Texas Style Pulled Pork on my Shirley Fabrication 24x36 Smoker

pork shoulder

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Pork loin is leaner, while chicken thighs offer a budget-friendly option.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can reduce sugar, while ketchup is a cost-effective alternative.

Set the fire in the Shirley Fabrication 24x36 smoker.

Prepare the rub with equal parts salt, black pepper, and a little paprika, using garlic instead of onion powder.

Mix the rub and apply it generously to the pork butt, ensuring it's fully covered.

Place the pork butt in the smoker at 9:00 AM, maintaining a temperature of 250 to 275 degrees Fahrenheit.

After about 3.5 hours, spritz the pork butt with water to keep it moist and check its color.

At the 5.5 hour mark, check the pork butt; it should be pulling away from the bone and the fat cap starting to split. Spritz again with water before wrapping it.

Wrap the pork butt and return it to the smoker, aiming for an internal temperature of 205 degrees Fahrenheit.

After approximately 7.5 hours, check the internal temperature; it should be around 207 degrees Fahrenheit and done when there's no resistance when probing.

Let the pork butt rest for about 2 hours before serving.

After resting, check the bark and moisture, then pull the bone out to confirm it's done and shred the pork.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens