Whether you're a backyard BBQ warrior or just smoking your first pork butt, this guide will walk you through each step to achieve tender, juicy pulled pork with incredible flavor. From choosing the right cut to shredding it to perfection, this guide includes insider tips, Holy Smokers Rub recommendations, and smoker strategy.
Choosing the Right Cut
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Cut: Pork Shoulder (also called Boston Butt)
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Weight: 7-9 lbs is ideal for even smoking and great yield
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Bone-in vs Boneless: Bone-in offers more flavor and moisture retention
Look for: Good marbling, solid fat cap, and uniform shape.
Trimming Your Pork Shoulder
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Fat Cap: Trim to about 1/4 inch thickness. Then score diagonal lines across the fat cap in a crosshatch pattern. This allows more surface area for smoke to penetrate and encourages the fat to render more effectively.
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Loose Pieces: Remove any loose flaps of fat or meat that may burn
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Silver Skin: Remove if visible to improve rub adhesion
Seasoning Like a Pro
Holy Smokers Rub Recommendations:
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Sweet & Balanced: Cherry Hickory Rub
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Savory & Traditional: Holy Heifer or AP BBQ Rub
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Spicy Kick: The Rooster - Spicy Chipotle
Rub Tips:
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Apply a binder like yellow mustard or olive oil before seasoning
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Coat all sides liberally with rub
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Let sit 30–60 minutes for flavor penetration
Smoking Setup
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Smoker Temp: 225–250°F
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Wood Choice: Cherry, Pecan, Apple, or blend
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Smoke Time: ~90 minutes per pound (for unwrapped portion)
Internal Temperatures:
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Wrap: 160°F (optional) or stall ranging 160-170°F
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Done: 198–205°F
Wrap or No Wrap?
Option A: Texas Crutch (Foil or Butcher Paper)
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Wrap at 160°F to push through the stall and retain moisture
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Add apple juice or cherry pepsi or apple cider vinegar or tallow for extra richness
Option B: No Wrap
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Great bark development but takes longer and risks drying out
Holy Smokers Tip: Use peach butcher paper for best bark + moisture combo
Rest & Shred
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Let pork rest in a cooler or oven (off) for 1–2 hours
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Shred by hand, with forks, or meat claws
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Mix in rendered juices or tallow for extra flavor
Serving Suggestions
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Serve with Holy Smokers Cherry Hickory or Raspberry Chipotle BBQ Sauce
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Great on buns, nachos, or tacos
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Pair with: coleslaw, mac 'n cheese, baked beans
Final Tips
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Use a quality meat thermometer
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Monitor smoker temp consistently
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Let the rub do the work—don’t over-sauce
Trust the Smoke
Holy Smokers Rub Co. is here to equip you with flavor-packed rubs and BBQ know-how. Tag us in your pork pulls: #HolySmokersBBQ
Ready to smoke like a pitmaster? Follow this guide, and you'll have melt-in-your-mouth pulled pork every time.