By entering your email address you agree to receive marketing messages from Traeger. Spritz both the foil and the pork before wrapping it. The size of the roast is essential in knowing how long it should cook to reach a safe temperature. Using the trimmed fat cap as a base for chili or adding it to homemade sausage can enhance the taste of these dishes. Here are some of our favorite ways to use tender pulled pork. When smoking a pork butt, the type of wood used can greatly affect the flavor profile of the final product. While a Traeger is the best way to cook pork shoulder outside, a slow cooker is the best indoor appliance for making pulled pork because it can maintain a consistently low temperature. Portion the meat and freeze it airtight for future good eating. While temperature is a good gauge, it can vary depending on where the thermometer was inserted. Today, Ill walk you through my tried and true method for smoking pork butt to perfection. As a general rule, take pork out once the internal temperature is 5F under the desired target temperature. Pouring the liquid into a zip-lock freezer bag also works well. We like to smoke our butts at 275 degrees for about 6 to 7 hours - until the butt internal temp is at about 180. Another test you can do is pull on the bone-in pork shoulder. With plenty of space, and easy and consistent temperature control, its a worry-free experience and also enables optimal smoke flavor. Wind, rain and ambient temperature all affect cooking times. The exterior should look dark brown in color. It is generally recommended to cook a pork butt at 220F, which will take anywhere from 9 to 15 hours depending on the size of the meat. When smoking a pork butt at 220F, you can expect a cook time of about 1.5 hours per pound. 10) Place the meat on a plate and set aside. Pork Belly. When it comes to pulled pork, there's not much difference between bone-in and boneless butt, though some say the bone adds more flavor. Check out our Wood Pellet Flavor Guide and learn what other flavors pair well with pork. It can be challenging to reheat pork butt without making it too dry. After all, if its good enough for the World Champions, its good enough for me. When the heat is cranked to 325, the cooking time is reduced to 1.5 hours. Once your pork is wrapped, its time to smoke some more. Resting meat after cooking allows the internal temperature to drop slightly, enabling it to reabsorb moisture. Trim excess fat from a pork butt before smoking can significantly impact its taste and texture. Pulled pork leftovers are always a treat. The first thing you want to do before you put the pork shoulder on the smoker is to coat it. This should keep it hot for at least 4 hours, giving you time to prepare any sides or sauces to go with the meal. This will help to keep the meat moist. Making smoked pulled pork includes using a fork or a different tool to pull the pork into strings. How Important Is Trimming Excess Fat Before Smoking A Pork Butt? You need a binder for the seasoning to stick. So, what is a pork butt, exactly? I choose yellow mustard. Our routine for a 10 lb smoked pork shoulder is as follows: Day 1: 8 pm: start the smoker, prepare and rub the shoulder. Removing the fat/grease and incorporating the juices into the pulled pork is efficient. Start with your leftover pulled pork and build this tasty pulled pork sandwich, complete with a flavorful, crunchy slaw. All of these actually dont come from the butt end of the pig but the upper part of the pigs shoulder. You can cook it at 225F for the entire time, or raise it after a few hours of speed cooking along. Close the lid and let it smoke until it reaches an internal temperature of at least 195 degrees F. If you like your pork on the softer side, you can cook it to 201 degrees F. Remove your pork shoulder from the smoker and wrap it tightly in foil when fully smoked. Once you remove your pork butt from the smoker, refrain from digging in right away and allow for a brief 30-60 minute rest. The butt should be cooked in smoke for about 5 hours before it is wrapped in foil and then cooked for an additional 6 hours. Smoked pork will continue to cook once it has been removed from the smoker. It's not burnt! I will share my top tips for smoking a 10 lb pork butt, from selecting the right cut to achieving the perfect temperature. But still you never know. Exploring Chinese Cuisine: Chow Mei Fun vs Lo Mein Taste Test, Exploring Indian Cuisines: Korma vs Tikka Masala. For example, boneless center and boneless pork butts tend to cook quickly and more evenly. It speeds up the cooking time and ensures the pork is thoroughly cooked, It helps you push through the stall more quickly, It saves natural juices, which would otherwise go to