove from the fire and wrap it in plastic wrap or foil for about 45 minutes to an hour so that it can rest -allowing the delicate flavor and juices to permeate the meat. Shred as shown, and enjoy! -BBQ Pit Boys You can print out this BBQ Pit Boys recipe at www.bbqpitboys.com —
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DO NOT TRIM FAT BEFORE YOU COOK! THAT IS A TECHNIQUE TO DISCOURAGE YOU FROM COMPETING PROFESSIONALLY. cook with the fat cap on top. after your butt is smoked (14 or 15 hours later), cut the remaining fat off and pull your pork. If your butt does not come apart with much ease…then you need to cook it for another hour or two.
how do you keep your smoker hot for up to 12 hours
@shadowkon69 wow, you’re a comedian dude. You go ahead and use that ply for smokin’n……. rofl. How about adding some of them scrap tar roofin’ shingles. See ya on the other side…!
BOY that looks good!! but it aint nuthin compared to my bbq pork made in my home made smoker i use only the finest of ply wood that i find at the dump!!!! trust me its the best around!!!
That BBQ sauce is so thin – no good! I prefer the thicker BBQ sauces – sticks to the pork better and makes it easier to eat.
wut up wit ur voice tryin 2 act sexy?
if you’re noticing the axe, you’re not watching the meat.
Enough there to feed an army! I love the idea of smoked meat. I can only imagine what a sandwich from this would have tasted like! Damn good i reckon!
Nice! But where’s the Pit Boy’ trademark machete?
also fat help as a natural basting, and keep juices inside. I learned while living in ALABAMA for 2 yrs. my mouth is watering. cld go for one right now.. LOL
Can one put it on a grill if you don’t have a smoker or will it turn out crappy?
pork butt (boston) is pork butt not shoulder
a shoulder or picnic will not cook the same (shred)
@chefjenesis i think he said to keep it foiled for one hour. and no i’m pretty sure he put it in the fridge or just left it out, not more heat.
What is the deal with the axe? I know I have an axe planted in every tree stump in my yard, but how does that add to the video?
Yes tougher
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what if the temp gets hotter during the cooking, will it make the pork tough?
nice…
I personally however would keep all the fat on. That slow and slow will render off most of it, and that remaining fat is just super tasty.
this guy is good
You do not put back on heat, it is a cooling process.
You can use foil, a covered pan, or place it in microwave (heat off) to let it rest which means the juices suck back in while cooling down. You should let it rest at least 15 min. When I BBQ a lot I let some of it rest and then put in fridge and next day cut up and freeze.
hope that helps…
@ tyger2 thanks for the feedback…
They said wrap in foil for 45mins and let rest, so assume no more heating required.
wow this turned out great… i cant hear what you say bc im deaf… how long do yo0u keep it foiled? and do you place it back on the heat after its foiled?
Awesome! Thanks!
like ur voice! great video
For me the secret to an amazing barbecue is the smoky flavor! It really gives that unique taste that sorts of make barbecue taste like barbecue! I’m okay with gas grill but you should really try using wood and charcoal to know the difference.
I do accept as true with all of the concepts you’ve presented to your post. They are really convincing and can certainly work. Nonetheless, the posts are very brief for beginners. May you please lengthen them a little from subsequent time? Thanks for the post.