I’m a low-and-slow smoking kind of guy. Well, usually. Sometimes, I don’t have 12-14 hours to get a cook done. I gotta roll. That’s when I use this high-heat smoked approach that cuts the time to 5-6 hours and still produces tasty, tender pulled pork (although not quite as good as the low-and-slow approach as the fat doesn’t have as much time to truly render).
This approach also calls for an injection, which I don’t usually do when I cook low-and-slow. It’s easy, helps tenderize the meat, and adds a nice flavor. I used my stainless steel injector. It totally rocks. It’s heavy-duty enough to handle serious injecting. I wouldn’t get any other kind. Admittedly, I had a El Cheapo Plastico injector before and it lasted three or four uses. The Bayou Classic Injector is the real deal.
I smoked this butt on my Weber Smokey Mountain smoker for about 6 hours total.
I ended up with plenty of pulled pork (using my bear claws) from an 8 pound butt. We had it on sliders the first night, some topped with slaw and others topped with red onions. All sauced with Weber Original BBQ sauce. I also made pulled pork stromboli and nachos, among other yummy things!
If you have more time, try my low-and-slow smoked pork butt.
High-Heat Smoked Pork Butt
For Chris Lilly’s Championship Injection
For the butt
- 6-8 pound pork butt trimmed as desired
- Your favorite BBQ seasoning
- Combine all of the injection ingredients and whisk until the sugar and salt have dissolved.
- Inject marinade into pork butt every inch or so. Don’t worry if some squirts out. It will. Just get the needle down deep into the meat and inject away.
- Pat outside of butt dry with a paper towel. You don’t have to go crazy, just get the worst of the leaking marinade off.
- Cover the butt in the rub. Don’t be shy.
- Place onto a smoker that is cooking at 325 F – 350 F. Use a light smoking wood, such as hickory or apple. If you are using a Weber Smokey Mountain smoker do NOT add water to the water pan or you’ll never reach the temperatures you need. Just foil the water pan to make cleanup easier.
- Smoke until the internal temperature reaches 165 F.
- Wrap the butt tightly in foil and continue smoking until the internal temperature reaches 195 F for 30 minutes.
- Remove the butt and let rest 30 minutes (still foiled) before pulling. Add any juices that have accumulated in the foil to the pulled pork. You don’t want to waste any of that great flavor.
Nutritional values are approximate.