Smoked Pork Butt | Smoking Pork Butt for Pulled Pork HowToBBQRight with Malcom Reed
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- Опубліковано 28 вер 2024
- Smoked Pork Butt | Smoking Pork Butt for Pulled Pork
For more how-to recipes visit: howtobbqright.com/
Slow-Smoked Pork Butt Recipe
The first step to smoking a pork butt is to apply a good quality dry rub. You can use any pork bbq dry rub, but we always use our own recipe The BBQ Rub.
First, coat the pork butt with a couple of tablespoons of yellow mustard. This will create a means for the rub to stick to the pork butt. Then liberally sprinkle the dry rub over the pork butt and gently massage it into the meat.
Get your smoker up to proper temperature. I cook pork butts at 225 - 235 degrees. I used pecan and cherry because I love the flavor it gives the pork butt and pulled pork.
The length of cooking can be a little tricky to figure out, but a good rule of thumb is 1 to 1 (hours of smoke per lb of meat). But I like to always have a meat thermometer handy and strictly go by internal temperature. You are shooting for an internal temperature of 195 degrees for perfect pulled pork.
Once the pork butt hits 160 internal - usually around 5 - 6 hours of smoke it's time to wrap. At this point your pork butt has enough smoke now it's time to get it tender.
You want to remove the pork butt from the smoker and wrap it in aluminum foil. Place the aluminum foil on the work surface, sit the pork butt on the aluminum foil, and wrap the pork butt up tight in the aluminum foil and place it back on the smoker.
Your pork butt has enough smoke, so adding more wood to the fire is not necessary at this point. Now you are simply rendering the tough connective tissue of the butt and producing tender, mouthwatering pulled pork.
It is helpful to use a digital meat thermometer with a probe to monitor your internal temperature of the pork butt the entire cooking time. This is one piece of equipment that is extremely useful, and it keeps you from having to constantly open up the door to check with a manual thermometer. I used a chef alarm and you can check this one out here: bit.ly/1iHBnjn
If you are constantly opening the door, then your pork butt will not achieve the proper tenderness. Every time the temperature in your smoker drops, your butt begins to lock back up resulting in a product that is tough. You have to keep the temperature steady to keep the pork butt cooking. This is exactly why they say, If you're looking, you're not cooking.
Once the pork butt has climbed to an internal temperature of 195 degrees you are ready to pull it off the smoker. BUT BE CAREFUL. It will be extremely hot and there will be a lot of au just that has cooked out of the pork butt. Transferring the butt on a pork rack make this process easier. You can get pork racks here: howtobbqright.c...
I always suggest letting the pork butt rest for 15 -- 30 minutes before pulling. Open the aluminum foil very carefully and allow some of the steam to escape. Drain off as much liquid as possible from the pork butt and pull the meat.
I prefer to have pulled pork instead of chopping it. To me it has a much better texture.
This pulled pork is ready to be served on a pulled pork sandwich, pulled pork plate -- or used any way you like. Enjoy!
For more how-to recipes visit: howtobbqright.com/
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: howtobbqright.c...
Malcom, I followed your instructions here to a tee, and my butt turned out to be my best effort to date. I've done many butts, but never wrapped at 165 degrees. It made a nice difference in the tenderness and moisture of the meat. I also found a Duroc butt locally, and it was a beautiful piece of meat. I consider you the guru of smoking meat - I've followed your guidance on many cooks, and your advice is always spot on! Thank you.
Wrapping at 165 makes a huge difference!
we don't want to hear about how many butts you've done in your life!
We suspect you actually do jer bo. It's 👌🏿 we know your friends list....it's as small as your jimmy
this is a sad attempt to pick me up, get lost loser
Ever wrapped a little later? Maybe 175?
Malcolm, been meaning to Thank you, I used your pork butt recipe on my Traeger and WSM for a church group of over 400 people NEVER HAD THAT MANY COMPLIMENTS, It was the best pulled pork I have ever made. Thank you
I love how you explain things and how easy it is to enjoy and understand what you're doing.
debdewalt Thanks, appreciate it.
