Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
September 1 2026
Labor Day Low And Slow - Simple Smoked Pulled Pork Butt
Image From heygrillhey.com
Preheat. Get your favorite smoker running steady at 225 degrees F. My favorite woods for making smoked pulled pork is either hickory or apple (or a combination of the two). Both are mild enough to complement the pork without overwhelming you with smoke.
Slather in mustard. Grab some nitrile gloves and liberally coat the pork shoulder with mustard.
Season. Season on all sides with my signature sweet BBQ rub. This rub is a cornerstone of Hey Grill Hey made from a brown sugar base seasoned with smoked paprika, onion, garlic, and a little cayenne.
Smoke. Once the pork has been prepped, place it directly on the grill grates of the smoker (preferably fat side up). Close the lid, and smoke for 15-20 hours, or until the internal temperature of the pork reaches 195-201 degrees F.
Rest, shred and serve. Once your pork has reached temperature, remove it from the smoker, and wrap it tightly in aluminum foil. Allow the roast to rest for at least an hour.
Shred and serve. Once your pork has had time to rest, grab some forks or meat shredder claws and go to town. Remove the bone and discard any fat or gristle. Serve as-is or on a bun with some Homemade Coleslaw for a delicious pulled pork sandwich.