Quick and Easy Smoked Pulled Pork

Jimmy99s · September 22

First pork butt smoke in a while…

Picked up two ~3lb “pork butt roasts” bone-in. Ended up keeping it pretty simple for rub. Dried them off first, applied light layer of extra virgin olive oil, then used Meat Church Honey Hog and some black pepper. Left the rub on overnight. Brought the BGE up to 250F, used a half handful of Applewood wood chips. Meat went on at 12pm, and was up to 190F internal temp at 4pm. Let them rest for a few mins, then pulled and had supper. Will do again soon!

johnmitchell · September 22

Winner!!! Nice looking plate😋

caliking · September 23

Nice cook. Our pulled pork plates look very similar. Almost always have MNC for a side.

Stormbringer · September 23

That looks fantastic. Some nice bark in the last pic. Guessing you didn't wrap?

Buckwoody Egger · September 24

great cook and details!!!

Teefus · September 27

Nice job. We're empty nesters and smaller scale cooks like that are what I focus on. I love the challenge of a whole bone in butt or a full packer brisket, but that amount of meat wears out its welcome and I wind up freezing the majority of it. We've shifted to doing pork roasts, pork belly slab portions, chuck roasts, and blade roasts. Same great flavors in manageable sizes.

Quick and Easy Smoked Pulled Pork

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