Texas Style Pulled Pork | Easy Pork Butt Recipe for Pulled Pork Smoked on Big Green Egg
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- čas přidán 27. 06. 2018
- Simple Pulled Pork Recipe for a Texas Style Pork Butt
For more barbecue and grilling recipes visit: howtobbqright.com/
I call this recipe Texas Style Pulled Pork because it reminds me of the way brisket and spare ribs are cooked in the Lone Star State. It’s all about simple ingredients - meat, Salt, Black Pepper, and Post Oak smoke.
Texas Style Pulled Pork cooked this way takes on a delicious flavor and I love it because you can taste the actual meat. In Texas Post Oak is used as the primary fuel source and it gives the meat a pleasant, smoky profile. It can be strong like hickory but the flavor is true barbecue.
Stick burner pits rule in Texas, but you can cook pork butts on any bbq pit. I’m using my Big Green Egg running B&B Lump charcoal. I scattered 5-6 chunks of good seasoned post oak over the hot coals and let the pit come up to 275⁰.
The pork butt gets seasoned with a 50:50 blend of Morton’s Corse Kosher Salt and Tone’s Restaurant Ground Black Pepper (both can be found at Sams club). Then it goes on the Egg fat side down for 4-5 hours until a good bark forms. I don’t bother with probing the butt at this point because it’s all about the bark. When it looks right it’s time to wrap the butt to get it tender.
Instead of using the Texas Crutch (aluminum foil), I go with peach butcher paper. Butcher paper is used in barbecue to preserve the bark. It turns out a little firmer in the paper where aluminum foil steams the bark causing it to be mushy. Once the butt is wrapped place it back on the pit and stick a meat probe into the center of it.
Set the alarm for 198 degrees and kick back and have a cold one.
It’ll take several more hours for the butt to reach target temp and when it does it needs a good rest. This is where a Probe Thermometer comes in really handy. I used a Thermoworks DOT for this pork butt. You can check them out here: www.thermoworks.com/DOT?tw=KI...
I have a dry cooler on hand and just sit the butt right down inside it. Close the lid and come back after a couple hours.
When you’re ready to serve the butt, remove it from the cooler and unwrap the butcher paper. It’ll still be hot so wear hand protection (cotton glove under a pair of nitrile gloves), and shred the butt by hand.
The bark is absolute best part. The Salt & Pepper create a savory, crusty bark and the post oak flavor is just right. It’s great for sandwiches, tacos, nachos, or just eating plain with some sliced sweet onion and pickled jalapenos, but don’t forget the white bread!
Also sauce is completely up to you; in Texas it’s frowned upon, but I say enjoy however you want!
Texas Style Pulled Pork Ingredients:
- 8lb Pork Butt
- ¼ cup Corse Ground Kosher Salt
- ¼ cup Corse Ground Black Pepper
Texas Style Pulled Pork Directions:
1. Prepare Smoker for indirect cooking at 275⁰ using chunks of Post Oak added to the hot coals for smoke flavor.
2. Combine the Kosher Salt and Black Pepper in a small mason jar.
3. Season the outside of the Pork Butt with a good dose of the salt & pepper seasoning on all sides.
4. Place the Pork Butt on the smoker and cook for 4-5 hours or until internal temperature reaches 165-170 degrees.
5. Wrap the Pork Butt in peach butcher paper and return to the smoker.
6. Monitor the internal temperature with a probe thermometer inserted into the center of the pork butt. Final target temperature should be 198-200⁰.
7. Rest the Pork Butt in a dry cooler for at least 1 hour before serving. 8. To Serve: remove the blade bone and shred the pork butt by hand.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: h2qshop.com/ - Zábava
You help turn us everyday men into neighborhood bbq legends.
Thank you, Malcolm!
Hands down the best grilling channel on CZcams you guys. I enjoy the podcast too!
Him and ATBBQ have the best BBQ channels without a doubt. I never miss a video.