All these years later and I still refer to this video for my butt. Superb
Every time I fire up the smoker, I also consult your UA-cam channel. Love what you do. I'm rookie status now, but I'm hoping to retire into a BBQ joint one day. Thanks for getting me there.
Chad Landry same here it's kinda like my bible lol
Same here
Same!!!
Like always great video and keep up the good work! I enjoy all your videos and information that is provided to us.
I had the urge to smoke a Turkey for Thanksgiving 2 years ago. I watched several videos beforehand just to get an idea of what the process was,and I'm not gonna lie,it was overwhelming at first,and I've smoked many racks of ribs, briskets,whole chickens,etc. This is when I stumbled upon Malcolm's channel,and i watched his video on smoking a turkey,and he made it look and sound so easy that I knew I had to give it a shot. I dont like to brag about my food but let's just say there were no Thanksgiving leftovers😂😂. I was fortunate just to be able to sample some after putting in a few days worth of prepping and then smoking on Thanksgiving morning. It far exceeded my expectations and I followed Malcolm's instructions to a T. He most definitely knows his stuff and he's gifted with explaining it in layman's terms so dummies like me can understand!
I bought my BGE about 3 yrs ago and stumbled upon this video when I decided to try and smoke my first pork butt.
In Malcolm I trust!! You have never let me down sir and I get so many compliments when I use this recipe. Thanks for all you do!
Dude. What can I say? I've been watching a ton of smoker vids getting ready for the arrival of my Yoder but yours are by the far the best in every way. Love your explanations, the way you always refer to the temps you need at various points in the cook, and...well...you just seem like a cool dude.
LSZ1318 appreciate it. Thanks for checking out the videos.
Hey Malcolm,
Found your video by accident, love the way you explain your cooking process. Even the beginner can master grilling. Love watching your UA-cam videos.
Malcolm, down here in Australia and man you have the way of the bbq style that is so easy to listen to and gives the beginners like me some confidence! much love.
Hi Malcom,
I just wanted to give a big THANK YOU for this video. I just smoked my first pork butt yesterday and it came out PERFECT!!! I have a Kamado Akorn, I got me a nice 8 lb marbled pork butt, smoked it for about 8 hours @ 225, and got some super moist and juicy fall off the bone pulled pork.
I appreciate how you did a video for a non-competition pork butt. Made it simple to follow, explaining your cooking process, and the thought process behind everything. I got compliments all around for my pulled pork. I paid it forward to you and told them about your UA-cam page.
Thanks again!!!!
No video has ever said the reason for wrapping is to avoid the extra smoke - in effect to reduce the bitterness. GREAT TIP!! Looks delicious :)
It is wrapped to avoid "the stall". It is the point at which evaporation is so high that the internal temp will not climb any more for quite some time(an hour or so) . So you wrap it to avoid that. Once past that point, the temp will climb as it had been
@@mikeoxlong4004 Very true, guess wrapping serves a couple purposes,helps get the internal temp going again when it stalls and keeps too much smoke from getting to it after it has already hit temperature where it wont take in any more smoke.
That’s only If you’re adding smoke in the first place.
Mr. Reed knows what he’s talking about.
These recipes are fantastic!
Excellent video. We did a fund raiser for our boyscout troup and decided to sell pulled pork sandwiches. We followed your directions exactly and it came out great. The only thing we did change was due to the fact that we had to cook the butts ahead of time due to time constraints and cooking equipment. We wraped the butts in saran wrap after pulling the butts out and then wraped them in towels and put them into a large cooler to keep them hot. Five hours later at the event, we unwraped the butts and they were still hot and perfectly moist. They were a big hit and we just about sold all of it. The folks all thought we had just pulled the pork butts off the smoker. Thanks for your excellent post.
jjcs1381 I will try your Saran Wrap, towels and cooler technique on meat, especially pork butt the next time I go to an outside concert. Thanks for the tip!
