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High-Heat Smoked Pulled Pork
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High-Heat Smoked Pork Butt

This high-heat smoked approach cuts cook time to 5-6 hours and still produces tasty, tender pulled pork.
Course Main
Cuisine American
Keyword pulled pork, smoked
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 3 pounds
Calories 1364kcal

Ingredients

For Chris Lilly's Championship Injection

For the butt

Instructions

  • 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.

Nutrition

Calories: 1364kcal | Carbohydrates: 43g | Protein: 170g | Fat: 52g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 544mg | Sodium: 10137mg | Potassium: 3231mg | Fiber: 1g | Sugar: 40g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 151mg | Iron: 12mg