Texas Style Pulled Pork | Easy Pork Butt Recipe for Pulled Pork Smoked on Big Green Egg
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- Опубликовано: 27 июн 2018
- Simple Pulled Pork Recipe for a Texas Style Pork Butt
For more barbecue and grilling recipes visit: howtobbqright.com/
I call this recipe Texas Style Pulled Pork because it reminds me of the way brisket and spare ribs are cooked in the Lone Star State. It’s all about simple ingredients - meat, Salt, Black Pepper, and Post Oak smoke.
Texas Style Pulled Pork cooked this way takes on a delicious flavor and I love it because you can taste the actual meat. In Texas Post Oak is used as the primary fuel source and it gives the meat a pleasant, smoky profile. It can be strong like hickory but the flavor is true barbecue.
Stick burner pits rule in Texas, but you can cook pork butts on any bbq pit. I’m using my Big Green Egg running B&B Lump charcoal. I scattered 5-6 chunks of good seasoned post oak over the hot coals and let the pit come up to 275⁰.
The pork butt gets seasoned with a 50:50 blend of Morton’s Corse Kosher Salt and Tone’s Restaurant Ground Black Pepper (both can be found at Sams club). Then it goes on the Egg fat side down for 4-5 hours until a good bark forms. I don’t bother with probing the butt at this point because it’s all about the bark. When it looks right it’s time to wrap the butt to get it tender.
Instead of using the Texas Crutch (aluminum foil), I go with peach butcher paper. Butcher paper is used in barbecue to preserve the bark. It turns out a little firmer in the paper where aluminum foil steams the bark causing it to be mushy. Once the butt is wrapped place it back on the pit and stick a meat probe into the center of it.
Set the alarm for 198 degrees and kick back and have a cold one.
It’ll take several more hours for the butt to reach target temp and when it does it needs a good rest. This is where a Probe Thermometer comes in really handy. I used a Thermoworks DOT for this pork butt. You can check them out here: www.thermoworks.com/DOT?tw=KI...
I have a dry cooler on hand and just sit the butt right down inside it. Close the lid and come back after a couple hours.
When you’re ready to serve the butt, remove it from the cooler and unwrap the butcher paper. It’ll still be hot so wear hand protection (cotton glove under a pair of nitrile gloves), and shred the butt by hand.
The bark is absolute best part. The Salt & Pepper create a savory, crusty bark and the post oak flavor is just right. It’s great for sandwiches, tacos, nachos, or just eating plain with some sliced sweet onion and pickled jalapenos, but don’t forget the white bread!
Also sauce is completely up to you; in Texas it’s frowned upon, but I say enjoy however you want!
Texas Style Pulled Pork Ingredients:
- 8lb Pork Butt
- ¼ cup Corse Ground Kosher Salt
- ¼ cup Corse Ground Black Pepper
Texas Style Pulled Pork Directions:
1. Prepare Smoker for indirect cooking at 275⁰ using chunks of Post Oak added to the hot coals for smoke flavor.
2. Combine the Kosher Salt and Black Pepper in a small mason jar.
3. Season the outside of the Pork Butt with a good dose of the salt & pepper seasoning on all sides.
4. Place the Pork Butt on the smoker and cook for 4-5 hours or until internal temperature reaches 165-170 degrees.
5. Wrap the Pork Butt in peach butcher paper and return to the smoker.
6. Monitor the internal temperature with a probe thermometer inserted into the center of the pork butt. Final target temperature should be 198-200⁰.
7. Rest the Pork Butt in a dry cooler for at least 1 hour before serving. 8. To Serve: remove the blade bone and shred the pork butt by hand.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: h2qshop.com/ 
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You help turn us everyday men into neighborhood bbq legends.
Thank you, Malcolm!
The Bob Ross of BBQ
I was thinking the same thing!!!
hahahahaha
And he loves our President!
Steven Raichlen is the bob Ross of cooking lol
Haha he does
Hands down the best grilling channel on RUclips you guys. I enjoy the podcast too!
Him and ATBBQ have the best BBQ channels without a doubt. I never miss a video.
