Pulled Pork AKA Smoked Pork Butt
About this recipe
Pulled Pork, also known as Smoked Pork Butt, is a classic BBQ dish that brings a taste of the South right to your backyard. This recipe from Meat Church BBQ is straightforward and hard to mess up, making it perfect for both beginners and seasoned pitmasters alike.
Using a simple combination of pork butt, mustard, a flavorful rub, and apple juice for moisture, this method ensures a deliciously smoky and tender result. The key is in the time and temperature, which this video breaks down perfectly.
Ingredient notes
- 2 kg pork butt (approximately 2 pork butts)
- 1 cup yellow mustard (for binder, optional)
- 1 cup gospel all-purpose rub (or any preferred BBQ rub)
- 1 cup apple juice (for moisture in the smoker)
Tips from Meat Church BBQ’s video
- Trim excess fat from the pork butts to expose the meat for better seasoning and cooking.
- Use yellow mustard as a binder for the seasoning; it’s optional but helps the rub adhere better.
- Let the seasoned pork butts sit for at least 15 minutes to allow the rub to adhere before cooking.
- Cook the pork butts at 275°F (135°C) using hickory wood for smoking for the best flavor.
- Check the internal temperature of the pork butts; wrap them in foil when they reach around 165°F (74°C) for continued cooking until tender.
Good to know
- How long does it take to cook the pork butt?
- The total cooking time is approximately 10 hours, including 5-6 hours in the smoker and an additional 2-4 hours after wrapping.
- What temperature should I smoke the pork butt at?
- Smoke the pork butt at 275°F (135°C) for best results.
- Can I use a different BBQ rub?
- Yes, you can use any preferred BBQ rub instead of gospel all-purpose rub.
- What should I use for moisture in the smoker?
- Use apple juice in a water pan for added moisture during smoking.
No life story here — the video and the recipe are the whole point. All credit to Meat Church BBQ: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Trim excess fat from the pork butts to expose the meat.
- 2
Slather the pork butts with yellow mustard as a binder for the seasoning.
- 3
Season the pork butts liberally with gospel all-purpose rub, ensuring even coverage.
- 4
Let the seasoned pork butts sit for at least 15 minutes to allow the rub to adhere.
- 5
Prepare your smoker and set it to 275°F (135°C) using hickory wood for smoking.
- 6
Place a water pan with apple juice in the smoker for added moisture.
- 7
Put the pork butts on the smoker and cook for 5-6 hours until a nice bark forms.
- 8
Check the internal temperature of the pork butts; when it reaches around 165°F (74°C), wrap them in foil.
- 9
Continue cooking until the pork butts are tender and easily pulled apart, which may take an additional 2-4 hours.
Heads up — we had to guess a little:
- The quantity of pork butt is inferred based on typical serving sizes for pulled pork.
Credit where it’s due: this recipe was transcribed from Meat Church BBQ’s original video on YouTube. Follow them there — it’s their dish.
Are you Meat Church BBQ? Claim this page or ask us to take it down. Your call, always.
