In today's video I will be showing you a recipe for a smoked pork butt that results in delicious pulled pork! Pork butts are extremely forgiving, and allow either hot and fast or low and slow cooking, both yielding great results! BUT what if we had the best of both worlds? A nice low and slow smoke, and then a hot and fast finish? That is exactly what I will be showing you in today's video! How do you like to smoke your pork butts? Let me know in the comments below!

-🔥ChefsTemp ProTemp Plus: https://shrsl.com/4hlry
-💰 Use discount code: AKBBQ25 for 25% OFF sitewide

-Check out Cookshack smokers: https://www.cookshack.com/residential...

-LINK FOR MY RUB (Use code: ASHKICKIN to save 10%): https://www.sucklebusters.com/bbq-rub...

***Don't Forget To Follow Me On Social Media***
-Instagram:   / ashkickinbbq  
-Facebook:   / ashkickinbbq  

Full Recipe:

| Ingredients |

-Pork Butt
-Ash Kickin' BBQ Honey Chipotle Rub
-Tailgater's BBQ Party Rub

| Instructions |

Prep:

1. Remove pork butt from packaging and pat dry with a paper towel.

2. Season the pork butt with Tailgater's BBQ Party Rub. Then season liberally with Ash Kickin' BBQ Honey Chipotle.

3. Let the pork start to sweat in the seasoning while the smoker comes up to temp.

| Cooking |

1. Set your smoker temperature for 250° F.

2. Put the pork butts on the smoker, and let them smoke until the color is where you want it, and the bark is set. For me, this was approximately 165-175° F.

3. Once the bark is set and the color is where you want it, put the pork butts in an aluminum pan, cover with foil, bump up the temperature of the smoker to 300º F, and continue cooking until approximately 206° F, or probe tender.

4. Once the pork butts have reached 206° F or are tender, remove from the smoker, open the foil, and let the pork butts vent for approximately 15 minutes. Then cover back up with foil, and allow the pork butts to rest for 1-2 hours.

5. After the pork butts have rested, you can then shred them. After shredding, incorporate the juices back into the pork utilizing the fat separator per the video. Fat separator here: https://amzn.to/3oWRgdG

6. Enjoy this delicious smoked pork butt recipe that makes amazing pulled pork!

*Links for everything I use down below*

-----The stuff I use:-----

-Ash Kickin' BBQ Honey Chipotle Rub (use code: ASHKICKIN and save 10%):
https://www.sucklebusters.com/bbq-rub...

-Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%): https://www.sucklebusters.com/bbq-rub...

-Granulated Garlic: https://amzn.to/3IZrQrl

-Diamond Crystal Kosher Salt: https://amzn.to/3B7MsYX

-16 mesh black pepper: https://amzn.to/2ZfLLQ4

-SuckleBusters Honey BBQ Rub (use code: ASHKICKIN and save 10%):
https://www.sucklebusters.com/bbq-rub...

-Shun Chefs Knife: https://amzn.to/3RN5zB7

-Disposable Cutting Boards: https://amzn.to/2UWLwY8

-Fat Separator: https://amzn.to/3oWRgdG

-Thermoworks Smoke: https://www.thermoworks.com/Smoke?tw=...

-Thermoworks Thermapen MK4: https://www.thermoworks.com/Thermapen...

-Cooking Racks: https://amzn.to/3gu68xb

Some of these links may be affiliate links, these just help support my channel at no extra cost to you

#porkbutt #pulledpork #smokedporkbutt #smokedpork #ashkickinbbq #pelletgrill #pelletsmoker #chefstemp #whatsyourtemp #ProTempPlus #WirelessMeatThermometer