Camp Chef Smoked Pulled Pork

Today, I’m dishing out some smokin’ secrets on how to make the most drool-worthy Camp Chef Smoked Pulled Pork. So, grab your aprons, fire up that grill, and let’s get down to business.

How to Make Smoked Pulled Pork on Camp Chef

Now, let’s dive into the juicy part – how to make that mouthwatering smoked pulled pork. Trust me, it’s easier than you think!

Step 1: Preheat and Season

Start by firing up your Camp Chef smoker. Get it smokin’ hot, around 225-250°F. While that’s heating up, rub your pork butt generously with your chosen seasoning. Be bold with it! Slather that baby up; it’s gonna be amazing.

Step 2: The Smoke Show

Once your smoker’s ready, it’s showtime. Pop in those wood pellets – hickory, mesquite, apple, whatever tickles your fancy. Place your beautifully seasoned pork butt on the grill grates, close the lid, and let the magic happen. The secret sauce here is low and slow. It’s like a BBQ spa day for your pork. Smoke it for about 4-6 hours, depending on the size.

Step 3: The Texas Crutch

After your pork has soaked up some smoky love, it’s time for the Texas Crutch. Lay out a couple of layers of aluminum foil and wrap your pork butt like it’s the most precious gift you’ve ever given. This keeps the meat tender and juicy. Cook it wrapped for another 2-3 hours until the internal temperature hits 195-205°F. Patience, my friend, patience.

Step 4: Pull, Baby, Pull!

Once you reach that magical temperature range, it’s time to unwrap your porky treasure. Grab some heat-resistant gloves, and the fun part is pulling that pork. Shred it into tender, flavorful goodness. It should practically fall apart; that’s the sign of success!

Best Size Pork Butt for Smoking

Let’s start with the basics – selecting the right pork butt. You know, this is one of those moments where size does matter. I usually go for a pork butt that’s around 8-10 pounds. Why, you ask? Well, it’s the Goldilocks of pork butts – not too small that it dries out, and not too big that it takes forever to cook. It’s just right!

What is the Texas Crutch

Now, you might be wondering, what the heck is the Texas Crutch? It’s not some funky line dance; it’s a BBQ technique. The Texas Crutch is all about wrapping your pork butt in aluminum foil during the smoking process. Why? It helps speed up the cooking time and locks in that sweet, smoky flavor. It’s like the VIP treatment for your pork. But hey, if you want to skip this step, no judgment here. You do you, my friend!

Extra Tips

Now, let’s sprinkle in some pro tips to make your pulled pork truly legendary:

1. Rest is Best: After you’ve worked your magic, let that pulled pork rest for a bit. It’ll soak up those juices, making it even more amazing.
2. Saucy Decisions: Whether you’re into tangy, sweet, or spicy, your choice of BBQ sauce can take your pulled pork to a whole new level. Be adventurous!
3. Sides Matter: Pair your pulled pork with some coleslaw, cornbread, or pickles. It’s like a flavor party in your mouth.

Serving

Finally, the moment we’ve all been waiting for – serving this smoky, tender goodness. I love piling it high on a soft bun, adding a tangy coleslaw dollop and a drizzle of your favorite BBQ sauce. It’s a flavor explosion that’ll leave your taste buds dancing a hoedown!

Whew, we made it! Now you’re armed with the knowledge and some quirky wisdom on how to make Camp Chef Smoked Pulled Pork like a boss. It’s not just a recipe; it’s an experience. So, give it a shot, and I promise your taste buds will thank you.

But before I bid you adieu, remember, life’s too short for mediocre barbecue. So get that pork butt, fire up your smoker, and create a mouthwatering masterpiece that’ll leave everyone craving more. Thanks for joining me on this smokin’ journey, and as they say, “Life’s a little better with a pulled pork sandwich in hand!”

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Camp Chef Smoked Pulled Pork

Delicious Camp Chef smoked pulled pork recipe - learn how to create tender, flavorful pulled pork that will impress your family and friends!

Course Main Course

Prep Time 20 minutes

Cook Time 10 hours

Servings 12

Ingredients

• 8-10 pound pork butt
• 1/4 cup paprika
• 2 tablespoons brown sugar
• 2 tablespoons salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper adjust to taste
• 1/4 cup yellow mustard
• Wood pellets hickory, mesquite, apple, etc.
• Aluminum foil
• BBQ sauce of your choice
• Buns or tortillas for serving

Instructions

Preparing and Seasoning

1. Fire up your Camp Chef smoker and set the temperature to 225-250°F (107-121°C). Make sure it's smokin' hot and ready for your porky adventure.
2. While the smoker is heating up, it's time to work your magic on the pork butt. Trim any excessive fat but leave a thin layer for flavor. Pat it dry with paper towels.
3. In a small bowl, mix paprika, brown sugar, salt, black pepper, garlic powder, onion powder, and cayenne pepper. This is your flavorful rub!
4. Slather the pork butt with the yellow mustard, using it as a binder for the rub. Be generous! Coat it evenly, so that rub sticks like glue. Then, sprinkle your rub mixture all over the pork, making sure it's well covered.

The Smoke Show

1. Place the beautifully seasoned pork butt on the grill grates inside your smoker. Close the lid and let the magic begin. Smoke it low and slow for about 4-6 hours, depending on the size of your pork butt.
2. Keep an eye on the smoker temperature and wood pellets. You want to maintain that sweet spot of 225-250°F (107-121°C). Add wood pellets as needed to keep the smoke rolling.

The Texas Crutch

1. After your pork has absorbed a good amount of smoky love, it's time for the Texas Crutch. Lay out two layers of aluminum foil and carefully wrap your pork butt. This helps speed up the cooking process and locks in the moisture.
2. Return the wrapped pork to the smoker and cook for another 2-3 hours. You'll know it's ready when the internal temperature hits the range of 195-205°F (90-96°C). Use your meat thermometer to be sure.

Pull, Baby, Pull!

1. Once you reach the perfect temperature range, remove the pork from the smoker. Unwrap it carefully; it'll be hot! Grab those heat-resistant gloves and start pulling the pork apart into tender, flavorful goodness. It should practically fall apart; that's the sign of success!