What is the name of the podcast? Where do I find it?
Steven Patton same as the channel name. HowToBBQRight. Check his website.
Mark Aguglia
Best news I’ve heard today
Where can you find butcher paper without wax on it
I started smoking because of this guy, brisket, pork shoulder, beef cheek, ribs, pork loin you name it malcolm reed showed me👌
The Bob Ross of BBQ
I was thinking the same thing!!!
hahahahaha
And he loves our President!
Steven Raichlen is the bob Ross of cooking lol
Haha he does
Take my word for it - I’ve followed Malcolm’s BBQ recipes for years now, and you just can’t go wrong. My son, son-in-law and I all view the How-to-BBQ-Right channel as must watch before any cook we do!
Cringe
Malcolm has to be the best bbq CZcamsr ever
HaydsZ Absolutely!
BBQ Pit Boys are
a surprigingly big number of people obviously can't even read his name properly.
@@RKO859 not really no. they might be the coolest but they aren't really great cooks
@@RKO859 Their recipes are so mediocre.
Pretty sure this guy could smoke a tire and have it turn out better than anything Gordon Ramsey could dream of.
As a Texan , Malcolm the whole state of Texas thanks you. You're the man brother 👍
Made this weekend per Malcom’s instructions. My 8# took 6 hours 15 minutes to get to 198. Rested 4 hours in the cooler. Our family and friends loved it! Thanks bro.
You guys have got to try his products, the rub, sauces, and pickles are absolutely amazing
I've tried both rubs, the steak seasoning and both sauces. All are outstanding.
I've been playing with smoking meat for a lil over a year. I've learned alot from this channel. But I haven't told my wife about it. I cant compete with this dude
You had me at Texas Style.
You got that right
nobody cares
@Si Guey that makes no sense. Commenting doesn't = caring about your comment dummy. I care about telling you nobody cares.
That ain't no Texas style smoked pulled pork. That is just regular old pulled pork made like that everywhere.
@@aprilmay578 not really because what makes Texas style, St.Louis style, Kansas style and etc. are the ingredients and spices that you use.
I did this step by step today and it was fabulous! My husband nearly fell to his knees when he tasted it. Hands down the best pulled pork I have ever tasted.
Me and the wife watched this and I literally could smell the smoke and our mouth watered the whole time !! I'm sold, I hit the sub button.
@watergod 83 sorry about that language police...🤦♂️
@watergod 83 sorry about that language police...🤦♂️
I love the simplicity of this
I was looking for a recipe...scrolled past a bunch of videos and saw this well fed gentleman. You know he knows how to cook good food. He is a great content maker. As well as a great cook. Subscribe!
Legitimately the best pulled pork video ever!! This all it takes to do pulled pork. The way your presenting the foods on the board with condements is great!
I tried this recipe and it was amazing! The bark created by the course kosher salt and black pepper is incredible. Thanks for another fantastic recipe Malcom!
I gotta say, I found this channel about a week or two ago and man. The 1st day I was up till 3am watching your videos. Man, I've watched alot of BBQ videos on CZcams but I really like yours Malcom. Please keep em coming and show more competitions video when you can. Keep up the good work brother and thanks for the cooking tips you provide.
Same here
Nick Davis In nnnnnnnnnm hhope n
I found this channel on accident looking for how to smoke a turkey..... It would be interesting to see how much money I spend based off this channel. I'm sure it'll be alot
doing two of these as we speak. I love Malcolm
I watch bbq videos for a while now and you simply kill it. You have so much joy in what you do and on top of that explain very well. Lots of insight. Best channel I found so far!
You are a true inspiration, Malcolm.
I have found a new passion for cooking, and you have helped me countless times in deciding how I should cook my meats.
Thank you 🙏.
This is the best show ever !
Awesome cook, Malcom!
Long live the King! Thank you sir for all that you do.
