PORK 101: A Beginner's Step-by-Step Guide to Learn How to Smoke Pork Butt Right in Your Backyard!

Рет қаралды 94,334

Ай бұрын

My Simple Smoked Pulled Pork Butt (AKA Smoked Pork Shoulder) is a go-to any time I am looking to feed a hungry crowd and don’t want too much fuss. With only 3 ingredients, you’re looking at some good, classic BBQ with plenty of flavor.
RECIPE HERE: heygrillhey.com/simple-smoked...
The reason I call this smoked pulled pork butt “simple” is because of how little effort it takes. This recipe doesn’t require any fancy injections, tools, spritzing concoctions, or wrapping (optional) to have it come out absolutely perfect every. single. time. All you need to make this recipe a success is a good pork shoulder, my famous homemade sweet BBQ rub, good smoke, and plenty of time.
Most smoked pork butt recipes call for a bone-in pork shoulder, sometimes also labeled a Boston butt roast or a pork butt. All of these labels are for the exact same cut of pork.
None of them actually come from the butt end of the pig (which can definitely be confusing), but from the upper part of the shoulder. The pork butt, or pork shoulder, has many overlapping and hard working muscle groups that are bound together with tight connective tissue.
That tight tissue makes this cut particularly well suited for smoking. It would be very difficult to simply slice and serve a pork shoulder roast that wasn’t cooked low and slow to break down those tight muscles and connective fibers. You’d end up chewing for a long time and not getting anywhere.
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LINKS TO STUFF I USE
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Пікірлер: 51

@xmikemurphyx Ай бұрын

If I'm using a pellet grill, like i did this past weekend, i usually put it on at 180⁰F to get more smoke flavor for the first couple hours, then crank it up to 225 until it hits the stall somewhere between 150-170. I like to wrap it at that point and turn it up to 250-275, depending on time, which lets the fats really render and you catch rhe juices. When i take it off the smoker, i like to pour the juices into a fat separator, and when we are done eating, i reintroduce the separate fat juices and vacuum seal the leftovers. Reheat by dropping it into a sous vide or just hot water, and it tastes just like it was fresh.

@-.Steven Ай бұрын

Sounds great! Sounds like a beef brisket recipe.

@jeffandsherriefranzwa8970 Ай бұрын

Your cheerful personality makes your presentations fun to watch.

@slideoff1 Ай бұрын

I'm makin mac n cheese and pulled leftover smoked pork butt tonight... That's a meal by itself..

@stevecagle2317 Ай бұрын

I like to vacuum seal and freeze it for later. Great to add to baked beans and plain old pinto or great northerns. When cooking from dry beans, I would season and cook them with ham hocks, then add the pulled pork at the end to keep from ivercooking it.

@bluecollarcook Ай бұрын

Thanks for making me a better cook. I have been watching for a long time.

@jrmotorsports5532 Ай бұрын

Thanks. Always nice to get ideas/tricks/tips.

@-.Steven Ай бұрын

Wow! I Must make this! Thank you! ❤

@paul756uk2 Ай бұрын

I put my first one on at midnight and the family came over at 5pm but i got the dreaded temperature stall so had to take it off at slightly below the ideal internal temperature but it was fine. Never knew about this beforehand.

@josephdone2713 Ай бұрын

HEY! Smoking two of them now for picnic this evening.Usually use your Sweet Rub, but decided to try your Rib Rub.

@konstantinostsaprazis3562 Ай бұрын

Going to smoke one on Thursday 🤗

@Lee-yy2lr Ай бұрын

I smoke 2 shoulders about every 3 months. I never wrap mine at anytime like many people do. I have a large offset barrel smoker and only use whole logs instead of chips. Pretty much smoke them just like you do and they are always perfect.

@derfskittlers6125 Ай бұрын

I cut the roast into baseball size cubes to reduce cooking time by alot.

@MrRockinbob77 Ай бұрын

I usually wrap but wanted to try this to get the bark. An 8 pound butt only took 7 hours at 225 degrees. Wondering what went wrong.. used a pitboss austin xl.

@urtypicalguy Ай бұрын

I did a 10lb bone-in shoulder at 250F for about 10.5 hours. I even wrapped it once it hit 175F internal. However, I noticed that the piece opposite of the bone-in side was much tougher like it was overcooked. How can I prevent that from happening?

