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Texas Style Pulled Pork



  • 8lb Pork Butt
  • ¼ cup Corse Ground Kosher Salt
  • ¼ cup Corse Ground Black Pepper


  1. Prepare Smoker for indirect cooking at 275⁰ using chunks of Post Oak added to the hot coals for smoke flavor.
  2. Combine the Kosher Salt and Black Pepper in a small mason jar.
  3. Season the outside of the Pork Butt with a good dose of the salt & pepper seasoning on all sides.
  4. Place the Pork Butt on the smoker and cook for 4-5 hours or until internal temperature reaches 165-170 degrees.
  5. Wrap the Pork Butt in peach butcher paper and return to the smoker.
  6. Monitor the internal temperature with a probe thermometer inserted into the center of the pork butt. Final target temperature should be 198-200⁰.
  7. Rest the Pork Butt in a dry cooler for at least 1 hour before serving. To Serve: remove the blade bone and shred the pork butt by hand.

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