Name: Smoked Pulled Pork - Recteq Pellet Smoker
Uploaded: 2025-10-03T12:00:00+00:00
Duration: 4 min 10 s
Description: We love 😍smoking Pork Butt here on the #BBQRandoRanch and we also have our recipe and steps below on how ee do it! Easy to do and you can do this on any smoker you have! ENJOY! #BBQqqqqqqqq 🐖🌵🤠 Smoked

24 days ago

Cooking southern bbq barbeque barbecue food best cooking pork beef shoulder

We love 😍smoking Pork Butt here on the #BBQRandoRanch and we also have our recipe and steps below on how ee do it! Easy to do and you can do this on any smoker you have! ENJOY! #BBQqqqqqqqq 🐖🌵🤠

Smoked Pork Butt - BBQ Rando Style
This recipe uses the "Texas Crutch" method (wrapping the meat in foil) to push through the stall and keep the pork moist.1
Ingredients
1 Pork Butt (also known as Boston Butt or shoulder), approximately 7-8 pounds
Your favorite dry rub (enough to generously coat all sides)
Equipment
Smoker
Internal meat thermometer
Aluminum pan (disposable half-size or full-size, depending on the butt size)
Heavy-duty aluminum foil
Insulated cooler for resting

Instructions
1. Prepare the Pork
: Purchase a pork butt weighing approximately 7-8 pounds.
: Generously coat all sides of the pork butt with your favorite dry rub. Ensure it is fully covered.
2. The Initial Smoke
: Set your smoker temperature to 225 degrees Fahrenheit (2225∘F).3
: Place the rubbed pork butt directly onto the smoker grates.
: Smoke the pork butt until its internal temperature reaches 160 to 170∘F. (This stage allows the smoke flavor to penetrate the meat.)
3. The "Crutch" (Wrap)
: Once the internal temperature is between 160 to 170∘F, carefully remove the pork butt from the smoker.
: Place the pork butt into an aluminum pan.
: Cover the pan tightly with heavy-duty aluminum foil. (This creates a moist environment to help finish the cook.)
4. Finish Cooking
: Place the wrapped pan back into the smoker.
: Continue to cook until the internal temperature of the pork butt reaches 200 to 205∘F. (This is the critical temperature range for fall-apart tenderness.)
5. Rest
: Remove the pan from the smoker.
: Place the entire wrapped pan directly into an insulated cooler for a minimum of one hour. Do not vent the foil. The pork becomes even more tender when you let it rest.
6. Pull and Serve
: Begin to unwrap the pork butt.
: First, remove the bone—it should come right out easily.
: Shred ("pull") or chop the pork to your desired consistency.
Note on Serving: We love to mix up the pulled or chopped pork in the juice that accumulated in the aluminum pan during the cook. This adds incredible flavor and moisture!
Enjoy your smoked pork butt!

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