Hey Malcom. You VERY graciously paid homage to my Texas brethren here in this one. I haven’t cooked over Post Oak since I was a kid. Miss it. Thank you so much!!!
I cooked this recipe yesterday and it was the best pulled pork I ever made!! Thanks, Malcolm!
Thanks Malcom Reed for all your BBQ videos! Please keep them comin'.
Deck is dope! Kitchen on the outside!
It's awesome how much you get into the cooking process. You make the cooking process look so easy and enjoyable. Favorite cooking channel by far!
The purest form of BBQ . Great stuff Malcolm
You are my favorite bbq show on youtube.ive seen you come a long way and this episode was great quality. Very professional
Love your videos. Straight to the point and well edited. All meat and no filler!
New to the egg and have looked up tons of content to help me learn the best way to BBQ. By far this page is my favorite. Explains things simply for me to understand. Gives reasons for why things have to cook a certain way. Most importantly looks like you are having fun doing it. THANK YOU !
Awesome! Great job! I can watch this over and over again. Keep up the great work Malcolm! Just a stunning video.
Tried this a month ago for Xmas. Was the single best thing I've ever made. Gonna do it again this weekend. Thanks for this channel.
I just found you a couple days ago and you're all I've been watching since. I'm loving the vids.
OK, I'm inspired to cook pork butt today with S&P, butcher paper, and dark crust. Sometimes simple is good. Pork, smoke, and fire, mmmm . . . .
Just did this recipe smoked over hickory and oak. Used just Killer Hogs AP rub and steak rub, OMG !!!! Most of my guests would rather pulled pork this way, that traditional BBQ style. Thanks Malcolm. Love the videos, tips, sauces, and rubs.
Another hit with this recipe. I smoked a 15 lb boneless pork shoulder on my Smoke Hollow Electric with hickory chips. it was a 14 hour cook, 6 hours using the AP rub, then wrapped it up in the butcher paper for another 8 hours or so. Temp set a 275. I let it rest in the cooler for almost 4 hours. Nailed it. Thanks Malcom!!
Malcom is by far the best bbq channel on CZcams. It’s gotta be tough to come up with new material. Most of what’s different between each video is what kind of seasonings and wood hes using. Unlike most of the generic CZcams bbq guys he tries to do different stuff, And his recipes are fantastic.
I’m so glad I’m bbqing pork belly right now at this moment in time
Really appreciate your Big Green Egg videos. I have had mine for over a year and find it is a great combo with a 22" Weber Silver. I roasted our Thanksgiving turkey on the BGE last year mainly to provide enough room in the oven for all the other dishes. It turned out excellent with an apple cider brine the night before and a little apple wood during the roast. Keep up the great videos!
The Paul Prudhomme of Smoking Meats!!!
You can really see this guys passion in what he does.. He loves cooking it just as much as he loves tasting it.. Great Job Malcolm! 👍👍
I did this, and simply put, it turned out amazing! Thank you!
So delicious...nothing better than Texas.
Okay, I cooked my very first Boston Butt today using this method, except I used pecan wood instead of oak. I don’t have Oak in my area. I don’t mean to sound biased, but that was one of the best I’ve ever had. So easy, no tricks, just salt and pepper and heat! Thank you for the video!
I've tried several of your recipes on my BGE. And they've come out great everytime. Thanks for the videos and keep'em coming.
Ive tried nearly every BBQ sauce that there is in stores. I recently purchased your BBQ and Vinegar sauces and instantly fell in love. Sauces are Hands Down the best that ive eaten. Love your channel
Malcom!! YOU'RE THE BEST!!! 🤗
The king of barbecue
As we have come to expect, great Malcolm! You are the best, love the videos and the style.
Keep it up.
Followed this recipe for my first smoked Boston butt pulled pork. Turned out amazing.
Best ASMR channel on CZcams.
Who in the he is giving this guy thumbs down? He's one of the best out there.
hungry people lol
My wife just got me a Masterbuilt propane smoker for my birthday. I can't wait to try out this recipe!!!
