Texas Style Pulled Pork | Easy Pork Butt Recipe for Pulled Pork Smoked on Big Green Egg

hey welcome back to how to barbecue right I'm Malcolm Reed today I'm going to show you how to do my Texas style pork butt this is all about salt black pepper and some good post oak smoke we're gonna get the cookers go and get this pork butt seasoned up let's get to cooking so I'm starting with the 8 pound pork butt now this is just one I picked up at the grocery store you can get them anywhere the great thing about a port but you know it's packed with marbling there's not a lot of trimming you have to do to it if it has some excess fat or whatever on the top and you want to take it off that's fine now I've got it fat down because that's the cooker I'm cooking on today's the green egg and I want to cook it fat down the whole time I'm really wanting to make some of that good crunchy Texas style bark from salt from the coarse ground black pepper and that's what we're gonna put on this but today so we're gonna start with it fat up then I've just got a mason jar and I'm putting equal parts kosher salt it's a heavier grain bigger coarser flakes of salt and then coarse ground black pepper that's the only things going in this rug mix that salt and pepper a little bit that looks good all we're gonna do is just put on a good even coat to that salt and pepper that's gonna make our bargain flip it over let's get the meat side this would be the bottom side but we're gonna cook it top up today make sure you get the edges a little bit and the pork butt could take a lot of this seasoning because it's such a dense piece of meat so many muscles in it it's it breaks down it's going to build this bark on the outside and that's gonna be fantastic I mean check that out doesn't that look beautiful already salt and pepper it doesn't get any more simple than that so we've got the but seasoned now we got to work on our grill and what's really gonna make this Texas style pork butt is that we're using good Post Oak for that wood flavor now I couldn't get any post out here in Mississippi but my buddy Sam sent me a box of it to try out I'm really excited about putting it on this pork butt I know it's gonna be fantastic let's get the smoker fired up so to cook this pork butt today I'm firing up my big green egg you could use any kind of pitch you want stick burner drum it doesn't matter to cook a pork but you can do it all kinds of ways but what you need for this recipe is some good Texas lump charcoal and I'm using B and B and you need some post oak wood that's the true flavors of Texas barbecue now I'm starting this big green egg with some Charcot and a couple fire starters just get the coals good and hot spread them out a little bit when they're ready and then add your Post Oak around the lump then we're gonna put the plate setter in place get our great down and adjust our vents to where the grill will come up to about 275 that's the perfect temperature for cooking today if you're cooking on any other smoker as long as you get that heat about the same throw you some Post Oak on there it'll do just fine so we've got the Big Green Egg right about 275 that's right where you want it we've got that Post Oak give us some nice wood flavor on this pork but we're just going to Center it up remember we're going fat down our heats below its radiates out around so we want to keep that fat cap in between the heat and the meat so that's why we're cooking it down we're gonna build a nice beautiful bark it's gonna be a Texas style bark on this pork but it's gonna be good y'all check it out just get the lid closed let it do its thing all right it's been about five hours on our Texas pork butt and I haven't done anything to it let's take a look inside and see what it looks like I know it's gonna be time to wrap and you can see that salt and pepper has done made a beautiful bark on the outside that was all that was on that but I'm not worried about the internal temperature I'm gonna put a probe in it when we get it wrapped up but at this point we want to get it tender we've got some awesome color on the outside but I want to wrap it in butcher paper I'm gonna grab it off here let's take it over to the counter over here we're gonna get it wrapped up in some butcher paper so we can save that bark we're gonna get this but tender at this point and this butt looks beautiful I mean that's got some good bark on it you still see the salt and pepper it's gonna make a nice crust well we want to get it wrapped up I've just got the butt sitting here on a couple sheets of butcher paper and I'm using the butcher paper because I want to keep the bark nice and firm if you wrap it and fall it wants to steam it but the butcher paper is actually gonna absorb some of that moisture absorb that rendered fat and it makes the bark turn out perfect and there's no right or wrong way to wrap it up I'm just gonna make sure it's covered and now we can tuck it down and it's gonna hold it just like a neat little package