What is the name of the podcast? Where do I find it?
Steven Patton same as the channel name. HowToBBQRight. Check his website.
Mark Aguglia
Best news I’ve heard today
Where can you find butcher paper without wax on it
Take my word for it - I’ve followed Malcolm’s BBQ recipes for years now, and you just can’t go wrong. My son, son-in-law and I all view the How-to-BBQ-Right channel as must watch before any cook we do!
Cringe
Malcolm has to be the best bbq RUclipsr ever
HaydsZ Absolutely!
BBQ Pit Boys are
a surprigingly big number of people obviously can't even read his name properly.
@@RKO859 not really no. they might be the coolest but they aren't really great cooks
@@RKO859 Their recipes are so mediocre.
I started smoking because of this guy, brisket, pork shoulder, beef cheek, ribs, pork loin you name it malcolm reed showed me👌
Pretty sure this guy could smoke a tire and have it turn out better than anything Gordon Ramsey could dream of.
Made this weekend per Malcom’s instructions. My 8# took 6 hours 15 minutes to get to 198. Rested 4 hours in the cooler. Our family and friends loved it! Thanks bro.
As a Texan , Malcolm the whole state of Texas thanks you. You're the man brother 👍
You had me at Texas Style.
You got that right
nobody cares
@Si Guey that makes no sense. Commenting doesn't = caring about your comment dummy. I care about telling you nobody cares.
That ain't no Texas style smoked pulled pork. That is just regular old pulled pork made like that everywhere.
@@aprilmay578 not really because what makes Texas style, St.Louis style, Kansas style and etc. are the ingredients and spices that you use.
I love the simplicity of this
Me and the wife watched this and I literally could smell the smoke and our mouth watered the whole time !! I'm sold, I hit the sub button.
@watergod 83 sorry about that language police...🤦♂️
@watergod 83 sorry about that language police...🤦♂️
I was looking for a recipe...scrolled past a bunch of videos and saw this well fed gentleman. You know he knows how to cook good food. He is a great content maker. As well as a great cook. Subscribe!
You guys have got to try his products, the rub, sauces, and pickles are absolutely amazing
I've tried both rubs, the steak seasoning and both sauces. All are outstanding.
I did this step by step today and it was fabulous! My husband nearly fell to his knees when he tasted it. Hands down the best pulled pork I have ever tasted.
I've been playing with smoking meat for a lil over a year. I've learned alot from this channel. But I haven't told my wife about it. I cant compete with this dude
Legitimately the best pulled pork video ever!! This all it takes to do pulled pork. The way your presenting the foods on the board with condements is great!
doing two of these as we speak. I love Malcolm
I tried this recipe and it was amazing! The bark created by the course kosher salt and black pepper is incredible. Thanks for another fantastic recipe Malcom!
This is the best show ever !
I gotta say, I found this channel about a week or two ago and man. The 1st day I was up till 3am watching your videos. Man, I've watched alot of BBQ videos on RUclips but I really like yours Malcom. Please keep em coming and show more competitions video when you can. Keep up the good work brother and thanks for the cooking tips you provide.
Same here
Nick Davis In nnnnnnnnnm hhope n
I found this channel on accident looking for how to smoke a turkey..... It would be interesting to see how much money I spend based off this channel. I'm sure it'll be alot
I watch bbq videos for a while now and you simply kill it. You have so much joy in what you do and on top of that explain very well. Lots of insight. Best channel I found so far!
You are a true inspiration, Malcolm.
I have found a new passion for cooking, and you have helped me countless times in deciding how I should cook my meats.
Thank you 🙏.
You are my favorite bbq show on youtube.ive seen you come a long way and this episode was great quality. Very professional
It's awesome how much you get into the cooking process. You make the cooking process look so easy and enjoyable. Favorite cooking channel by far!
Awesome! Great job! I can watch this over and over again. Keep up the great work Malcolm! Just a stunning video.
I just found you a couple days ago and you're all I've been watching since. I'm loving the vids.
Love your videos. Straight to the point and well edited. All meat and no filler!
