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Claibe's Hickory Smoked Pulled Pork (Pork Butt)

Updated: Jan 4



Claibe's Hickory Smoked Pulled Pork Butt: Offset & Pellet Smoker Techniques

Dive into the rich, Claibe's Hickory Smoked Pulled Pork Butt perfection with this recipe, featuring Claibe’s Sweet-n-Smokey Chicken & Pork Rub or Hog Heaven Pork Rub. This BBQ classic is cooked low and slow, kissed by hickory or post oak smoke, and spritzed for ultimate tenderness. Whether you're using a traditional offset smoker or a modern pellet smoker, this guide ensures pork butt success with melt-in-your-mouth results.

Ingredients:

  • 8-10 lb pork butt (bone-in preferred)

  • 2 tbsp yellow mustard (light binder)

  • 1 cup Claibe's Sweet-n-Smokey Chicken & Pork Rub or Hog Heaven Pork Rub

  • Hickory or post oak wood splits (for offset smoker)

  • Hickory wood pellets (for pellet smoker)

  • Spray PAM (for spritzing)

  • Aluminum foil

  • Water pan

The Prep:

  1. Trim & Prep the Pork Butt: Trim excess fat, leaving a thin layer to render. Remove any large, hard chunks of fat.

  2. Binder & Rub: Rub a light coat of mustard on the pork butt. Generously coat the pork with your chosen Claibe's rub, ensuring all sides are covered. Let rest at room temperature for a minimum of 30 minutes while preparing the smoker.

The Cook (Offset or Pellet Smoker):

  1. Setup & Fire: Use post oak or hickory wood splits or pellets. Preheat the smoker to 250°F. Try and hold a steady, clean-burning fire between 230°F and 270°F . Add a pan of water to maintain humidity.

  2. Smoking: Position the pork butt on the smoker with the fat side facing up and smoke it for 4–6 hours, or until it develops a deep mahogany color. Every hour, give it a spritz of PAM to keep the bark moist and flavorful. Once it reaches your preferred color—or when its internal temperature is between 165°F and 170°F.

  3. Wrap: wrap it tightly in foil and return it to the smoker.

Final Stretch: Continue cooking until the pork reaches 203°F. Use a probe to ensure the meat feels tender, like softened butter. Ensure when probing ou are not touching the bone.

Rest & Shred:

  1. Rest: After removing the pork from the smoker, keep it wrapped in foil and rest for at least 1 hour. This locks in juices.

  2. Shred: Unwrap and shred the pork, mixing the bark with the juicy interior. Discard any large chunks of fat but leave small bits for flavor.

Serving Suggestions:

  1. Traditional Style: Serve with a tangy tomato or vinegar-based BBQ sauce. Pair with classic coleslaw, pickles, and soft buns for sandwiches.

  2. Carolina Style: Whip up a mustard-based vinegar sauce for a zesty kick.

Additional Notes:

  • Nutritional Tip: Pork butt is rich in protein and collagen, providing tender meat when cooked properly.

  • Variations: Try adding a touch of Claibe’s Texas VooDoo Rub for a Cajun flair or mixing Sweet-n-Smokey and Hog Heaven rubs for a custom flavor profile.

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