Pulled pork - Smoked

Author

Glen Brasseur

Prep Time: 00:00

Recipe Time: 18:00

Temperature : 165F / 73.9C

Ingredients

• Pork butt (shoulder)
• Dry rub
• BBQ sauce (optional)

Directions

1. Trim pork butt of large pieces of fat
2. Apply dry rub to all sides of protein. If rub does not contain salt, apply salt as well.
3. Vacuum seal pork butt and set in frig for 48 hrs
4. Place in bath set at 165 and cook for 18 hrs. Note: I made one at 24 hrs and meat came out mushy.
5. Remove from bath and set on counter for 15 min.
6. Place in ice bath for at least 1 hr then put in frig for up to a week
7. When ready to smoke, remove from bag and retain juices. Apply more rub and put in smoker
8. Smoker set at 250 for 2.5 hrs then 300 for 1-1.5 hrs until bark forms or temp reached 165
9. After removing from smoker, let set for a few min before shredding.
10. If BBQ sauce is used, apply during last hour of smoke.

Finishing Steps