Continue smoking until the pork butt is probe tender which should be just over 200 internal temperature. Increase the temp of your smoker to 275 (+ or - to your preference). It took 10 hours for our pork butt to reach 180 internal. You can spritz occasionally with cider vinegar if you like, but in this video we left for the day and didn't do a thing to the pork while it cooked. This low and slow cook should take around 12 hours or so depending on weight. Allow at least 30 minutes but you can also do that over night. Allow the pork butt to allow let the seasoning fully adhere. Season all sides of the pork liberally with Holy Voodoo. Rather, it allows the seasoning to adhere more quickly. Slather the pork butt in yellow mustard to act as a binder for the seasoning.
In other methods I often just score the fat. In this video we removed all the fat so we could build maximum bark. Remove all excess fat from the pork butt only leaving minimal fat on the bottom, although this is not that important as you can remove it after the cook if you desire. We used a Traeger Timberline XL with Meat Church pellets which is a blend of oak and hickory in this video. I recommend a medium smoke wood for this cook such as hickory or pecan. Prepare your smoker at a temperature of 200 degrees.
We also have other pulled pork recipes\videos on this site and our YouTube channel: This recipe uses minimal ingredients and yields fantastic results! You will increase the temperature of the smoker close to the time you would like to eat to finish it. In this method you will smoke a pork butt at a lower temperature than you normally would, so you can elongate the cook to build great bark. It's a great way to use a pellet grill to smoke a pork butt (AKA boston butt) when you do not have time to tend to your BBQ. This no wrap pork butt recipe is a method to make the most simple pulled pork you have ever made and also have insane bark.
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