This Smoked Pork Butt Made DELICIOUS Pulled Pork! | Ash Kickin' BBQ
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- Опубликовано: 11 апр 2024
- In today's video I will be showing you a recipe for a smoked pork butt that results in delicious pulled pork! Pork butts are extremely forgiving, and allow either hot and fast or low and slow cooking, both yielding great results! BUT what if we had the best of both worlds? A nice low and slow smoke, and then a hot and fast finish? That is exactly what I will be showing you in today's video! How do you like to smoke your pork butts? Let me know in the comments below!
-🔥ChefsTemp ProTemp Plus: shrsl.com/4hlry
-💰 Use discount code: AKBBQ25 for 25% OFF sitewide
-Check out Cookshack smokers: www.cookshack.com/residential...
-LINK FOR MY RUB (Use code: ASHKICKIN to save 10%): www.sucklebusters.com/bbq-rub...
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Full Recipe:
| Ingredients |
-Pork Butt
-Ash Kickin' BBQ Honey Chipotle Rub
-Tailgater's BBQ Party Rub
| Instructions |
Prep:
1. Remove pork butt from packaging and pat dry with a paper towel.
2. Season the pork butt with Tailgater's BBQ Party Rub. Then season liberally with Ash Kickin' BBQ Honey Chipotle.
3. Let the pork start to sweat in the seasoning while the smoker comes up to temp.
| Cooking |
1. Set your smoker temperature for 250° F.
2. Put the pork butts on the smoker, and let them smoke until the color is where you want it, and the bark is set. For me, this was approximately 165-175° F.
3. Once the bark is set and the color is where you want it, put the pork butts in an aluminum pan, cover with foil, bump up the temperature of the smoker to 300º F, and continue cooking until approximately 206° F, or probe tender.
4. Once the pork butts have reached 206° F or are tender, remove from the smoker, open the foil, and let the pork butts vent for approximately 15 minutes. Then cover back up with foil, and allow the pork butts to rest for 1-2 hours.
5. After the pork butts have rested, you can then shred them. After shredding, incorporate the juices back into the pork utilizing the fat separator per the video. Fat separator here: amzn.to/3oWRgdG
6. Enjoy this delicious smoked pork butt recipe that makes amazing pulled pork!
*Links for everything I use down below*
-----The stuff I use:-----
-Ash Kickin' BBQ Honey Chipotle Rub (use code: ASHKICKIN and save 10%):
www.sucklebusters.com/bbq-rub...
-Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%): www.sucklebusters.com/bbq-rub...
-Granulated Garlic: amzn.to/3IZrQrl
-Diamond Crystal Kosher Salt: amzn.to/3B7MsYX
-16 mesh black pepper: amzn.to/2ZfLLQ4
-SuckleBusters Honey BBQ Rub (use code: ASHKICKIN and save 10%):
www.sucklebusters.com/bbq-rub...
-Shun Chefs Knife: amzn.to/3RN5zB7
-Disposable Cutting Boards: amzn.to/2UWLwY8
-Fat Separator: amzn.to/3oWRgdG
-Thermoworks Smoke: www.thermoworks.com/Smoke?tw=...
-Thermoworks Thermapen MK4: www.thermoworks.com/Thermapen...
-Cooking Racks: amzn.to/3gu68xb
Some of these links may be affiliate links, these just help support my channel at no extra cost to you
#porkbutt #pulledpork #smokedporkbutt #smokedpork #ashkickinbbq #pelletgrill #pelletsmoker #chefstemp #whatsyourtemp #ProTempPlus #WirelessMeatThermometer 
Хобби
I followed many of your techniques and learned a lot. My friends and family think I'm a smoke god, but you sir deserve all the credit. Thanx
Rock on! That's awesome!
Amazing cook. I am making some pulled pork tomorrow and your video came out in a perfect time. It looks so delicious and tasty. Have an awesome weekend.
Thank you! I hope you have a wonderful weekend, and a successful cook!
Nailed it!! Nicely done!
I followed your pork belly burnt ends video, it was killer can’t wait to try this one 👊🏻
I'm so glad to hear it!
An awesome cook. Cheers! 👍🏻👍🏻✌️
Now I’m hungry!
Wait till the next pork butt video :)
You know that's good!
I bought that fat separator cant wait to try it! also looked good for my red wine Dutch oven cooks!
Great cook! Just curious, why did you put the butt back in the fridge before smoking? To let the seasoning soak in? Love the content as always.
Yes sir, seasoning gets a chance to soak in and dry brine a bit, and one less thing I have to do in the early morning before putting it on the smoker!
🤘🏻😎🤘🏻
Awesome stuff, dude
Rock on!
Looks killer-tasty! 👍🏼🇨🇦
Thank you so much!
Love your seasoning! Use it ALOT! wish i could find locally but oh well! Still able to get online! Time to order more! Getting low! Great video!
Thanks so much for the kind words! Glad you like the rub! Ace hardwares should be able to order it, and it’s also available at Scheels if you have either of those local!
Momma mia!!! Magnifique!!!
Thank you!
What was the reason for moving the temperature probe from the top to the side?
I was going to originally wrap it covered in foil, so I had moved it for that purpose, but then decided to let it be free outside the foil during the wrap. Good catch though!
Just a note when I clicked on the link for the therma pen , it does not look like the one you used what is the one you used ?
That was a FireBoard
@@AshKickinBBQ Perfect thank you
I’ve done 2 pork butts and they did not have hardly any juice in the pan. The pork turned out awesome. Could it be I smoked a boneless butt?
Some pork butts are just leaner than others, the bone doesn't matter
Where's the Lone Star ?????
In my garage.
@@AshKickinBBQ I was just curious, I own one too, best damn pellet smoker that I've cooked on.
You still using the Gateway bud?
Every contest I cook. I have 5-6 of them
I find better two and three hours of rest gives me my best results
Bro.. You fast forwarded through my favorite part of the video! Your unedited reaction to the taste test!! C'mon man!
We MUST get that back in the next video! Or I'm gonna unsubscribe 😛
lol I fast forward through every taste test!