Sure, your dad or your uncle or your best friend's third cousin twice removed swears they know how to do BBQ best. But we turned to the actual professionals at Klein Smokehaus to tell us how to get that seasoning and smoke just right.
Klein’s Oak Smoked Pulled Pork
1 8-10lb bone-in or boneless pork butt
1 part water
1 part apple cider vinegar
5 tbsp salt
4 tbsp butcher grind black pepper
2 tbsp paprika
2 tbsp Ground Garlic
2 tsp chipotle powder or chili powder
Wash the butt with water/apple cider vinegar mixture. It doesn’t take a lot, just baste the outer surface of the meat.
Apply the thoroughly mixed rub liberally to all outer surfaces of the butt. If you use boneless, rub the bone void.
Set pit temp to 250º and smoke your butt for four hours. For an indirect smoker, don’t worry about turning. If cooking on direct heat, place it on the edge of the coals. Check and turn the butt as needed.
At four hours, you’ll have good smoke penetration. You can wrap your butt using foil or butcher paper if desired. At Klein’s, we don’t wrap — a lot of bark on Texas pulled pork is a good thing.
Smoke for three to four more hours or until desired tenderness. To check, use two forks to separate meat; if you have easy, tender separation, you’re done. Or use the bone pull test: clean pulled bone is money. Remove your butt, and let it rest for 30 minutes.
Shred using two forks pulling in opposite directions, or you just use your hands. Bark will be mixed into the inner tender goodness. Add your favorite BBQ sauce. You can add to taste or 3/4 cup to 1lb of cooked pork. Don't over-sauce.
Pop a top on a cool one and enjoy!