You may wish to reconsider using plastic wrap. Plastic, (especially when warmed) leaches petrochemicals into the food or drink it touches. There is much research linking plastics used in food prep, reheating and cooking, to cancers. Thats why you hear so much about "BPA" type plastics that supposedly do not do this. But be forewarned, an organization tested ALL the so called BPA sippy cups and bottles for sale and found ALL of the manufacturers to be lying about it being true BPA. Many of the products came from China. I was looking into all this because we have a 1 year old and I was researching sippy cups. We only use plastic wrap and tupper ware for cold storeage....never heating in a microwave etc... Just FYI for you to consider.
thefireman285 so true big companies want to kill us all
Now if the big companies wanted to kill us all, who would they sell their product to???? Not much sense.
Malcom is the number 1 BBQ presenter/expert/tutor on UA-cam
Great instructions and tips. Came out perfect. However, a major rain storm came up at the five hour mark. Butt was already wrapped in foil. I just moved it to the oven and finished it off at about the 9 hour mark. Let it sit for a spell and the bone came out so easy 40 minutes later. Malcolm, Thanks for all the great tips. Great videos and presentations of what we need to know. Kudos!!!!!!!!! I would like to take all the credit but my conscience will not let me. Dang Conscience (LOL) Instead I'm referring all my friends to your UA-cam channel.
I come back to this about two or three times a year..still the best instructions/recipe. Consistent every time. Thank you sir
Hey Malcolm, I just bought a green egg and was trying to find videos on how to learn how to smoke and boy my pulled pork came out sooooo good on Memorial Day. Thank you so much for your advice!
SIMPLY THE BEST... Malcom is one of the best BBQ teachers I’ve ever watched and learned from, and his recipe’s are simple and just amazing!!! Malcom, I’ve commented here before, but it’s been a while... I smoked an 11.5lb pork butt today; started at 5:15 a.m. and it stalled at 148 degrees internal temp - not sure why that happened, BUT... thank you for the teaching because I waited to wrap it until it was 160 then waited to eat it until 190 after letting it rest for 30 minutes, and it was probably the best pork butt I’ve smoked yet!!!! You’re incredible!
BEST VIDEO ON UA-cam hands down.
Man, Malcolm... You are the man. I followed this recipe, wrapped it in foil at 160°, cooked it to 210°, and it just fell apart delicious. What a great cook you are. You have my respect, sir!
Malcolm. I love your channel and I've watched just about everything you've done. But I gotta tell you that this is top notch. Very informative. That pork looks spot on. Great video and great job of educating. Your best video yet. I appreciate it.
Malcolm, thank you so much for this video!!! I've smoked about a dozen pork butts for pulled pork using a variety of methods. I followed this video exactly and cooked it for a party. Everyone raved about it and my dad even said (he's a big bbq fanatic) that it's the best pulled pork he's ever had! I followed your suggestion of skimming the fat and adding the juices back into the pan with the shredded meat and it was juicy and flavorful and not soggy or mushy, just perfect. And now I'm trying your brisket recipe. Wish me luck! Thanks again!!
Malcolm, love the in depth directions on your site, especially about what smoke should look like. Looks like I've been over-smoking in the past and maybe this explains the dips and spikes in maintaining my temp's. I'll be doing this tomorrow. Leftovers will be for baked beens on the 4th. Thanks-again.
Following this recipe today. I have tried your braised ribs and smoked ribs..and you have never steered me wrong. You guys gotta try these fantastic recipes. You Da Man!
Your demonstration and explanations are super helpful! Thank you for being so informative and clear. I can't wait to get to my smoker!
Novice to smoking. I followed this and wow, results were awesome. Two key things I followed that you mentioned was smoke until 160 then wrap. I did not add any more wood chips after that and pulled off at 190. Smoke taste was perfect. Thanks for the instructional video!!!
I did exactly what u did and it came out a lil tough. I would have preferred it more tender. Do u know if it needed to be left in there longer?
