Smoking a Pork Butt Texas Style | Pulled Pork Texas Style

Smoking a Pork Butt Texas Style | Pulled Pork Texas Style


Hey welcome back to The Barbecue Lab. I’m David Gafford and today we’re going to be cooking a Texas style pork butt. We picked up this pork butt at our local
Sam’s Club and this is basically going to be perfect for a birthday celebration
we’re throwing for our now six year old son. So he always wants to have pork butt
whenever we have an opportunity to do it. For his birthday we’re going to make one
for him. But this one we’re going to make Texas style, which basically means we’re
gonna use just salt and pepper as the rub on this pork butt with a little bit of a mustard binder, and then traditionally we cook it with just post
oak smoke. So that’s what we’re gonna do today is we’re gonna make this Texas
style pork butt. And so let’s get started. So with this pork butt what we want to
do is we want to get it out of this cryovac packaging that it comes in, and
because the whole idea is we want to go ahead and dry this off. Just go ahead and
get some of the moisture that’s on the outside off of it, and then go ahead and
we’re gonna trim it up. If there’s any extra things that we’re looking at on
the outside that we’re saying, man a huge glob of fat that we don’t want on here
so I’m not really super concerned about trimming this up. It’s just gonna be
getting the rub on the outside and then getting in on some
smoke. And now that we’ve done that we’re just going to use mustard as a binder.
We’re going to take this mustard binder, put it on the piece of meat to give us something for that rub to stick to. A binder that’s not going to
add a lot of extra flavor to the meat because we’re really just going to focus
on that salt and that pepper rub. And so now that we’ve got that binder on we’re
just going to mix equal parts black pepper and equal parts salt and be able
to use this as the rub on this piece of meat. And all we’re going to do is we’re
gonna apply a pretty liberally. Because this meat can take it. This is a
big chunk of meat. We’re talking about almost eight and a half, nine
pounds of pork butt here. And they can take a good amount of seasoning. So we’re
gonna get this thing all seasoned up and get it out on some smoke. Alright so we’ve got the pork butt seasoned, it’s ready to go on the smoker. Smoker is
almost up to temperature. And people always ask, are you gonna put the fat side
up or are you gonna put the fat side down? What I like to do is I like to put the
fat side close to wherever the heat is coming from. So if the heat’s coming from
the bottom, I want the fat side on the bottom to protect it. If the heat’s coming
from the top I want to keep the fat side up. On our particular smoker
right here… if you look off of here in the Lone Star, the heat is gonna be coming from
the bottom this way. So we’re gonna put this on the bottom the rack here. I’m
gonna go ahead and put the fat side down. just nice and protected as it goes on. Alright, we’ve had this pork butt on
the smoke for about six and a half hours and we’ve been fluctuating between
about 275 and 300 for a lot of this time. And I stuck a probe in it. We’ve actually reached the temperature that we’re gunning for. And
so in doing this, what we’re gonna do is I’m gonna take this off. We’re eating this for
dinner, and dinner is about two and a half, three hours away. So what I’m going
to do is I’m going to go ahead and take this and stick it in some foil to keep
it nice and tight and warm, so that we don’t have to actually keep continually
to reheat it for dinner. We’re just gonna take it, stick it in the cooler, let it
actually get settled back in, let the meat reabsorb all those juices, and then
we’re gonna be able to have it for dinner here in just a little bit. But I want
to show you what this is gonna look like when it comes off the grill and I think
you’re gonna love it. Alright so we’ve got this Texas style
pork butt here and remember all we put on the outside of this was just salt and
pepper with a mustard binder and that is a lot of bark for just nothing but salt
and pepper. Now what we did is we actually did spritz. And we use the
spritz, it’s apple cider vinegar and it’s apple juice. It’s just a mix 50/50. That’s
what we spritz with about every hour on the grill. And what I’m gonna do is as we
put this in the paper, you could spritz it and try to keep it wet. What I’m gonna
do is I’m gonna go ahead and leave that out. We’re just going to wrap this thing
up and try to actually let the meat reabsorb the juices, and we’re gonna be
good to go. But this is gonna be some tasty pulled pork for dinner. I can’t
wait for you stick around see it. Okay so this pork butt has been resting for at
least two hours and all of this meat has a chance to absorb that moisture back
into it, so we should find this pretty delicious, delectable piece of meat. Let’s just get this unwrapped and see what we’ve got in here. There’s that Texas bark that we’re used to. And the thing is even though we rested this in aluminum
foil, we still have the Texas bark and this is that’s this nice dark char on
the outside. Now I lost a little bit of that char when I opened the drawer to my
smoker and I rubbed a little bit off, but I’m telling you guys this right here is
what you’re looking for. And the nice thing is is look how easy this pulls.
Here’s this bone that we like to pull out, see if it’s done. Look how clean that
bone pulls out. That pulls out nice and clean. That tells me this pork butt is
going to pull like a dream, and that’s the case. Look at that smoke ring that we
have on the outside there. Lovely smoke ring on that meat. And that’s what you’re
looking for in a lovely pork butt. Exactly that. And I’m gonna try a little bite for
posterity, and that’s hot… mmm… that is the stuff right there.
Good salt, good pepper on there. It’s got great flavor. Now a lot of
times when you cook a pork butt you’re gonna have all kinds of stuff on the
outside. There’s something super incredible about the simplicity of just
salt and pepper on the outside of a Texas style pork butt. You gotta give this
a try. Now we’re getting ready to have dinner with friends, so we’re gonna pull
this whole thing here pretty soon. But I got to tell you, give this one a shot
this weekend. You want to win your weekend? Grab a pork butt, put some salt
and pepper on it, and just throw it on some smoke. It’s as simple as that. So
guys if you liked this video, I’d encourage you to actually subscribe to
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We’d hate for you to miss out on opportunities to wow your friends, and
amaze your neighbors. We make videos that you help us know what to do next. So
leave a comment below. Let us know what we should try next, what technique you
want to learn, what piece of meat do you want to see us do. Give us a chance to
help you be more successful in your backyard. Alright so this is David from
The Barbecue Lab signing off once again. I can’t wait to see you next time here
on The Barbecue Lab.

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