waste, Wrapping makes sure the butt doesnt take on too much smoke flavor. When it comes to smoking a 10 lb pork butt, there are certain temperatures and times that should be followed for an optimal cook every time. Resist the temptation to cut the pork into chunks. Pork butt (also sometimes called "Boston butt") is a well-marbled cut that comes from the top portion of a pig's front leg. This is in contrast to pork legs, which have less fat and can dry out easily, requiring less cook time. This will make the meat moist and soft. He is in love with meat and Italian cuisine. To smoke a 10 lb pork butt right, keep the smoker's temperature between 225F to 250F for 8-10 hours. When it comes to smoking pork, there are a few types of wood that are generally considered the best choices. It may take the pork 5 hours to reach the wrapping stage, whereas a pork butt cooked at 250F may take only 4 hours before its ready to wrap. Some pitmasters prefer mesquite chips, but sometimes this aroma can overpower the already poignant flavors of the pork butt. However, it is important to wrap the meat tightly to prevent steam from escaping. Smoke the pork shoulder for 3 to 5 hours, depending on the size. This is when the meat sweats while its cooking. Serve and enjoy with your favorite BBQ sauce and sides. Thank you for dining with us and happy eating! Our preferred cut is the pork butt (Boston Butt). Leave the probe in the meat and wrap the hunk tightly in foil. Pork butt is laced with flavorful fat and connective tissue that melt when cooked low and slow, giving the pork an incredibly tender texture and succulent flavor. Carnivore Style may contain affiliate links. Additionally, slow-cooking the pork trimmings to render the lard can provide a delicious ingredient for various recipes. The frequency of temperature checks can vary depending on the size of the pork butt and the cooking method used. To help lock in moisture, wrap the pork butt in foil or butcher paper after it has reached an internal temperature of 160F. A picnic roast (also sometimes called "picnic shoulder") comes from the lower part of the shoulder. Aaron Franklin Pork Butt (Pulled Pork) Recipe And Technique. 8-10 pound bone-in pork shoulder roast (AKA Boston butt), cup Signature Sweet Rub (link in recipe notes), 1 Tablespoon Signature Sweet Rub (for later use). Depends on the size, your grill, and the weather. You balance your smoke time around the temp your smoker enjoys the most. Use hickory, apple, or a blend of wood pellets. This will create a steamy environment that will help keep the meat juicy and delicious. Experiment with different flavors and find the one that best suits your taste buds. Leave the meat to absorb smoke and allow the smoker to hold a steady temperature. While they come from the same cut of meat, the smoked pulled pork butt sits a little higher and toward the back area, while the pork shoulder is further down towards the top of the leg. Its recommended to let the meat rest for at least an hour, but longer is even better. Be aware that there is significant shrinkage and waste and fat you discard when pulling the pork if you're doing bone-in. Trust me; its easy to forget! Pork butt is a relatively inexpensive cut of incredibly versatile and flavorful meat. Welcome to our comprehensive guide on grilling for beginners your pathway to becoming an outdoor cooking aficionado. You also won't get wood-fired flavor. It takes as long as it takes. I always use zip-top freezer bags and squeeze as much air as possible out of the pulled pork. Oxygen is essential in the cooking process, and regulating it with intake and exhaust dampers ensures the proper temperature and amount of smoke is maintained. Some people will spritz the pork every hour on the hour, but this isnt necessary during the first 3 to 4 hours. If your pork butt is bigger, place it in water for 10 minutes. You can have peace of mind knowing our pork is better for you and your family. Note- the average pork butt weighs around 6-8 pounds. But my passion for food doesnt stop at the restaurant. But dont worry, with some practice and knowledge; you too can master this essential skill. First, ensure your pulled pork has cooled down completely before you even think about freezing it. Smoking the pork butts requires you to set aside a lot of time for it, ideally a day. Stir the pulled pork occasionally to ensure that it heats evenly. Other popular choices for smoking pork include cherry, apple, and mesquite. There are a few things to keep in mind. Spritzing or mopping pork butt involves constantly opening the smoker lid, which can cause the loss of heat and add extra cook time. Most pork butts range from 6 to 10 pounds, so the total cook time will be anywhere from 9 to 15 hours. Put the shredded pork in a baking dish and add liquid such as apple juice or cider vinegar or your favorite BBQ sauce to replace the lost moisture. Gabriel is a professional chef who enjoys grilling with his friends. Clean off any small bone fragments or extra liquid on the exterior. An unwrapped pork butt will not only take a few hours longer, it may not be as juicy. A mix of hickory and fruit wood is recommended for the best taste. I would highly recommend cooking a 10 pound pork butt at 250F, because it will save you several hours and the pork will still taste tender and juicy if you know the fundamentals. Now some BBQ aficionados might argue that 250 degrees Fahrenheit is optimal since it speeds up the smoking process. When it comes to smoking pork butt, most pitmasters will agree that smoking low and slow is key, and reaching 225 degrees Fahrenheit is ideal for a tender tasty piece of meatyielding the best balance of lean and fat meat while melting the connective tissue. Things like smoker type, temperature, bone in vs boneless all factor in to the time frame. Make sure it never drops below 145 degrees Fahrenheit (this technique will soften the bark and change the texture of the meat very slightly). So to calculate how much pork you need, simply take the number of people you are feeding and multiply it by 1/3 and then again by 2. Cooking a pork butt at a higher temperature, such as 250F, can save you time without compromising the final outcome. Youll also want to remove any excess cartilage that might make the pork too chewy. Its best to leave the pork untouched for most of the first part of the cook. We suggest straying away from any overpowering brines or marinades. While wood chips generate higher temperatures and more smoke, wood chunks provide a steady supply of smoke and lower temperature for long hours. For best results, the pork butt should be cooked at a temperature of 225F for 10-12 hours. Dont rush it! One cut that seems to cause particular confusion is the pork butt. Plus, if you want to expedite the process even more, its slightly more convenient to chop up boneless pork butt before smoking. If youre not a mustard fan, dont worry. You can use foil or butcher paper to wrap the smoked pork tightly. you're more than a few hours from mealtime, you can leave the meat on the Traeger with the heat off, or put it in the indoor oven and hold it there by dialing the temp down to about 170F. To reheat smoked pulled pork using a microwave, follow these steps: Its important to note that when reheating smoked pulled pork, you should avoid using high heat as this can dry out the meat. Once your roast is seasoned, place it on the smoker fat side, preferably in the middle of the grate, to avoid direct hot spots. You can use brown sugar because itll help create that dark caramelization when making pork butt. If theres resistance, keep cooking. We're a news, analysis, and opinion platform for everything related to the carnivore diet and lifestyle. At 275 degrees, a 5-pound pork loin should hit the 145-degree mark in about 1 hour and 45 minutes. Cooking a pork butt in a smoker can be tough because there are so many variables to consider. Meat has been an integral part of my life since my earliest memories, when I spent hours in my father's butcher shop. Serve it on its own with collards and potatoes or use it in a classic pulled pork sandwich. Which cut should you use for pulled pork? However, not everyone knows the ideal amount of time to smoke a pork butt. And always give yourself plenty of time, as its better to let your pork butt rest for a bit than to serve undercooked meat. Unlock the secrets of pitmaster legends with step-by-step guides, regional techniques, mouthwatering rubs, and smoke science. When youre cooking a pork butt, its important to remember to give it some time to rest after its done cooking. Rather, it is cut from the upper part of the shoulder, specifically the area that runs from the base of the neck to the top of the shoulder blade. You wont even taste it in the end. Its also great in tacos and nachos. To make tender pork, start by setting the smoker to between 225 and 250 degrees Fahrenheit. When it comes to smoking pork butt, there are a few different cuts you can use, such as all-natural boneless center, bone-in, or bonelessall yielding tasty results. @media(min-width:0px){#div-gpt-ad-meatsmokinghq_com-medrectangle-4-0-asloaded{max-width:300px!important;max-height:250px!important}}if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'meatsmokinghq_com-medrectangle-4','ezslot_3',108,'0','0'])};__ez_fad_position('div-gpt-ad-meatsmokinghq_com-medrectangle-4-0'); When smoking a pork butt at 220F, you can expect a cook time of about 1.5 hours per pound.