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kells j • 2 years ago

I have the Louisiana grills 300BL. Used Hickory Cooking Pellets...7lb bone in Butt.

Followed instructions. At 160 wrapped in foil also placed in pan to catch juices and changed temp to 250. Pulled at 206. 7hrs total. Rested 2.5hrs. Mixed with juices from pan/foil. Came out perfect.. Thank you.

Karyn Repp • 4 years ago

Hi, this is the first time I have used my new smoker. I pre-heated like instructed. I am smoking 2 pork picnic roasts. When I put the 2 in I waited about 20 min and the temp went way down. I increased the heat to highest on the dial and is now at about 235 now. Should this happen??? Am I going to burn them?

Derek @DadWithAPan • 4 years ago

The temperature will definitely drop if you have the door open for too long. Remember if you’re looking you’re not cooking 😉

235 will be ok. It’s more important that the temperature just stays consistent, and pull the shoulders out when the temperature gets to 195-205 and is probe tender!

I can’t wait to try this. We just got a Traeger Grill and I can’t wait to try this. Testing with a pork butt before I try a brisket. Haha

Derek @DadWithAPan • 5 years ago

Can’t go wrong with a traeger! I’m a little salty they upgraded them 6 months after I got mine 😂

Samuel Bryan • 5 years ago

In about 2 weeks (4/13), I need to smoke 2 pork shoulders and have them ready to serve by 6PM. What time should I start smoking them? About how long would it take?

Derek @DadWithAPan • 5 years ago

Since they're 2 separate shoulders, it shouldn't change the cook time. You're looking at about 1 1/2 hours per pound. I usually plan to have my barbecue done 2 hours prior to serving just in case they aren't ready. If they are ready early, you can keep them wrapped and placed them in a cooler packed with towels or newspaper, and it will hold its temperature for hours!

Jonathan Gaspard • 3 years ago

I have used this recipe twice already and I
don't have to tell you how amazing it is because you wrote the recipe. We use a Memphis style sauce for pulled pork sandwiches and we have also made a pulled pork pizza both times using a white sauce and artisan flat bread crusts... It is the best pulled pork I've ever had. I am being asked to male it at family events now that the word has got out! Thank you for this recipe!

Butch • 5 years ago

I tried this today on my wood smoker with a 5.8 pound pork shoulder and OMG! I used hickory only and it turned out super fantastic. Super tender, super moist and loaded with flavor. Bought some Sonny's Sweet BBQ sauce to add if we wanted to, we didn't want to, no need for it so I used it in the baked beans. I have saved this recipe and plan to do this again for visiting family. Thumbs up!

Derek @DadWithAPan • 5 years ago

Dude that is awesome!!! I've been meaning to do another take on this using my weber kettle, all the feedback on this recipe is giving me incentive to get at it!

Rob Gielarowski • 6 years ago

I don't wrap I also inject with a little apple vinegar and red wine. And don't flip it and it comes. Out perfect

Derek @DadWithAPan • 6 years ago

I haven't tried injecting pork yet, I'll have to try this though!

Assil Hilda • 3 years ago

This recipe is spot on and super easy! I would say you can’t screw it up, I didn’t, but then again some brisket recipes seem super easy and I have tried three with no success 😭 We purchased my husband a Pittboss smoker abt 1.5 years ago and it turned out to be a gift for myself! I was looking for something to smoke for the first time and this was epic. My hubby is not a fan of pork but he loves when I smoke these. I use mesquite and love the end result! This is what I made for Christmas dinner, along with baby back ribs, and it was a hit with everyone! Thanks for sharing this!
Do you have a brisket recipe? Brisket is definitely my favorite and most expensive (under prime rib of course), but like I said I have tried 3 with no success.

Derek @DadWithAPan • 3 years ago

Sorry just caught this comment! I do have a brisket recipe - if you search brisket on my side or "dad with a pan brisket" on google it'll come up. I've just released a video on YouTube as well using beef tallow!

Tr3nch • 3 years ago

I use mesquite with mine as well. I love the extra boldness and spice it adds to the rub in this recipe. I'm currently cooking my 5th pork butt with this recipe. I'm using my new Masterbuilt 800 Gravity Series smoker. This recipe is really adaptable for brisket.

Derek @DadWithAPan • 3 years ago

How do you like the gravity smoker? I've been eyeing that every since it came out!

Tr3nch • 3 years ago

Ive been enjoying it a lot. Smokes really well. I am able to use a combination of charcoal and wood chuncks to smoke my meats. Temps always stay consistent and remote control via the app is nice. I only have to open to spritz the meat, never have to worry about it. Now after saying that, its not as great as a traditional wood smoker as far as producing larger amounts of smoke. However, with all of the pros and cons of my experience combined, I am thoroughly impressed with my gravity smoker.