The purest form of BBQ . Great stuff Malcolm
New to the egg and have looked up tons of content to help me learn the best way to BBQ. By far this page is my favorite. Explains things simply for me to understand. Gives reasons for why things have to cook a certain way. Most importantly looks like you are having fun doing it. THANK YOU !
Thanks Malcom Reed for all your BBQ videos! Please keep them comin'.
Hey Malcom. You VERY graciously paid homage to my Texas brethren here in this one. I haven’t cooked over Post Oak since I was a kid. Miss it. Thank you so much!!!
I've tried several of your recipes on my BGE. And they've come out great everytime. Thanks for the videos and keep'em coming.
Malcolm is the Man!! Absolutely love his channel!! Keep up the amazing work brother!!!!
Best ASMR channel on RUclips.
Awesome cook, Malcom!
As we have come to expect, great Malcolm! You are the best, love the videos and the style.
Keep it up.
Incredible. Gonna use this for Labor Day weekend.
I cooked this recipe yesterday and it was the best pulled pork I ever made!! Thanks, Malcolm!
Tried this a month ago for Xmas. Was the single best thing I've ever made. Gonna do it again this weekend. Thanks for this channel.
Long live the King! Thank you sir for all that you do.
Deck is dope! Kitchen on the outside!
Where I'm at in Texas it's a challenge to find really good pork bbq, but this looks awesome! I will be giving it a try for sure. Thanks for all the good recipes...they've not let me (or my friends) down ever!
Why do I watch your videos.. now I’m hungry!! Ugh great video man I’m definitely trying this for the 4th of July!
You are amazing Malcolm. Family and friends always love your recipes I make.
Just did this recipe smoked over hickory and oak. Used just Killer Hogs AP rub and steak rub, OMG !!!! Most of my guests would rather pulled pork this way, that traditional BBQ style. Thanks Malcolm. Love the videos, tips, sauces, and rubs.
my new favorite youtube channel.
Who in the he is giving this guy thumbs down? He's one of the best out there.
hungry people lol
Love BBQ and love your channel! Thanks for sharing your amazing recipes with us!!
Really appreciate your Big Green Egg videos. I have had mine for over a year and find it is a great combo with a 22" Weber Silver. I roasted our Thanksgiving turkey on the BGE last year mainly to provide enough room in the oven for all the other dishes. It turned out excellent with an apple cider brine the night before and a little apple wood during the roast. Keep up the great videos!
I did this, and simply put, it turned out amazing! Thank you!
Definitely doing that!!!! Looks AWESOME!!!! Nice smoke ring!
Great video as always. You are my go-to guy for smoking videos.
Ive tried nearly every BBQ sauce that there is in stores. I recently purchased your BBQ and Vinegar sauces and instantly fell in love. Sauces are Hands Down the best that ive eaten. Love your channel
The Paul Prudhomme of Smoking Meats!!!
You can really see this guys passion in what he does.. He loves cooking it just as much as he loves tasting it.. Great Job Malcolm! 👍👍
I’m so glad I’m bbqing pork belly right now at this moment in time
Malcom is by far the best bbq channel on RUclips. It’s gotta be tough to come up with new material. Most of what’s different between each video is what kind of seasonings and wood hes using. Unlike most of the generic RUclips bbq guys he tries to do different stuff, And his recipes are fantastic.
Thank you so Malcolm for all your recipes I've tried a couple of your rib recipes and they came out great!!
Another masterful creation
Followed this recipe for my first smoked Boston butt pulled pork. Turned out amazing.
Thank you, you kept it simple enough for this Yankee to be able to do it.
malcom you the man with the plan.
So delicious...nothing better than Texas.
Perfect timing, I just bought a pork butt last weekend. Lucky I'm in Houston so the post oak is not a problem. Once again great video Malcom 👌🏻
I'm from Texas and I do it pretty much the same on a Kettle. Well done!
Malcom!! YOU'RE THE BEST!!! 🤗
My wife just got me a Masterbuilt propane smoker for my birthday. I can't wait to try out this recipe!!!
