{"id":3850,"date":"2013-02-24T15:31:25","date_gmt":"2013-02-24T23:31:25","guid":{"rendered":"http:\/\/www.smokinpetebbq.com\/?p=3850"},"modified":"2013-02-24T15:31:25","modified_gmt":"2013-02-24T23:31:25","slug":"low-and-slow-hickory-smoked-pulled-pork-butts","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/low-and-slow-hickory-smoked-pulled-pork-butts\/","title":{"rendered":"Low-and-Slow Hickory Smoked Pulled Pork Butts"},"content":{"rendered":"

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Been using the foil method lately for Pork Butts but SWMBO is going to visit her Sister and asked if I would do some pulled pork for her to take down … Decided to go back to basics and provide my best product!\u00a0 Smoked the two 9 lb Pork Butts in the MAK 2 Star<\/a> Wood Pellet BBQ Smoker-Grill at 225\u00baF with Pacific Pellet Gourmet BBQ Pellets for 2 hours.\u00a0 Increased the temperature to 250\u00baF to finish off the Pork Butts to an Internal Temperature<\/a> of 200\u00ba-205\u00baF (9 hours).<\/p>\n

Note the lovely bark formation before and after a 4 hour FTC.\u00a0 The photo on the right is both Pork Butts – One separated and the other left whole.\u00a0 These Butts made for some wonderful Pulled Pork!<\/p>\n

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Selected two 9 lb Pork Butts at Cash & Carry for this cook.\u00a0 Many Pitmasters choose to keep the fat cap on or trim it down to \u00bc” on their Butts but I prefer to trim most of the fat cap.\u00a0 I opt to trim the fat cat cause I believe it makes for an exceptional bark formation.\u00a0 Where the fat cat is left on, there is very little to no bark formation and everyone knows that bark is crucial in providing flavor profiles to the Pulled Pork.<\/p>\n

Trimming the fat cap off also keeps your pellet smoker-grill cleaner during the cook.\u00a0 Most if not all that fat will render and melt only to be deposited in the bottom of your pit and into your drip can.\u00a0 Rubbed the Boneless Pork Butts with Annie’s Roasted Garlic Extra Virgin Olive Oil<\/a> and a very liberal amount of Jans Dry Rub.<\/p>\n

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Triple wrapped the rubbed Pork Butts in Plastic wrap and refrigerated overnight.\u00a0 While the MAK 2 Star<\/a> was being preheated with Pacific Pellet Gourmet Hickory<\/a> Wood Pellets to 225\u00baF at 10:30 pm for 30 minutes the two Pork Butts were prepped and resting on the counter.\u00a0 Many recipes call for the meat to be brought to room temperature before inserting in your smoker but I’ve not had any issues when I don’t.\u00a0 I know of one Pitmaster known to many as “SquirtTheCat” on various Forums that starts with a frozen Pork Butt.\u00a0 You merely have to adjust your cooking time.\u00a0 At 11 pm I started Hickory<\/a> Smoking the Pork Butts for 2 hours at 225\u00baF.\u00a0 Estimated that this traditional method was going to take 11 hours and also a 4 hour FTC.<\/p>\n

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At 1 am, after a 2 hour Hickory<\/a> smoke, I increased the MAK 2 Star<\/a> temperature to 250\u00baF to complete the cook. By 6 am the Pork Butts were beginning to form a nice bark and at 9 am the Internal Temperature<\/a> reached 203\u00baF.\u00a0 Total of 11 hours for this overnight cook.\u00a0 When I use the foil method I reduce the 11 – 13 hour smoke\/cook down to 4 -5 hours. Even though both methods provide an extremely tender pulled pork, the foil method bark formation is not as prominent.<\/p>\n

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Double wrapped the Pork Butts in heavy duty Foil, wrapped them in a Towel, and placed them in a Cooler (FTC) for 4 hours to allow the meat to rest and reconstitute the juices before pulling the pork.<\/p>\n

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A scrumptious massive pile of Pacific Pellet Gourmet BBQ Hickory<\/a> Smoked Pulled Pork before packaging, being vacuum<\/a> sealed, and frozen.<\/p>\n

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Been using the foil method lately for Pork Butts but SWMBO is going to visit her Sister and asked if I would do some pulled pork for her to take down … Decided to go back to basics and provide … Read More<\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[13],"tags":[],"class_list":["post-3850","post","type-post","status-publish","format-standard","hentry","category-pork"],"yoast_head":"\nLow-and-Slow Hickory Smoked Pulled Pork Butts - Smokin' Pete's BBQ<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/low-and-slow-hickory-smoked-pulled-pork-butts\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Low-and-Slow Hickory Smoked Pulled Pork Butts - 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