Ingredients
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Main
Easiest Pulled Pork Ever!
Get ready for effortless BBQ perfection with this Smoked Pulled Pork recipe, crafted by Masterbuilt Ambassador Danny Dobrzenski of @cookingintheyard. Made on the Gravity Series 800 Grill and Smoker, this recipe delivers tender, smoky pulled pork without the need for constant attention.
"If you like cooking BBQ that doesn't require babysitting - this is the recipe for you!" - Danny
Danny’s foolproof approach combines easy preparation with rich, bold flavor, making it the go-to recipe for anyone craving delicious pulled pork with minimal effort. Perfect for beginners and seasoned pitmasters alike, this is the ultimate hands-off way to master pulled pork!
Instructions
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01
Preheat smoker at 225F
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02
Unwrap pork butt and remove any loose fat that may be hanging off the meat
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03
With the fat cap up, use a sharp knife to score the fat cap in a cross hatch pattern. This will allow both seasoning and smoke to penetrate deeper into the meat
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04
Apply a thin layer of yellow mustard on all sides of the pork
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05
Liberally season the pork with your favorite pork rub. Make sure to coat all sides of the meat until you can't see the meat any longer.
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06
Once applied, pat the seasoning into the meat – DON'T RUB it!
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07
Place pork butt on smoker
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08
After about 90 minutes, check on the pork, the outside should be dry to the touch- if so, spritz with apple juice, if not, check back in about 20 minutes.
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09
Repeat spritzing every hour or so
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10
When the meat hits an internal temperature of 160F, increase temp to 275F and cook until the meat hits 203F internal.
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11
When meat hits target temp, place in foil pan, and cover tightly with aluminum foil to rest
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12
Rest for a minimum of 2 hours between 4-12 hours is preferred – make sure the internal temperature of the meat doesn't drop below 150F. If holding meat in oven or grill at 165F-170F works perfectly.
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13
Shred meat and add more seasoning if desired.