Fighter Mcwarrior • 4 years ago

Another thing you can do is to save some of your rub and grind it in a spice grinder to a fine powder. Gently dust some over the meat once shredded and spray with a mixture of apple cider vinnegar/apple juice. This will give you a boost of flavor without getting crunchy from eating raw spice.

Tr3nch • 4 years ago

This is still, by far, my favorite recipe for smoked pork butt. I have used this to cook 3 so far and currently cooking my 4th for the July 4th holiday. I will need to check out some of your other recipes, but this one is so good.

Derek @DadWithAPan • 4 years ago

that is so awesome to hear!! If you’re a pork fan you gotta try out my smoked carnitas recipe, it’s my latest favorite with pork butt!

Tr3nch • 4 years ago

I just read it. I love carnitas. I'll give it a go

Zack Glasser • 4 years ago

This is the exact recipe I've been looking for. Will be trying this tomorrow. Curious though, I wonder if using Organic Turbinado Sugar would be an ok replacement for Brown Sugar? Also I've always wondered, is it better to spritz with Apple Cider Vinegar instead of juice? If so, do you think Bragg's Apple Cider Vinegar would be a good option or should I stick with store brand Apple Cider Vinegar?

Derek @DadWithAPan • 4 years ago

Turbinado will work for sure. Apple cider vinegar will work too it’s just a preference. And I use nothing but braggs ACV 👍👍👍

Michael Carini • 5 years ago

Hi, I have a general question and nowhere to really post it so I thought I'd try it here. I have a 6.1 and a 7.4 pound pork shoulder that I'm going to use this recipe on. Do you think I can smoke them at 225-250 for about three hours and then transfer them to my oven at 300 degrees wrapped in foil for two more hours? Thank you!

Derek @DadWithAPan • 5 years ago

You could definitely do this, but I would recommend going by temperature rather than time, since every shoulder cooks differently. I would transfer from smoke to oven when you’ve hit the stall (165F). Wrap and finish in the oven until it hits around 205F, or once it’s probe tender.

Let me know how it comes out and feel free to message me during the cook if you have any questions!!

Michael Carini • 5 years ago

Sounds good, thank you very much for the reply!

Kenley N. • 5 years ago

This was the very first recipe that I used on my first smoker... I couldn't have made a better decision. This was an instant hit! I paired this with some slaw on an onion bun and words cannot describe the flavor explosion. Like others have mentioned, I bought some BBQ sauce just in case, but the bottle remained unopened all night. I'll definitely be making this again.

Derek @DadWithAPan • 5 years ago

Dude I’m so glad this came out good for you! I didn’t expect this recipe to get as much attention as it did this year so I’m happy everyone enjoys the recipe as much as I do!

Evan Riley • 5 years ago

Super tender, moist, and highly flavorful pulled pork! Only critique I had is that you really dont need that much seasoning, at least for one 8 pound shoulder. I did the quick method, throwing it in the oven at 275 for about 3 hours after smoking it for 5. Pulled pork in 8 hours!? I never would have thought it was possible! I'll be using this recipe over and over again for sure. Thanks dude!

Derek @DadWithAPan • 5 years ago

So glad to hear it Evan! I should note in the recipe about the usage of the seasoning. I'm raking account for how much you'll lose on the cutting board if you're a mess like me. The more steady hands wont need as much rub for sure!

Scott Wil • 5 years ago

Good stuff. Thanks. I just upgraded from an electric smoker (hey, nothing wrong with that right?) ;) to an old heavy steel smoker I found at a house we were flippin'. I'm excited to start with this recipe! Thanks.. I can go for peppery or sweet style. But I do prefer a crunchier bark!.

Derek @DadWithAPan • 5 years ago

I've tried this recipe on a little electric smoker I had for another project and it came out pretty good. How'd yours turn out?

I've always enjoyed this style of cooking and especially the seasoning rub. I also wrap the pork sometimes and have never had an issue. Looks great, and it's always nice and tender. Love it!

Derek @DadWithAPan • 6 years ago

I love the way the bark comes out when wrapped! I'm going to be doing a brisket in the upcoming weeks, and it seems that's where the real wrap controversy comes into play. I'm thinking of trying to wrap in butcher paper and see how that comes out!

Awesome. I use butcher paper with my brisket, but I'm not a purist like some others are. I'm sure other wrapping methods are good, too. I'll take brisket any way I can get it!

Kristin • 6 years ago

That. Looks. INCREDIBLE!! Thanks for the recommendation on Franklin's Barbecue. My husband and I have been wanting to get better use out of our smoker and we only know how to do a couple of things. This will definitely help us out!

Derek @DadWithAPan • 6 years ago

Definitely!! His book is super helpful in understanding the whole process of smoking meat. I feel a lot more confident it what I’m doing now!