Malcom's smoking in the front yard, so cool man!!
I've followed Malcoms advise since i started smoking and everything I've done has come out perfect every time
I have used your techniques many times and every time it turns out amazing. I always come back and rewatch this video as a refresher each time i cook one. Keep up the good work!
Malcom, I just smoked a butt on my little entry level smoker on charcoal with cherry chips and it was as close as I can get to Central BBQ in Memphis here in Philly. Used the bbq rub, the bbq sauce and your method and it was awesome. Thanks for putting this video out and others like it. I also like your Memphis dry ribs video. Keep up the great work helping us bbq challenged peeps wow our families and friends.
Man theres no BBQ like Memphis style! I've traveled the country for years at my old occupation,and I had the chance to sample food from all over the country,and I always gave other cities' BBQ a try,and while i had some really amazing food in many cities,none of it could top my city's ribs! Texas definitely earns the Beef Brisket title but nobody can top Memphis' ribs and pork shoulder
Thank you for explaining if the the fat cap is up vs down
This is the EXACT way I do mine!! He does not use too much rub (like others do). I wrap mine and finish it that way. I never throw away the juice. I put it in a bowl with the pulled pork and mix it in. The pork absorbs all the juice and it is AMAZING! I usually use hickory chunks in my smoker... You people smoke it this way, You will be impressed! Great video!!!
This is my go-to pulled pork recipe on my Traeger. Done this many times and always gets compliments. Thank you for sharing!
Did you spritz yours during the cook?
@@hqcity9273 No. I never open the lid until it alarms at 165. I do add a little water or apple juice when I wrap.
I'm jealous you have a Yoder. I saw them at the local Ranch & Home and they area pretty proud of 'em. I'll keep smoking with my Masterbuilt till I can save enough for the big boy!
tjadam2 same!
For my wife's 4th July work party in Nashville. Did this with your rub and BBQ sauce on the side, 2 actually. Big hit. Did it the day before and reheated in in a big roaster pan 3-4 hrs before lunch. Big complements from a Memphis competition BBQ guy. Everybody loved it. Thanks
made your chicken wings about a month ago, best smoked wings i've ever made. thanks dude!
I watched this video 2 years ago to make pulled pork over MDW. Best pork I ever had. Back again today for a refresher course. Thank you, Malcolm!
Just did my very first pork butt this way and it turned out perfect.
Just follow this directions and the pulled pork was amazing best I ever had
Very informative....Awesome video
I followed this to the letter, well as much as I could with what I had on hand. I used olive oil instead of mustard and Traeger rub. I used my small Traeger and it came out PERFECT. Thank you.
Twenty years from now people will be going to his old homes saying "this is the house Malcolm smoked that butt in that video" kind of like bands recording albums in a famous house .. love these older "kitchen" videos .. much more so than the newer ones .. seems more like a man grinding and not resting on his laurels
This is torture!
I started salivating @12:00 really bad.
Put an old sock in your mouth !
Been walking by the grille / smokers section in Home depot for a while, and my girlfriend noticed! She bought me a nice dual fuel smoker for fathers day, and with Malcolm's help (super informative videos), I am now BBQ'ing "right"! Thanks Malcolm for all your great recipes and tricks for making an amateur smoke like a pro!!
Looks great man!! Is that a yoder pellet smoker you were cooking on?
Southern Coastal Cooking ™ he literally states that’s the smoker he’s using at the beginning of the video
Been smoking for 50 years and this is how to do it right by temp. Thanks Malcom
He never lets me down
I did one yesterday like he did
Perfect !!!!!
One thing I have done in the past is to put the pulled pork back in the smoker in a tray and give it just a bit of smoke.
You dont want it in very long but the smoke flavor hits every bit of pork that way
I just purchased a Smoke Hollow propane smoker yesterday........can't wait to try this 1st......i love pulled pork.....great video and simple easy to understand instructions........
