BBQ SMOKED PORK BUTT/HOW TO MAKE PORK BUTT/PULLED PORK/EASTERN CAROLINA PULLED PORK/PIT BOSS SMOKER

STEP BY STEP GIUDE ON HOW TO MAKE BBQ SMOKED PORK BUTT | EASTERN NORTH CAROLINA STYLE PULLED PORK ON THE PIT BOSS AUSTIN XL.

TODAY I HAVE THE HONOR AND THE PRIVILEGE TO DO A COLLABORATION WITH A AWESOME BBQ GURU WHO KNOWS HOW TO MAKE SOME AWESOME SAUCES AND PHENOMENAL Q…MY BRO SCOTT BAILY FROM THE REAL SHOW BBQ…LINK BELOW, GO SUPPORT HIS CHANNEL PLEASE!!!

https://www.youtube.com/channel/UCZflDnftGYX22xJmR5CZd0w

#bbqsmokedporkbutt #easternnorthcarolinapulledpork #pitbossaustinxl

Serving size (based on video) 8 to 10 people.

Ingredients:

10 lb. pork butt
Scott Bailey from the real show bbq eastern North Carolina bbq sauce
Scott Bailey from the real show bbq sweet Memphis bbq sauce
Adobo light all purpose seasoning
McCormick’s applewood bbq rub
All purpose bbq rub (may use pork bbq rub)
Agave light
Parkay liquid buter (squeezable bottle)

Recipe:

1) Clean and inject pork butt in checker like style pattern with scott bailey’s eastern north carolina bbq sauce (substitute with apple juice if bbq sauce not available)
2) Cover and marinade 2 – 3 hours (marinade overnight for better results)
3)Season pork butt all sides liberally with adobo light, all purpose pork bbq rub and McCormick’s applewood rub (allow to marinade 20 minutes)
4) Prep pellet smoker, crank temps up to 250 (F) for the first part then crank temps up to 300 (F) for second part of cook (use fruit flavors pellet wood for smoking) add water pan filled with water for moisturizer
5) Place pork butt in center of grill, insert meat thermometer in center of pork butt to monitor internal temps
6)Smoked/cook until internal of temps of 165 (F) (stall zone), spritz with apple juice and apple cider vinegar every hour to retain moisture (check for brown mahogany color)
7) Remove pork butt off grill after reaching stall zone 165 (F) re-season top of pork butt with agave light, all purpose pork bbq rub, parkay liquid butter, wrap tighly with heavy duty aluminum foil
8) Place pork butt in center of grill, re-insert meat thermometer in center of pork butt, cook until internal temps of 205 (F) allow to rest 1/2 hour covered
9) Pull shoulder blade off, pull pork apart with hands with isolated gloves, add and mix well with both of Scott bailey’s bbq sauces (sweet Memphis and easter N.C.) (substitute with local Memphis bbq sauce and apple cider vinegar)
10) Serve and enjoy!!!

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