Malcolm is the Man!! Absolutely love his channel!! Keep up the amazing work brother!!!!
I'm from Texas and I do it pretty much the same on a Kettle. Well done!
Thank You! I just tried this yesterday, along with your smoked Mac and cheese recipe. I just got a smoke tube off amazon and had to try smoking something. They both turned out awesome. I cant wait to try some more, and hopefully get a real smoker some time soon! Thanks again.
Where I'm at in Texas it's a challenge to find really good pork bbq, but this looks awesome! I will be giving it a try for sure. Thanks for all the good recipes...they've not let me (or my friends) down ever!
Thank you, you kept it simple enough for this Yankee to be able to do it.
I've been following you Malcom for years and use your products and smoking tips and methods also, haven't had a bad smoke yet !!!
Alan Stapel
True words
You are amazing Malcolm. Family and friends always love your recipes I make.
Why do I watch your videos.. now I’m hungry!! Ugh great video man I’m definitely trying this for the 4th of July!
Just put my own pork butt on this morning using this recipe. Can’t wait to see how it turns out. If it’s as half as good as this I’ll be stoked
Wow that looks awesome ! 👍
Another masterful creation
Just made this today following your recipe, though i used a 22” weber kettle with the charcoals arranged in snake method. Turned out to be the best pulled pork butt i’ve ever had!
my new favorite youtube channel.
Can't beat a guy at his own trade, looks delicious!
Definitely doing that!!!! Looks AWESOME!!!! Nice smoke ring!
Love these videos
Malcolm is AMAZING! My go to for everything on my BGE🎉
Old School Texas style.. great video !
Malcom is the MAN! Thank You
I love this guy
Incredible. Gonna use this for Labor Day weekend.
Love BBQ and love your channel! Thanks for sharing your amazing recipes with us!!
New to smoking and made this for the 4th (but in a digital masterbuilt) and it turned out excellent! Super easy to make
"That piece has my name on it"😂😂😂
Good Lord, I am actually salivating while watching this. So simple and yet SO good.
Perfect timing, I just bought a pork butt last weekend. Lucky I'm in Houston so the post oak is not a problem. Once again great video Malcom 👌🏻
Outstanding! Never thought of a simple brisket rub for a butt. I’ll look for pink butcher paper on Amazon. Also, thanks for the always quick shipping of your products from your storefront. Never been disappointed. Can’t find post oak here in Oregon either but I’ll improvise for now. Cheers, Mr. Reed!
Best BBQ Channel on CZcams.
"If you don't like that, somethings wrong with you!" How true is that!!!!!!!
My thoughts exactly!
Love these things! Keep 'em coming!
New fan for life!
Thank you so Malcolm for all your recipes I've tried a couple of your rib recipes and they came out great!!
Off for 5 days around the 4th and going to smoke as many butts as my WSM will hold! Great video, Malcolm!! Anytime someone asks about where I learned to smoke meat I always tell them it was from watching your vids!
I tried this method about 2 months ago and loved it. I have a bunch of family coming here today and this is what is on the smoker. I do like a sweet rub so try it....I think it is great
I am a beginner and will be doing my first test burn and seasoning during the coming week and then my first Texas style pulled pork this weekend.
Thank you for the great video stuffed with great info and tips!
I did this recipe yesterday on my mini max and it turned out fantastic. My little Coleman cooler however struggled to take the heat resting the hot meat in there. Thanks for sharing this recipe cuz now it goes into my good eats file. Thank you from Nashville.
This is the eighth time I have smoked a butt to this recipe and without a doubt this is the easiest and best!
Awesome results...trying this tomorrow ...Fridays is my official smoke day ..lol cook it all up for the week
Looks amazing! Thanks for posting these videos man I’ve learned so much from you!
this man is legend
Simple is best!!!
You nailed that bark
He's the best!!!
Looks delicious!