Smoking my first pork butt this weekend

Discussion in 'Pork' started by smokinwsmstyle, May 6, 2014.

  1. Hey all,
    I have an18.5 inch WSM and will be attempting to cook a pork butt this weekend. The end product I want is for it to be like NC pulled pork. Any advice you could give me would be appreciated including what rub and a good NC sauce. Thanks in advance.
  2. yotzee

    yotzee Smoking Fanatic

    1 c ketchup
    1 c apple cider vin
    1 tbs frenchs mustard
    3 tbs dark brown sugar
    2 tbs molasses
    1 teaspoon salt
    Red pepper flakes

    Make a day before to allow flavors to meld
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Here is my go to recipes...JJ

    Mild Bubba Q Rub  (All Purpose)

    1/2C Sugar in the Raw (Turbinado)

    2T Sweet Paprika (Hungarian)

    1T Kosher Salt

    1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

    1T Granulated Garlic

    1T Granulated Onion

    1tsp Black Pepper, more if you like

    1/2tsp Grnd Allspice

    For more heat add Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there...

    Tangy Pulled Pork Finishing Sauce

    This is more of an Eastern North Carolina style Finishing Sauce...

    2 C Apple Cider Vinegar

    2T Worcestershire Sauce or more to taste

    1/4C Brown Sugar

    1T Smoked Paprika

    2 tsp Granulated Garlic

    2 tsp Granulated Onion

    2 tsp Fine Grind Black Pepper

    1 tsp Celery Salt

    1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

    1/2 tsp Grnd Allspice

    Optional: Red Pepper Flakes to taste.

    Combine all and whisk well. Let rest, at room temp, a minimum of 30 minutes for the flavors to meld together. Or bring just to a simmer and remove from heat...JJ
    Last edited: May 6, 2014
  4. Thanks for the suggestions
  5. Help! I got a little ambitious and smoked a brisket with what ended up being a 8 pound shoulder. I started at 6:30 pm and attempted to fast smoke it so I could refrigerate it and reheat it later today. However the smoker did not come up the 325 due to me making the mistake of putting water in the pan. The. I got the big stall on both. Bottom line is they did not finish till about 45 minutes ago. Both are foiled and currently in the oven at 170. I have not put finishing sauce or pulled the pork yet. Also I will not be transporting it until 3:00. Should I leave them in the oven that long, pull them out and put in fridge and when should I pull the pork and put finishing sauce on it? Your help is appreciated.

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