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Pulled Pork


Hickory Smoked Pork Butt

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  • (2) 7 lb. pork butts
  • Hickory Dry Rub
  • Yellow mustard
  • Brown sugar
  • Garlic Powder
  • Apple juice



Step 1

-prep the pork the night before by trimming the fat and seasoning it so it can sit in the fridge
-rub the pork with yellow mustard, shake on garlic powder, liberally coat the pork with hickory dry rub. Sprinkle on some brown sugar and rub it in well.
-flip and repeat
-wrap in plastic wrap and refrigerate.
-preheat smoker to 225 degrees
-using a sterile flavor injector start injecting the meat every 2-3" slowly drawing the needle back as you inject
-in a spray bottle mist the hog every 2-3 hours
-cook the pork until the internal temp reaches 205
-remove and place in an aluminum pan and allow to rest for 45 minutes
-pull meat apart and chow down

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