Скачать с ютуб Pulled Pork | How to Smoke a Boston Butt | Big Green Egg в хорошем качестве

Pulled Pork | How to Smoke a Boston Butt | Big Green Egg

For this week’s recipe we are making pulled pork on our Big Green Egg. Pulled pork is one of the simplest forms of BBQ. We will teach you how to make it perfect every time. We started out with a 9-10 lb. bone in Boston butt. Score the fat cap in a checkerboard pattern. This allows the seasoning to penetrate through the fat cap and flavor the meat underneath. We used olive oil as a binder and followed it with Killer Hogs The AP Seasoning followed by a BBQ Rub that we are working on. We have a great recipe or you can use Killer Hogs The BBQ Rub. Once the back side is seasoned, flip to the top side. Make sure there are no bone fragments and coat with olive oil. Repeat the same seasoning steps as the fat side. Let this hang out on the counter while you fire up the grill. We are using our Big Green Egg for this cook but you can use any grill. Fire up your smoker and dial in the temps to 275-300*. Use a little cherry and hickory wood for your smoke flavor. Once stabilized put the pork on the pit. Close the lid and let the smoker do its thing for approx. 2 hours. After two hours the pork has the color I’m looking for. At this point I want to wrap it up. I used two sheets of aluminum foil and wrapped them tight. Put them back in the pit and set a probe thermometer for 205*. Once the pork hit’s 205* pull it off the pit and rest it. I like to rest a minimum of 2 hours in a dry cooler but 4 would be better. Once rested, it’s time to pull the meat. The blade bone should come out clean. Shred the meat to your liking. For me, the perfect pulled pork sandwich is pork, sauce, and rub all on a potato roll. That’s exactly what we did here! Ingredients 1. 9-10 lb Boston butt 2. Olive Oil 3. AP Seasoning 4. BBQ Rub 5. Favorite BBQ Sauce 6. Potato Roll Directions 1. Score the fat cap. Coat with Olive Oil and season with AP Rub and BBQ Rub 2. Flip over, coat with Olive Oil and season 3. Let hang out while you fire up the pit to 275-300* 4. Smoke for 2 hours or until you get the color you want 5. Wrap the pork in 2 layers of foil and place back on the smoker 6. After hitting 205* internal temperature, remove from pit and let rest at least 2 hours 7. Pull and serve! For more recipes- https://sweetnsavorybbq.com/ For Basic BBQ Rub- https://sweetnsavorybbq.com/2020/01/0... For Killer Hogs Rubs- https://h2qshop.com/collections/barbe...