Hot & Fast Pulled Pork Recipe on the Weber Smokey Mountain | BBQ Pork Butt

This fool-proof method for mouth-watering, juicy pulled pork on the Weber Smokey Mountain will make you feel like a true pit boss.

🔥Check out the full recipe for ingredients and steps:

Smoked BBQ Source's Dean "Schuey" Schumann shows you how to trim and prepare your pork shoulder or Boston Butt, make your own bbq rub and sauce plus lots of tips on how to set up and manage your smoker.

While most recipes for bbq pulled pork will tell you to smoke at 225-250°F, this recipe cranks the heat up to 300°F to get it done faster without sacrificing any flavor or tenderness.

There are a few cuts of pork that are suited to making pulled pork and they all come from the neck and shoulder area of the pig.

Pork shoulder (also called Boston butt or pork butt), the collar butt (also known as the pork butt or pork scotch) all tend to be heavily layered with fat and work well with low and style cooking.

This recipe shows you how to make barbecue pulled pork on the Weber Smokey Mountain but you can easily follow this method with any other type of smoker.

0:00 Start
0:12 Intro
0:21 Trim
1:08 The Rub
2:27 The BBQ Set Up
3:44 Meat On
4:30 Spritzing
5:05 Hitting 160°F
5:54 Hitting 195°F
6:27 Resting the Meat
7:25 BBQ Sauce
8:08 Time to Pull
8:48 Serving Suggestions
9:15 The Verdict
9:56 Bloopers

✔Equipment Used:

🍖Ingredients:

6-10 lbs Boston Butt or Pork Collar

For the Pork Rub:
8 tbsp smoked paprika
6 tbsp brown sugar
3 tbsp salt flakes
2 tbsp ground black pepper
1 tbsp ground cumin
1 tbsp mustard powder
1 tbsp garlic powder
1 tbsp onion powder
½ tsp cayenne powder

For the BBQ Sauce
1 cup of ketchup
1 and a ½ cups of apple juice
¼ cup of apple cider vinegar
½ cup of brown sugar
4 tablespoons of Worcestershire sauce
2 teaspoons of garlic powder
3 teaspoons of onion powder,
teaspoon of salt
½ teaspoon of black ground pepper
¼ teaspoon of cayenne pepper.

-AFFILIATE DISCLOSURE -
This video description contains affiliate links. If you click on one of the product links and buy SmokedBBQSource receive a commission at no extra cost to you. This helps support us so we can make more videos like this.
ThermoWorks sent me a free Smoke X4 in return for my honest review. All thoughts and opinions are my own.

[brewsterly]

Great to see and gain the knowledge of an Aussie Smoked BBQ enthusiast... not enough of them!
It does really help to differentiate the subtle differences between things we can do, buy etc here compared to our USA cousins.

[cookmcraig]

Good one Schuey, can't wait to try that bbq sauce out😋

[sandersjones]

Nice cook man, keep on grilling love it.

[mikesr]

Great video! Love all the content I get from you on Smoked BBQ Source. I never heard of Collar, as far as I know all I can buy is Pork Shoulder or Pork Butt. I'm new to smoking and smoked one pork butt so far on my 18" WSM so this video is very informative to me. Looking forward to more of your emails and videos. They are all a learning experience for me. Thank you! I have subscribed in order not to miss anything you come out with.

[oroz]

G'Day Mate! Thanks, great clear video. What is the difference between Collar and Pork Butt? Not sure I have seen that in the US

[christopherwinter]

If you get a stall at about 150-155 do you just wrap early? Cheers for the great video

[AlabamaTree]

How long does the process take in total? (Approximately) I’m just going to try this for the first time, and would like an idea what time I need to start. Thanks for the video(s)

[Brandon.]

I have an electric smoker. Does that change a lot? Haven't used it yet...

[susanjames-dehaan]

Low and slow is the most popular method in the US but I'm going to try the higher temp this weekend for a 13# butt. I'll keep you posted.

[liskyu]

That BBQ sauce does sound good. I have Rays regular BBQ sauce that I was going to use today on a pork shoulder I'm currently smoking. But now I'm tempted to make this sauce! .... decisions, decisions

[tomatoplantsgonewild]

Apparently our definitions of "apple sauce" vary greatly.

[palladini]

EH- you have red in that sauce, tomatoes do not go on pulled pork!