Outstanding! Never thought of a simple brisket rub for a butt. I’ll look for pink butcher paper on Amazon. Also, thanks for the always quick shipping of your products from your storefront. Never been disappointed. Can’t find post oak here in Oregon either but I’ll improvise for now. Cheers, Mr. Reed!
Old School Texas style.. great video !
Can't beat a guy at his own trade, looks delicious!
Malcolm is AMAZING! My go to for everything on my BGE🎉
I love this channel and I love how you bbq your steaks and that they look fantastic just to die for basically such an amazing channel
The king of barbecue
Great video sir, I live in South Texas and try to recreate many of your videos!! Keep them coming!!
Looks amazing! Thanks for posting these videos man I’ve learned so much from you!
I've been following you Malcom for years and use your products and smoking tips and methods also, haven't had a bad smoke yet !!!
Alan Stapel
True words
Malcom…thanks for the cooking tips! I just bought a pit boss 850 and my pulled pork came out exactly as expected! Love your videos!!
Okay, I cooked my very first Boston Butt today using this method, except I used pecan wood instead of oak. I don’t have Oak in my area. I don’t mean to sound biased, but that was one of the best I’ve ever had. So easy, no tricks, just salt and pepper and heat! Thank you for the video!
Wow that looks awesome ! 👍
"If you don't like that, somethings wrong with you!" How true is that!!!!!!!
My thoughts exactly!
Looks outstanding
Dude, you rock. Keep um comin. We are enjoying the recipes.
Thank You! I just tried this yesterday, along with your smoked Mac and cheese recipe. I just got a smoke tube off amazon and had to try smoking something. They both turned out awesome. I cant wait to try some more, and hopefully get a real smoker some time soon! Thanks again.
Good Lord, I am actually salivating while watching this. So simple and yet SO good.
Best BBQ Channel on RUclips.
Top 3 Favorite guys to watch BBQ on youtube. Keep up the great work bud!!
he is but 1 man.
Off for 5 days around the 4th and going to smoke as many butts as my WSM will hold! Great video, Malcolm!! Anytime someone asks about where I learned to smoke meat I always tell them it was from watching your vids!
Thank you for telling us step by step process, it came out awesome...thanks again and please keep make these awesome vids
"That piece has my name on it"😂😂😂
Love these things! Keep 'em coming!
Man bro when it comes to bar b que I always tune in to your channel cause it’s great and you always give great advice
The Best!! And……Some of the best rub out there “The BBQ” 🤙🏼
Good Lord that looks incredible
Thanks for the help, loving my new bge
Love these videos
Another hit with this recipe. I smoked a 15 lb boneless pork shoulder on my Smoke Hollow Electric with hickory chips. it was a 14 hour cook, 6 hours using the AP rub, then wrapped it up in the butcher paper for another 8 hours or so. Temp set a 275. I let it rest in the cooler for almost 4 hours. Nailed it. Thanks Malcom!!
OK I bought a pork butt and I'm doing this recipe. Thank you for keeping it simple and easy to follow. Great Job demonstrating. Plus I have all the stuff you use :D You made my mouth water!
Another great recipe. Love your work. Thanks!
Love the videos. Just ordered my first smoker. I have no idea what I'm doing but your videos give me confidence I can make some good food.
It's pretty hard to go wrong doing pulled pork. It's very forgiving and cheap. I do pulled pork quite often on my weber smoky mountain. What I like to do is get 3 pork butts about 3lbs. each and cook them at the same time instead of doing one big one. That way you get more external surface area for bark. Also you can try 3 different rubs or techniques all during the same cook. If you do three different ways then just make sure you keep track of what you did on each one so you know what you liked or didn't like. Try this some time, dry brine a pork butt the day before then inject with garlic butter before you apply a rub.
Then use a rub with no salt because you already have salt from the dry brine. You'll really impress your guests, trust me.
Great (no salt) pork rub:
3/4 cup dark brown sugar
3/4 cup white sugar
1/4 cup paprika
1/4 cup chili powder
1/4 cup garlic powder
2 tbsp ground black pepper
2 tbsp ground ginger powder
2 tbsp onion powder
2 tsp rosemary powder
You nailed that bark