{"id":15073,"date":"2020-05-22T10:35:02","date_gmt":"2020-05-22T17:35:02","guid":{"rendered":"https:\/\/www.smokinpetebbq.com\/wordpress\/?p=15073"},"modified":"2020-05-26T13:38:13","modified_gmt":"2020-05-26T20:38:13","slug":"smoked-pulled-pork-butt","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/smoked-pulled-pork-butt\/","title":{"rendered":"Smoked Pulled Pork Butt"},"content":{"rendered":"
\"Smoked<\/div><\/div><\/a>
Smoked Pulled Pork Butt<\/div><\/div><\/div><\/div><\/div>

Smoked Pulled Pork Butt<\/h3>

For my Smoked Pulled Pork Butt I have always trim off the fat cap. Like many other Pitmasters, I used to trim the fat cap down to a \u00bc inch, barbecue low-and-slow for countless hours, and Foil Towel Cooler (FTC) the smoked pork butt for 3 to 5 hours before pulling it. Then there's the question of fat cap up or fat cap down! The fat cap up camp swear that during cooking, the fat cap bastes the pork butt while the fat cap down camp swear that the fat cap protects the pork butt from burning on the bottom. All I know is keeping even a \u00bc inch of fat cap prevents half of the pork butt from forming that beautiful and tasty bark cause fat does not form a bark. Also, all that fat cap melting makes one big mess in your wood pellet grill pit. Even with the fat cap removed, there will still be plenty of grease on the grease tray.<\/p>\n

Over the years, I have tweaked my smoke pulled pork butt recipe down to 8 - 9 hours rather than 14 - 18+ hours. No more loosing sleep for me when it comes to enjoying some great pulled pork.<\/p>\n<\/div><\/div><\/div><\/div>

\"Smoked<\/div><\/div><\/a>
Smoked Boneless Pork Butt <\/div><\/div><\/div><\/div>
\"Pork<\/div><\/div><\/a>
Pork Butt wrapped in Foil<\/div><\/div><\/div><\/div>
\"MAK<\/div><\/div><\/a>
MAK 2 Star<\/a> WiFi<\/div><\/div><\/div><\/div><\/div>

Rub the trimmed boneless pork butt on all sides with roasted garlic extra virgin olive oil<\/a> and season all around with an ample amount of Jan's Original Dry Rub<\/a> - page 168 of my cookbook - The Wood Pellet Smoker and Grill Cookbook<\/a>. I like to use Silicone Hot Cooking Bands<\/a> to hold the boneless butt in place and promote even cooking. Wrap the small seasoned pork butt in plastic and refrigerate overnight.<\/p>\n