Smoked Pork Butt | Smoking Pork Butt for Pulled Pork HowToBBQRight with Malcom Reed
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- Опубликовано: 5 июн 2014
- 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.com/bbqshop/
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.com/bbqshop/ 
Развлечения
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?
Hey Malcolm,
Found your video by accident, love the way you explain your cooking process. Even the beginner can master grilling. Love watching your RUclips videos.
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!
I love how you explain things and how easy it is to enjoy and understand what you're doing.
debdewalt Thanks, appreciate it.
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
Every time I fire up the smoker, I also consult your RUclips 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.
Your demonstration and explanations are super helpful! Thank you for being so informative and clear. I can't wait to get to my smoker!
I did exactly this last night following your instructions. It turned out perfect. Thank you.
I come back to this about two or three times a year..still the best instructions/recipe. Consistent every time. Thank you sir
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!
Did this today and it was delicious! The only difference was I used olive oil instead of mustard, but still achieved moist and tender pulled pork on my WSM. Thank you for the tips, Malcolm!
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.
Of all the BBQ videos out there, yours are the easiest to understand because you explain the decisions you make. Thanks for making these, I’m enjoying trying all these smokes.
Nobody has ever said why you wrap it is perfect Malcolm thank you so much the knowledge that you give you're a beast
Malcom, thank you so much for the videos. I just learned how to smoke meat last year but your guidence has really helped me perfect it this year.... Keep up the fantastic work
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.
Man, I gotta give you so many props. I've been watching your videos for months and saved up enough for my first pellet smoker. I also ordered your the bbq rub and it got delivered today. We are doing my sons bday party tomorrow and ik throwing two 8 lbs butts on early. I covered it in mustard and your the bbq rub. It smells so good. I've used a ton of rubs on my propane grill. My wife even tried some out of the bottle and she was blown away by how good it tastes. Thank you for all you do!
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!
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.
"Sometimes you just want to cook a good eatin pork butt."
That quote should be carved into a mountain somewhere in this country.
😉👍
Mount BBQ. Hell yeah! New national monument!
I like eatin butt
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!!
Tried this on my new Rec Tec Bull. Some of the best pulled pork I have ever had. Thanks Malcom for a great recipe
Malcolm you are the man!!!! Dude I have been watching your videos, and man I've learned so much...well just to let you know, I always smoke and cook only for my family. I was always afraid as to what other might think of my cooking, since I consider myself a rookie. But I did two pork shoulder roasts, and some ribs along with a ham which I tried your recipe for.....and they loved it. Now they want me to cook for them most of time they get together to smoke. Thanks man!!!! Keep up the good work, and seriously thanks for sharing these tips with us man. I hope we get to meet some day and watch you in action. Keep on smoking!!!!
It's both a blessing and a curse to have smoker skills! It's great to be able to smoke any type of meat but theres no time to rest in between cooks because somebody is always wanting you to smoke some meat for them
Im patiently waiting for Amazon to deliver my first smoker ever. Tracking says it will be here today. This is the first video I've ever watched on smoking a butt. Very easy to follow........I'll watch it as Im smoking my first butt tomorrow. Thanks!
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 RUclips page.
Thanks again!!!!
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!
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!
BEST VIDEO ON RUclips hands down.
I smoked my first butt using the instructions here and MAN I'm happy the way it came out. Good stuff here
I've followed Malcoms advise since i started smoking and everything I've done has come out perfect every time
Just cooked a 9 pound butt on my Traeger following your instruction and the results were amazing. I was almost afraid to attempt another one due to prior failures. Love your videos.. always spot on. Thanks!!
Sir, you are the master of the smoker. Thank you for your videos! Can't press the like button enough!
Just made this Sunday and turned out exactly as you said it would. This is the 6 or 7th thing I've made off your channel and everything had been fantastic! Thank you so much and keep it up
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
Love your videos. Making this for Christmas 2020. God Bless and stay safe!
Thanks as always Malcom. Great video.
Fantastic, Malcom! I've used your approach to smoking pork many times. Comes out perfect every time! Thanks for sharing it!
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!
Thanks for the video! My first time smoking a smoke butt and I used this video to guide me. After 7 1/2 hours of smoking it came out pretty tasty (not quite so tender) and my party loved it! Thank you! Very Helpful video.
