Pulled Pork Like No Other #july4th #independenceday #independenceday2023 #bbq #pulledpork #summer

In this episode Jason is giving a How to on Smoking a Bone In Pork Butt also known as a Pork Shoulder.
Using The BBQ Rub By Killer Hogs it is rubbed on all sides and allowed to sweat into the meat for 30-45 mins before going onto the smoker.
The smoker is running at 250-265 degrees in the cook chamber. When that temperature is held The pork butt is added to the smoker with the fat side up. We will check the butt every hour or so and making sure the temp in the smoker is held between 250-275 degrees. Once an internal temp of 170-175 is achieved inside the butt it should be removed and wrapped in foil. AT this point you can put it into a 300 degree oven or back in the smoker at 300 to finish cooking. Once the internal temp of 200-203 is achieved it should be removed and allowed to rest on the counter between 15-30 minutes. Then pull the bone out and begin to pull the meat by hand. There is no need to use those crazy claws or forks or knives to chop it up, this meat will pull apart just fine with bare hands.

Cooking Items:

Killer Hogs The BBQ Rub- https://amzn.to/46932Im

Blues Hog Championship Sauce- https://amzn.to/43HX2Vo

Oklahoma Joes Smoker- https://amzn.to/443fbwY

B & B Charcoal- https://amzn.to/441z5bz

Hickory Splits- https://amzn.to/3p0KR7k

Digital Instant Read Thermometer- https://amzn.to/42GEhRa

Video Equipment:

DJI Osmo 6- https://amzn.to/3Pc3kIH

Video Lighting- https://amzn.to/3paKuab

#porkbutt #porkshoulder #oklahomajoes #bbq #boneinporkbutt #killerhogsbbq #thebbqrub #bbcharcoal #hickorysmoke