I realize that it’s August 31st, I understand that kids are going back to school and September is literally a day away but I am NOT ready to say goodbye to summer. I’m not ready to say goodbye to beaches and evening walks and Sunday jazz nights and the sound of the ocean breeze blowing the green leaves on the trees. I’m in denial that Autumn is on it’s way so I figured I would focus on some BBQ today so we can spend a little more time soaking in the joys of summer.
Our friend Blake is the master of all masters at smoking meat and since he’s the expert, I reached out to him to see if he would walk me through his process so I could see how he makes these glorious creations AND so I could share it with all of you. They currently live over an hour away but they’re moving to the next town over in just a month so I’m going to make him smoke meat for us ALL THE TIME now, Blake, you better get your wood pile stocked up!
Seriously though, this is some of the best pulled pork I’ve had, I’ve been to all sorts of fancy bbq places throughout the country and I realize people are very protective an specific about their bbq but Blake makes some killer BBQ.
So today, we’re going to take you through step-by-step foolproof instructions on making a kick a$# pulled pork on a smoker in 10 EASY STEPS. I supplied the Stubbs BBQ and Blake did all the hard work. Here we go!…
STEP 1 – we’re going to start the day before we smoke it with a nice 8lb bone-in pork butt. You can see it has nice marbling and fat throughout to keep it moist & juicy.
STEP 2 – Inject a marinade into the pork butt. We used Stubbs Chipotle Butter, if you don’t have that, you can use a mixture of Apple Juice, Apple Cider Vinegar & Salt.
STEP 3 – After you have injected it, cover it with foil and put it into the fridge to sit overnight.
STEP 4 – The day of smoking: Take the pork butt out of the fridge, drain the marinade that is sitting in the container and apply the rub. Let is settle in (sweat) for about 30 minutes. You can use Stubbs BBQ rub which I love or you can use your favorite mixture of sweet & savory spices.
STEP 5 – Early in the morning, fire up some charcoal. Blake started his around 7AM.
This is the beauteous smoker that Blake uses for his meat.
STEP 6 – Place the charcoal & wood in the smoker along with the pork butt. Blake used Hickory, Apple & Cherry Wood and smoked it for about 6 hours.
This is what the meat will look like after about 4 hours on the smoker. Continue to spritz with apple juice throughout the process for moisture.
STEP 7 – After about 6 hours on the pit, apply the 2nd injection to provide flavor and moisture.
STEP 8 – After you have injected the pork, wrap it in foil and place in the oven at 225 F for about 2 hours.
STEP 9 – Now it’s time to pull the pork! Using forks or prongs or a knife, pull pork apart until shredded and in smaller pieces.
STEP 10 – Pour on the BBQ Sauce! We used Stubbs Sticky Sweet.
STEP 10.1 – Invite all your friends over and watch them devour every last piece.
Thank you Pitmaster Blake for sharing your secrets with us and to Stubbs for providing the delicious sauces, rubs & marinades.
If you need me, I’ll be on the beach eating bbq, I don’t care what you say, it’s still summer…