Nicole Geub Next time watch those internal temps - did it hit 198 internal? Every cut of meat cooks differently, so that is why we don't go by time and go by internals. That way you know your going to get it tender every time.
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 RUclips channel.
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?
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
Malcom's smoking in the front yard, so cool man!!
Thank you for explaining if the the fat cap is up vs down
Man I can't tell you how much you have helped me. I watched your video on the St. Louis spare ribs, followed your lesson TO THE T and man it turned out OUTSTANDING!!!!! Just like yours. My wife was blown away. Ty man. Keep up the vids and good wk.
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!
Legend has it that chef Tom is Malcolm’s long lost son bbq kings 🍖🤴🏻
Very informative....Awesome video
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!!
Malcom...you are my ONLY source for BBQ advice when cooking with my Traeger Wood Pellet Grill. Thanks for all the great videos! Keep em comin and good luck in all of your competitions!
"There's a little hanging on I got to try it". hahaha, love it.
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.
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!
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!!
made your chicken wings about a month ago, best smoked wings i've ever made. thanks dude!
looks amazing man!
yup
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.
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!
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!
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.
I did my last pulled pork from watching this and doing my 2nd this weekend. just getting a refresher. This method works a treat. Thanks a lot . cheers.
I've made this recipe several times. Follow directions exactly and you will be happy! So tasty! Thank Thank you!!! Great in tacos too!
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
It's been 5 years past since this video came out. Damn..
Just follow this directions and the pulled pork was amazing best I ever had
Love this guys videos.He explains it step by step.Ive tried several of his recipes and they have all turned out great for the most part.I’ll be trying this one next.
Just did my very first pork butt this way and it turned out perfect.
This is torture!
I started salivating @12:00 really bad.
Put an old sock in your mouth !
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 !
Thanks Malcom, trying this out in the morning! I will let you know how it turns out!
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
Only 1 hour per pound? That seems really fast.
ff8123 it’s easily 2 hours per pound. And you will end up with a dried out hunk of leather.
With the marbling in that Duroc pork, the meat itself isn't as dense as the leaner supermarket brands so it'll cook just a bit faster.
Also, he said it's an 8# butt, and it ended up taking about 8.5 hours. With a typical leaner butt you'll find at most stores, you're looking at right around 1.25 hours per #. Also, a typical grocery store butt is gonna need to be closer to 200-205 to be as tender as what he's got on his platter.
thank you mr. malcom you been saving my life I appreciate for all your recipes
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........
not only does your shit look good, I like the way you wear gloves though out the whole process and the cleanliness... everyone from home cooks to billion dollar franchisees have lost site of cleanliness..
loser comment
Billy johnson what? You don't like the BBQ pit boys?
Billy johnson you have to wear gloves when doing stuff like this. Or you will have crusted pork juice and mustard stuck to your hands and then can't touch anything
exactly..
I DO... you know that.. be clean..
im trying to render the fat out of my own butt!
jer bo get your ass in the smoker
Malcolm makes us all experts. Thank you sir.
Malcom is the number 1 BBQ presenter/expert/tutor on RUclips
Best Pork Shoulder video I've seen - thanks so much for making it.
Long time watcher 1st time poster. I love your videos Malcom. Hands down the best instructional videos on you tube....
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.
He never lets me down
I did one yesterday like he did
Perfect !!!!!
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!
Thank you Malcom for all your knowledge and sharing it with all of us. I plan on following the recipe this 4th of July.
Just made this with his rub, I highly recommend it! Even with a cheap Walmart pork butt it was amazing.
This a a great video, well explained and I like the simple approach you took to cooking up this pork. Thanks!
Malcolm thank u for posting these videos u rock I'm 18 and I'm already cooking all the recipes you've given I love ur run and the sauce thanks :)
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
Malcolm Reed: Smoked Meat Legend!!!! Thanks bro!
You're the man Malcom! I love the idea of mixing the liquid back into the pulled pork.
I’m brand new to the smoking game and absolutely love your videos. Made your competition ribs yesterday as everyone loved them. Thanks for making the videos!
Been smoking for 50 years and this is how to do it right by temp. Thanks Malcom
Thanks. I follow these directions and my pulled pork comes out perfect every time.
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 👍
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!
Great tips on the temps about when to wrap and when its done. Thanks for your time and 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.
Malcom, thanks for another great video. started smoking meats about 6 months ago. Your videos have helped so much. friends and family prefer mine over restaurants