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Smoked Pork Butt by Liveboldlee
Pulled Pork

Smoked Pork Butt

“Love pulled pork. 16 hours in the smoker, crush it all day on burgers and tacos. Still have enough left over to toss 1.5 pounds in the fridge and two 1 pound bags in the freezer.

I actually keep it pretty simple.

Butt Rub seasoning everywhere. Wrap in saran wrap and let it hang out in the fridge for 12-24. Preheat SmokinTex 1400 to 225F.

Let butt sit on counter for an hour prior to going into the smoker.

Apple and Cherry wood chips, about 3 oz of each.

Butt into either top or second to top rack, chips in. Refresh chips every 45 - 1 hour for the first few hours.

Between 15 & 18 hours later when the butt hits 195F. pull it.

Wrap in some of that HEB Texas Tough aluminum foil, toss it in a little cooler. Give it 2 - 4 hours.

Shred it up. - Kings Hawaiian Buns - Best Maid Pickles. Either homemade bourbon bbq sauce or Stubbs. Maybe some homemade slaw if got time.” 


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