here we can sit it right back on the grill holding everything right inside let's set it right back on the egg at this point this is where you want to watch your internal temperature I've just got my thermal works dot here I'm setting it for about 198 agrees because we're gonna be pulling this pork butt and I'm just gonna put the probe right in a thick part of it you want to go right down in it we're sitting at about 170 right now that's perfect we know it's gonna take a couple more hours we're just gonna watch it keep the lid closed running about 275 to 300 in that range when that alarm on the dot goes off we're just gonna rest that port button we're gonna have some awesome eats y'all keep watching to show you how it finish it all right you can see my dot says 198 degrees I know this Texas style pork butts ready so I'm gonna get it off the egg right now but we're not done cooking because we got to figure out the rest paper had done its job I'm just gonna ease it up and I've just got a dry cooler nothing in it and we're gonna just let it hang out for a few minutes let it have time to cool off about five or ten then we're gonna shut the lid and I like to give them about two hours before we break this butt down so I'm gonna close the lid here in a few minutes then we'll get it over to the cutting board I'll show you breaking this how easy it's going to pull okay so I let that pork butt just hang out in the dry cooler for a couple hours and that just gives it time to chill out it calms down all those juices go back into it and you can see as I'm unwrapping it here that the paper has absorbed a lot of that moisture a lot of that rendered fat that's where it's all going and that allowed it to keep that beautiful bark that we had going from that salt and pepper now let's just see if I can ease it out here get rid of that get rid of the paper and I'm just gonna put it right here on the counter now I'm gonna take this pork butt apart first thing I always do come and just get that bone right out I mean check that oh yeah you know that bites got my name on it let's walk on it the salt pepper that's awesome beautiful beautiful I mean just check out how juicy and tender it is falling right apart in my hands that's what makes a really good pork butt when you cook it long enough to where you don't have to do much work to it I like to leave it in long strands when I'm doing pork butt this way that way if you want to do something to make a sandwich just eat the meat or you can make it great taco with it but I mean it's just full of moisture I mean check that out that is awesome this one's got my name all over it mmm simple salt and pepper you can really taste that post though I mean that is an awesome flavor it's not overpowering but it's different it's different than your Hickory salt and pepper all we did to it we kept that simple but the key to this pork butt was just letting it rest I mean that's what you really want to do you gotta let it rest you could go as long as four or five hours with it in that dry cooler it's still gonna be hot you're still gonna wear gloves when you're breaking it up but it keeps all that moisture inside in the bark on the outside from using that butcher paper I mean it just it left the whole integrity of it is beautiful is awesome bark you can chop it if you want but I like to keep it pulled like this I mean that it's just really really good Texas style pulled pork flavored through and through all we do have a simple seasoning salt and pepper and check that out that is beautiful the bones clean as it could be but that's how you know you got it done you could serve this with some loaf bread a little bit of onion of course you got to have some jalapeno peppers if you're in Texas that looks good to me and hey if I was serving it if you like a sauce service sauce with it hey this Texas top pulled pork it's all about the meat it's all about that smoked simple salt and pepper you know it's so different then using injections or using different rubs I mean that's you know traditional barbecue this is just meat at its simplest form and it's awesome y'all gotta try this recipe if you're doing something for 4th of July you can do sandwiches you can do nachos you can do all kinds of things make tacos with it it even been great on a Texas style pork barbecue pizza hey if y'all like what we're doing here at how to barbecue right subscribe to our channel you can send comments and questions to Facebook and Twitter we try to answer all of them we'll see y'all next time we'll put a little bit of vinegar sauce on the side she'll do a little dabbing no that's gonna be good pendemonium you don't like that something wrong with you

Channel: HowToBBQRight

Views: 880,916

Keywords: Malcom Reed, HowToBBQRight, How To BBQ Right, texas pulled pork, pulled pork recipe, texas style pulled pork, bbq pulled pork recipe, texas bbq pulled pork, easy pulled pork recipe

Id: k8yRj1RS5rA

Length: 8min 49sec (529 seconds)

Published: Thu Jun 28 2018