Pulled Pork AKA Smoked Pork Butt (Inspired by Meat Church BBQ)

Matt Pittman of Meat Church walks through his classic Southern-style pulled pork, smoking Prairie Fresh pork butts low and slow on a Mill Scale offset until they hit that perfect pull-apart bark and tenderness.

Schedule this cook to the minute

Set your serving time and the calculator plans the cook backward for you.

What you’ll need

• 2 whole pork butts (Boston butt/pork shoulder)
• Yellow mustard (as a binder)
• Meat Church Gospel All-Purpose Rub (liberal coating)
• Apple juice (for spritzing and water pan)

How to make it

1. Trim the pork butts of excess hanging fat and heavy fat pockets, especially around the money muscle, so seasoning can reach more of the meat surface.
2. Coat each butt with a thin layer of yellow mustard as a binder – this is optional and mainly a nostalgic touch since it cooks off without affecting flavor.
3. Season generously on all sides with Meat Church Gospel All-Purpose Rub, then let the meat sit for at least 15-45 minutes (or overnight) so the rub sweats in and adheres.
4. Set up the offset smoker with a water pan filled with apple juice for added moisture, and get a clean-burning fire going with hickory wood at 275F.
5. Place the pork butts on the smoker and let them cook undisturbed in the smoke for roughly 5-6 hours, spritzing once or twice along the way, until a deep, dark bark forms.
6. Check internal temperature with an instant-read thermometer; once the bark looks set and the meat reads around 165F, wrap the butts to move into the second phase of the cook.
7. Continue cooking wrapped until the pork reaches full tenderness and pulls apart easily, typically total cook time of 8-10 hours depending on size.
8. Rest the pork before pulling, then shred and serve – saving the tender money muscle portion for sandwiches.

Frequently asked questions

Do I need to inject the pork butt?

No, Matt skips injection here and says it's not always necessary, though you can add one if you prefer extra flavor and moisture.

Why use yellow mustard as a binder?

It's a nostalgic Southern touch that helps the rub adhere; it cooks off during the long smoke so it won't affect the final flavor.

What temperature should I pull and wrap the pork butt?

Around 165F internal, once a solid bark has developed, is when this cook moves to the wrapped phase.

Can I cook at a different temperature?

Yes, anywhere from 225F to 275F works well; higher temps speed up the cook but require closer attention to avoid overcooking.

How much pork butt / shoulder do I need to buy and cook?

Cooking this for a crowd? Set your headcount and get the raw weight to buy.