Pulled Pork BBQ

I have a few books that I consider to be essential to cooking just about anything on my smoker, such as pulled pork BBQ. Smoke & Spice by Chery Alters and Bill Jamison is definitely one of them. It is full of recipes and approaches on all things smoking-related. I cannot recommend it enough.

Two of the recipes from the book that I use (with slight variations) whenever I smoke a pork butt or shoulder are the ones for the Southern Sucor rub and the Southern mop. The two combined produce pork with tremendous flavor and a fantastic bark.
Pulled Pork BBQI cook my pulled pork BBQ on my Weber Smokey Mountain smoker. It’s easy to fire up, easy to keep running at a steady temperature, and comes in 3 different sizes to fit anyone’s needs.

Most of the pulled pork I made this time went onto sandwiches, topped with a fantastic roasted poblano slaw. But, I kept a bit around for making an out-of-this-world good pulled pork poutine and a few pulled pork hot pockets.

You can also cook pork butt over a high-heat. If you prefer chicken, it’s just as easy to smoke and pull.

Pulled Pork BBQ

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 12 hours
Total Time 12 hours 10 minutes
Author Mike


  • 1 7-8 pound pork butt or shoulder

For the Southern Succor rub (modified only slightly from Smoke & Spice).

  • 1/4 cup freshly ground black pepper
  • 1/2 cup paprika
  • 1/2 cup turbinado sugar I used Sugar in the Raw
  • 1/4 cup kosher salt
  • 4 teaspoons dry mustard
  • 2-3 teaspoons cayenne

For the Southern sop (modified only slightly from Smoke & Spice)

  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 1/2 tablespoon Worcestershire sauce
  • 1 1/2 - 2 tablespoons Southern Succor rub from above


  • Fire up your smoker to cook at 225 F. Use a lighter wood, such as hickory, apple or cherry.
  • Trim any large pieces of fat off the pork. You don't have to be real picky about it, just get any large chunks.
  • Combine the rub ingredients. Rub all but about 2 tablespoons of the rub all over the pork.
  • Place the pork onto the smoker and cook until the meat reaches 185 F.
  • Combine the sop ingredients in a small sauce pan over medium heat. Stir until dissolved. Keep warm until ready to use.
  • Once the meat hits 185 F brush the sop onto the meat. I used a big basting mop.
  • Keep sopping every 5 degrees until the meat hits 200 F at which point you can remove the pork from the smoker. Wrap it in foil and let it rest at least 30 minutes before shredding.

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