Hey there, my fellow food enthusiasts! Buckle up, because today we’re diving headfirst into the world of finger-licking, melt-in-your-mouth goodness: Masterbuilt Pork Butt! Now, before you start drooling all over your keyboard, let me take you on a journey through the smoky, succulent, and downright heavenly realm of slow-cooked perfection. Trust me, you’re gonna thank me later!
How to make smoked pork butt on a Masterbuilt
Alright, amigos, here’s the lowdown on crafting your very own masterpiece of smoked pulled pork using a Masterbuilt smoker. Strap on your apron, ’cause we’re about to embark on a flavor-packed adventure:
- Prep that Butt: No, I’m not talking about someone’s behind here! Grab a Boston butt, also known as a pork shoulder, and rub it down with a mix of spices that’ll make your taste buds dance a jig. Wrap that baby up and let it marinate in the fridge overnight. Patience, my friends!
- Get That Smoker Roaring: Fire up your Masterbuilt smoker to around 225°F (that’s about as hot as a summer day at the beach!). Toss in some wood chips—I’ll get to the wood types later—’cause we’re gonna smoke this thing to tender perfection.
- Low and Slow Wins the Race: Place that marinated beauty in the smoker and let it hang out for hours. We’re talking the kind of patience it takes to wait for your grandma to finish her long-winded stories. Aim for an internal temperature of around 195°F. It’s gonna be like magic, I promise!
- Pull and Shred: Once your Boston butt hits that tender sweet spot, take it out of the smoker and let it rest. Then, channel your inner Hulk and start pulling and shredding that meat with a couple of forks. Voilà! You’ve got yourself a mountain of succulent pulled pork ready to devour.
How to choose the best size Boston Butt
Now, let’s talk about butt size, shall we? No, seriously, choosing the right Boston butt is crucial for our porky escapade. Go for a butt in the 8 to 10-pound range—think of it as Goldilocks’ pork choice: not too big, not too small, just right for that tantalizing tenderness.
The best wood chips to use
Alright, y’all, gather ’round the fire pit for this one! Picking the right wood for your smoking shenanigans can take your pulled pork from ordinary to “get in my belly!” If you’re going for a classic, rich flavor, hickory is your go-to. But if you’re feeling adventurous, toss in some applewood for a hint of sweetness. It’s like a flavor explosion party in your mouth!
Hold up, we’re not done yet! Pairing your smoky pulled pork with the right sidekicks is like assembling the ultimate superhero squad. Whip up some coleslaw with a tangy twist, bake a batch of cornbread that could make angels weep, and throw in some tangy pickles for that extra zing. Your taste buds will throw a party, and you’re invited!
What to do with leftovers
Now, folks, let’s address the glorious problem of leftovers. I mean, who can resist making a bit extra, right? Turn that leftover pulled pork into tacos, sandwiches, or even pizza toppings! It’s like a delicious gift that keeps on giving.
Well, my culinary comrades, we’ve reached the end of this smoky adventure together. From choosing the perfect butt size to dancing with different wood flavors, we’ve conquered the art of Masterbuilt Pulled Pork. So go ahead, roll up your sleeves, fire up that smoker, and let the pork-pulling extravaganza begin!
And as I bid you adieu, remember: Life’s too short for bland food, so keep cooking, keep experimenting, and keep your taste buds on their toes! Thanks for hanging out with me, and until next time, keep smokin’ and keep grubbin’! Catch you on the flavorful flip side, my friends!
Masterbuilt Pork Butt
Elevate your BBQ game with our Masterbuilt pork butt recipe. Fall-off-the-bone goodness awaits – prepare yourself for a finger-licking feast!
For the Pork Rub:
- 1 8-10 pound Boston butt (pork shoulder)
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon ground mustard
- Charcoal or wood chips hickory or applewood
- Water pan filled with water
Prepping the Pork
- In a bowl, mix together the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, cayenne pepper, and ground mustard. This is your flavorful pork rub.
- Unwrap your Boston butt and pat it dry with paper towels. Place it on a large tray or plate.
- Generously rub the prepared spice mix all over the pork. Massage it in like you're giving the pork a spa treatment. Cover the pork with plastic wrap and refrigerate it overnight. This will give those flavors a chance to really cozy up to the meat.
Getting the Smoker Ready
- The next day, it's showtime! Fire up your Masterbuilt smoker and let it reach a temperature of about 225°F. This is our smokin' zone!
- If you're using charcoal, light it up in a chimney starter. Once they're covered in white ash, place them in the smoker's charcoal tray. If you're going the wood chip route, soak them in water for at least 30 minutes before placing them in the smoker's chip tray.
The Smoking Dance
- Now, it's time to let the smoky magic happen. Place your marinated Boston butt on the smoker's cooking grate, fat side up. This is important because as the fat renders down, it'll baste the meat and keep it oh-so-juicy.
- Put a pan of water on the smoker's lower rack. This will help maintain moisture and prevent your pork from drying out.
- Close the smoker's lid and let it work its flavorful magic for about 8-10 hours. Remember, patience is the name of the game here!
The Grand Finale
- Once the internal temperature of the pork reaches around 195°F, it's time to pull that pork out of the smoker. Use those tongs and transfer the pork to a clean cutting board.
- Cover the pork loosely with aluminum foil and let it rest for about 30 minutes. This gives the juices a chance to redistribute throughout the meat, making it extra tender.
The Pulled Pork Spectacle
- Alright, get your fork-tastic hands ready! Start pulling and shredding that juicy pork with a couple of forks. Feel free to nibble a few pieces along the way—I won't tell!
Serving and Savoring
- Pile that beautifully pulled pork on your favorite buns. Slather on some barbecue sauce if that's your jam. Serve it up with some coleslaw, cornbread, and pickles on the side.