@russ350r Ай бұрын

Had to play it back several times to see if I was missing something. At around :38 seconds, it sounds like you said that you need a boneless pork shoulder for this recipe. Did you mean to say bone-in?

@Heygrillhey Ай бұрын

Either will work fine!

@-.Steven Ай бұрын

Right about 2:26 you can observe the removal of the shoulder bone.

@S_R231 Ай бұрын

Thanks for these 101 guides. Yet to start smoking or even barbecuing - got a new Kamado boxed in the garage waiting on a new deck to be built. As a result I've only just found your channel in the past 3 weeks. Great content, brilliant production - I even enjoy the voice overs 😉 Question: Is there any drippings or even a wet pan which could be placed under (lower) the shoulder to create au jus to toss the shred into? Again, I've 0% exp. with this but thinking that it might be a way to go on something which is actually a very lean meat.

@Heygrillhey Ай бұрын

For sure! A pan underneath would catch a ton of juice.

@TrueHearted78 Ай бұрын

You should try mopping with mango habanero juice. After first 3hrs, start mop every 1hr.. 1pepper to 4cups =32oz mango juice . Bring to low boil 5mins. Let stand 5mins

@mrwilliamcmartin Ай бұрын

I’ve made pulled pork pizza with the extra. Homemade crust with some bbq sauce then the meat. I top with Colby Jack cheese then sliced onions on top of the cheese. Anything goes. However you like pizza.

@fredschaffer7330 Ай бұрын

No wrap pulled pork.... Interesting. Gonna have to try it! Did you inject with anything before you smoked it?

@Heygrillhey Ай бұрын

Nope!

@AR-ly7yt Ай бұрын

Is there a reason you do the voice-overs vs live?

@Heygrillhey Ай бұрын

It was an experiment. We'll b back to live in a few videos.

@P-Cap 2 күн бұрын

After cooking do you refreeze the meat or refrigerate it ?

@Heygrillhey 9 сағат бұрын

I do either of I have extra!

@davidblack5551 Ай бұрын

How long does it usually have to cook for ??

@Heygrillhey Ай бұрын

It depends on how big the shoulder is, but a good estimate is 1.5-2hrs per pound.

@johncoffey8645 Ай бұрын

2 more pro tips... #1 You can put your seasoning in the coffee maker, run apple cider vinegar through the cycle. It cleans the maker, and the brine is easily injectable. Taking out the extra seasoning #2 Those pieces of fat/gristle are perfect treats for Dogs, cats, even chickens. 😜🤙

@mamaduck27 Ай бұрын

Would cutting the meat in half reduce the cook time?

@Heygrillhey Ай бұрын

Yes!

@SinisterMD Ай бұрын

Don't forget about Kalua pork. Pozole is another option.

@user-hi2ps3ch2q Ай бұрын

❤❤❤

@BassRaider 7 күн бұрын

😁😁🤙

@Bchams2012 21 күн бұрын

What if I'm using a 15lb boneless--Cook time?

@Heygrillhey 21 күн бұрын

About 1.5hrs per pound at 225.

@Bchams2012 21 күн бұрын

@@Heygrillhey what if it’s 2-7.5 lb that I’m cooking at the same time? Lol. Opened the package and found 2 separate ones. I used the mustard and hey grill hey sweet rub. I’m ready to rock n roll

@Heygrillhey 20 күн бұрын

Then the time would be based off of 7.5lbs! Sometimes I'll cut those bigger ones in half to shorten the cook time like that.

@jamesmossettiii8936 Ай бұрын

Looking awesome. ( am I talking about the pork or the girl...😅 both.

@kennybaumann2117 Ай бұрын

I hope this is the last of the voice overs!

@AR-ly7yt Ай бұрын

Probably a Todd thing

@Heygrillhey Ай бұрын

Getting close! And, no, it was a Susie thing. It's way easier on us to film that way, but we'll be back to our old style really soon.

@kennybaumann2117 Ай бұрын

@@Heygrillhey Well from a long time viewer it's much less enjoyable to watch. It feels like it's an old video just being rehashed as opposed to something new and refreshing.