The Best Pulled Pork BBQ

Pulled pork BBQ is more than just food; it is a heartwarming journey into American tradition, encapsulating the passion and patience behind barbecue culture. It starts with choosing the right pork, seasoning it with a special blend of spices, and slow-cooking it to perfection. This process not only infuses the meat with incredible flavor but also tenderizes it until it is effortlessly pulled apart. Each bite, whether enjoyed in a sandwich or as a main dish with classic sides, is a comforting embrace of culinary heritage.

How to Make Perfect Pulled Pork BBQ - 10 Easy Steps

• 1. Set the temperature of your smoker to 250 degrees Fahrenheit. We recommend the RecTeq Bullseye 380 Deluxe.
• 1. Use your Favorite Pellets or Lump Charcoal for smoking.
• 3. Add 25% Mesquite Pellets or wood chunks for flavor.
• 4. Place a Heavy Duty Foil Pan on the heat deflector and fill it with a combination of water and Apple Cider Vinegar or apple juice, roughly 50/50.
• 5. Slice one inch deep slices in a crossing pattern across the fat cap. Then, season your pork butt generously with Meat Church Honey Hog Seasoning.
• 6. Add a Meater Probe and smoke the pork butt, fat cap up until it reaches an internal temperature of approximately 165 degrees Fahrenheit.
• 7. Add 2 to 3 large slices of butter to the pork butt, then wrap it tightly in foil or place it in a new foil pan and cover.
• 8. Continue cooking until the pork butt reaches an internal temperature of approximately 205 degrees Fahrenheit (probe should go in without resistance).
• 9. Let it rest for at least 5-10 minutes, then use forks, a Shredding Tool, or gloves to shred the pork butt, removing any remaining fat or tissue. Be careful here, it will be extremely hot.
• 10. Serve the pulled pork with Stubbs Original Barbecue Sauce.

Best Backyard Smoker

The RecTeq Bullseye 380 Deluxe is my go to grill. This thing can smoke as low as 200 degrees, yet can achieve 1,000 degrees. With that said, I see no need to ever go above about 600, but it is a flex knowing I can if I want to.

One of my favorite dishes is to sous vide filet mignon at 134 degrees for two hours, then fire up the RecTeq Bullseye 380 Deluxe to 600 degrees with a cast iron pizza stone. I then sear the filet mignon and the result is absolutely amazing.

RecTeq Bullseye 380 Deluxe

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