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 Time20minutes
Cook Time10hours
Servings12
Ingredients
8-10poundpork butt
1/4cuppaprika
2tablespoonsbrown sugar
2tablespoonssalt
1tablespoonblack pepper
1tablespoongarlic powder
1tablespoononion powder
1tablespooncayenne pepperadjust to taste
1/4cupyellow mustard
Wood pelletshickory, mesquite, apple, etc.
Aluminum foil
BBQ sauce of your choice
Buns or tortillas for serving
Instructions
Preparing and Seasoning
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.
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.
In a small bowl, mix paprika, brown sugar, salt, black pepper, garlic powder, onion powder, and cayenne pepper. This is your flavorful rub!
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
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.
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
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.
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!
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!