Hickory Smoked Pulled Pork Butts

Hickory Smoked Pulled Pork Butts need not ruin your beauty sleep.  No need to use the old fashioned low-and-slow method and pull an all nighter tending to your Pork Butts when you can use my Turbo method which allows you to Smoke, Roast, FTC, and Pull the Pork in a 10-12 hour time frame rather than 18-24 hours!

With the rising costs of everything it behooves one to maximize their pellets.  I find the quality of Costco meats to be exceptional and their Swift Premium Boneless Pork Shoulder Butts have never failed me.

I really enjoy the flavor profiles provided by the bark and so prefer to trim the fat cap.  Contrary to public belief the fat cap does not baste the Pork Butt but rather prevents bark formation.  These are 7-7½ lb pork butts.

Rub the boneless pork butts with Extra Virgin Olive Oil and a liberal amount of your favorite Pork rub.  I find that Plowboys BBQ Bovine Bold provide scrumptious results.  Wrap the pork butts in plastic and fridge overnight.

Preheat the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 225ºF using Pacific Pellet Gourmet BBQ Hickory Wood Pellets.  Hickory Smoke the Pork Butts for 3 hours before increasing the BBQ pit temperature to 350ºF until the internal temperature of the pork butts reach 160ºF.  At this point the pork butts are either in the middle of the stall that will always happen or have gone past the stall.  As you can see, bark formation is exceptional.

Double wrap the boneless pork butts with heavy duty foil keeping the meat probes in the butts.  Return the pork to the MAK 2 Star running at 350ºF with Pacific Pellet Gourmet BBQ Hickory Wood Pellets until the internal temperature of the pork butts reach 205ºF.  Foil (already double foiled), wrap in a Towel, and place in a Cooler (FTC) the pork butts for 3-4 hours before pulling them.  After a 3-4 FTC the pork butts will still be extremely hot!  Note the use of food grade, dishwasher safe, heat resistant to 600ºF Silicone Cooking Bands to hold the boneless butts together.  For extra flavor mix the juices from the butts with the pulled pork.