Normally when you think of smoked pulled pork you think of a typical sweet with some heat, North Carolina style pulled pork. Today I’m trying something a little different, and going with a central Texas, pepper based rub for the best smoked pork but I’ve ever had!
After doing some research on how to smoke my pork shoulder (or Boston butt), I read through Aaron Franklin’s Meat Smoking Manifesto. I highly recommend picking up this book if you’re into making your own barbecue. I found that he seasons pulled pork a little different.
Using central Texas style rub which starts with 1 part salt, 1 part pepper, I decided to take some inspiration from the man who has barbecue nailed down and take my own take on it!
And you can now purchase my take on it, with my new Savory Pork Booty BBQ Rub!
I woke up at around 5am and started preparing my Pork shoulder. You’ll want to start early as possible, it’s better to have your pork butt done earlier than late.
You can always keep it wrapped in foil and placed in a cooler. It will hold its temperature for a few hours.
So who here is on the wrap in foil team? I’ve seen a lot of conversation on both sides of the table. Some say wrapping will give you mushy bark, others will say not wrapping, makes it too crunchy and smoky.
I’ve so far have stuck with wrapping. I find that once my pork rested 30-45 minutes, the bark comes out great!
I cooked my pork butt at around 235(ish) for about 4-5 hours on my Traeger Pro Series 34 smoker. You’ll want to spritz every hour after the 2 hour mark.
Once the internal temperature was at around 155-160, wrap in foil so that it doesn’t take on anymore smoke. If you choose to go bare for the entire cook be sure to continue spritzing your pork shoulder along the way
At this point, you can even raise your temperature a little higher to expedite the process. I continued cooking at 275 and had everything done at the 8-9 hour mark for a 7 pound pork butt.
Ultimately you’re cooking your pork but for as long as it needs for it to be done. You’ll looking for an internal temperately ranging anywhere from 195-210.
You want the blade bone to easily pull out from the pork butt, which I’ve found so far 203-205 is the sweet spot!
If you’re going with my rub, you’ll have a nice dark bark, similar to a texas style smoked brisket. This rub has a good pepper flavor, with a hint of sweetness and all sorts of juice from the pork.
Stay tuned for some more low and slow barbecue recipes this summer!