Long time watcher 1st time poster. I love your videos Malcom. Hands down the best instructional videos on you tube....
I followed the instructions in this video for my pork butt on the Oklahoma Joe Highland. It was my first time smoking on this smoker. All I can say is WOW it turned out great. Starting out I believe I had the temperature a little too high, but I figured out how to maintain a constant temperature. After about 4 hours I had reached an internal temp of 165, wrapped in foil and about three more hours I had an internal temp of 200. Thanks for the video, I will be watching more and trying different things.
MALCOLM you da man brotha!!!.
Thanks for all you do...
Wishing you blessings big guy.. God is great..
Thanks bud , with my experience in smoking meats and learning extra tips with you , my smoking game has stepped up down here in Sugar Land Texas.
Thanks and God Bless
This is a must share! Help a loved one fish, Amen 🙏 I've made a few 1/2 butts testing different flavors with my family like other recipes, this class is the 1 I fallow and share. TY!
You have really helped me in my smoking , thank you. Food never tasted so good. Watching your vids makes me want to get out and cook and eat eat eat
I've done it several times and every time i watch the for that confidence boost lol
Malcolm, OMG!! My first time ever smoking a pork butt. I followed your instructions and am amazed at the results! So, so, so DELICIOUS!!! Thank you!
Followed this method to the T and it produced an amazing result. Thank you.
Great tip on cooking with internal temperature. I use a foil pan and wrap the top tightly. It keeps the juices from leaking out and they're disposable which makes cleanup a breeze. Great video!
I smoked my first butt using the instructions here and MAN I'm happy the way it came out. Good stuff here
Malcolm Reed is the man!!!!
I am not sure the sanity level of the 52 people that gave "thumbs down", but they must be insane because I made a pork butt following this video to a "T" except for the rub... Not only did I think it was awesome, but the friends we had over said it was the best they've ever eaten - even at a restaurant!!! SO GOOD!!
Thanks so much bro - you made me the hero tonight!!! 😜😜😜👍🏽👍🏽👍🏽
im trying to render the fat out of my own butt!
jer bo get your ass in the smoker
Finally tried to do a pork butt today, Malcom once again was spot on! I’ve used his ribs, chicken, whole turkey and now the pork butt recipe. Absolutely amazing meat!! Thank you!!
Thanks so much-what a great guide for us hungry beginners. Just put mine in the smoke and my mouth is waterin...
Great video. My daughter (12) and I watched it together so we could smoke pork butt for the first time. Thanks for sharing your talent with us.
What’s with the comments section here being so positive? It’s truly amazing.
Made this yesterday - first time ever trying it. Dang it came out good. I think I wrapped a little too early - about 155* but it has great flavor and the right amount of smoke flavor. Was a hit.
You are always my authority on smoking and grilling.
Nicely executed; well informative, easy to follow along, I don’t know how many I have cooked, I still like to look 👀 up 🆙 all u cook’s on you tube, my kids and grandkids always tell me it’s so good , some times they say it’s the best they have ever had! Must be nice winning a competition !!! Thanks 🙏 for sharing!!
I have basic good bbq experience and I’ve been used to seeing smoking with my dad as a kid . He did a lot of yellow tail and barracuda. Well I tried Malcolm’s recipe along with his rub I bought . It came out awesome . Made it for the manny pac man fight night . Thx Malcolm !
This guy is the jam. Made it easy for me to understand. Thank you sir
Im doing two 9 lb pork butys in my Charbroil electric smoker, and i just wrapped them and set the smoker to get to 195 F before it shuts off.
The butts were looking-smelling-tasting amazing before they got wrapped.
Malcom, just want to say thanks for your videos. I've saved and used your videos for almost 2 years continuously when I'm smoking. Not to mention your rubs are 2nd to none. Big fan and keep up the great work!
No words man. Nice videos. Ever since I found your videos, I do everything you've said the meat comes out perfect. .. HOPEFULLY, ONE DAY I'll get a smoker like yours but they are expensive. .
Best explanation of pulled pork I've seen on any video
I know this is an older video, but it is still timely. Thanks!!
Fantastic, Malcom! I've used your approach to smoking pork many times. Comes out perfect every time! Thanks for sharing it!
I buy your rubs when i see them even if i don't need them to promote you. I appreciate all of your tutorials and pay my respects.
Awesome video! I appreciate how you included box temp, wrap temp, and final internal temp. Also Im diggin on how you reminded us to stop using hard wood after its wrapped. Keep up the good work!
thank you mr. malcom you been saving my life I appreciate for all your recipes
I followed this recipe, and created the best pulled pork supper ever! The pork was super tender and juicy. 😋
Today I followed this method with my own rub on the Traeger. It came out great. The best pulled pork ive had in years. Put it on a potato roll, with my coleslaw, BBQ sauce and a pickle.
The only change that I wouldve made was to cook until the Butt was 200+ degrees. The bone came out clean, but didnt come out as easily as i would've liked. Another 5 degrees wouldve made it even better.
Malcolm you are a BBQ genius
Malcolm, you are one great teacher, I always check in on your vids bfore I cook! I like the one hand on the roast for prep, one hand clean for spice bottles, simple smart method. Rock on! I like that you show homestyle vs competition. I gotta butt in the fridge, can't wait... I also would not use foil in a crock pot finish, but I would keep a foil wrap for an oven finish. I smoke indirect on an old Weber kettle, that's probably older than you are... First half cook time with cherry wood, finish wrapped, mostly in the oven, cause it is hard to control temp on a kettle.
The leg of lamb recipe that you did was awesome. We had this for Easter it was awesome thank you for posting this video to UA-cam
I've made this recipe several times. Follow directions exactly and you will be happy! So tasty! Thank Thank you!!! Great in tacos too!
Malcolm, I am very new to this game of grilling so I am very happy to have found you and your way of doing things. Just tried my hand at my first Boston Butt, followed your directions and low and behold we have a great butt to make sandwiches for the game tomorrow. Thanks, I had a blast. Respectfully Jim Pruitt
Got a ham from a durocks we raised and killed last year in the smoker now and they are great tasting ,im 4 hours into a cook now,im using a lot of your tips,thanks for the great info
Thanks so much. Got myself a 3-1 smoker-grill-bbq yesterday and seasoning it today for your pulled pork tomorrow. Big Hi and thanks from Wangaratta Australia 👍
One of the BEST BBQ guys on u-tube awesome bud
Thanks Malcom!! Great video and instructions. Did this yesterday and was the most incredible piece of meat I've ever had. 9 juicy lbs of oink'n love! Topped our sandwiches off with a thin, spicy, vinegar sauce and I was in was pig heaven.
Malcom, you are the man! I seriously love all your videos and wanted to thank you for taking the time to make them. I have never liked pulled pork until I tried your methods and cooked like you do. Thank you so much! I hope someday I am personally able to try anything that you have made, it would be a dream come true! Keep up the good work!
I smoke it on the smoker (obviously), but after wrapping I just finish it in the oven.
Electricity is a lot cheaper than BBQ pellets.
Thanks for these videos Malcolm. You made my BBQ taste waaaaayyyyy better!!!!
You are the best!! Followed this method yesterday came out great on my first time!!
Absolutely my goto guy
For anything on my reg teq grill everything has come out perfect
I am going to do this recipe this weekend i finally got THE BBQ RUB. Thanks Malcom and the pork belly recipe was the absolute best and the spare ribs too Sooo good.
I am cooking one today following your recipe, I will let you know the outcome. Thanks for your time in showing us
Excellent video on how to smoke a pork butt. I followed your advice exactly as you explained and it turned out perfect. Thanks, i learned a lot.
Hello, your videos got me into buying my first smoker and I've been watching for a few months now. Today I went to my local butcher in VA and your BBQ rub was there. I'm totally looking forward to trying it out. Thanks for cooking tips.