Think You Know Pulled Pork? Unlock the Secrets of Perfect Pulled Pork!

Ever wondered how BBQ champions make their PULLED PORK melt-in-your-mouth tender? Join us today as we break down the art of smoking Boston Butt with top-tier techniques and Heath Riles’ signature BBQ products. You don’t want to miss this!

Wait until you see how we elevate it using a secret injection and a blend of exclusive rubs! Stick around as we reveal insider tips to smoking the perfect Boston Butt that could win championships!

Join us on a flavorful journey as we smoke a Boston Butt to perfection using Heath Riles BBQ’s finest rubs and sauces. This video covers everything from trimming the pork to applying a grid-pattern injection and the final savory sauce mix. Watch as we maintain a precise 300°F smoke with a pecan wood essence and reveal pro tips for achieving that buttery tenderness.

Recipe Highlights:
– Injection Mix: Combine Heath Riles BBQ Pork Injection with Mott’s White Apple Grape juice and water.
– Rubs: Apply a mixture of Heath Riles BBQ Hot Rub, Pecan Rub, Peach Rub, and Honey.
– Smoking: Preheat a Gateway Drum smoker to 300°F using pecan wood and smoke the Boston Butt for around 2 hours, spritzing with apple cider vinegar every 30 minutes.
– Wrapping: Wrap the pork with Heath Riles BBQ Tangy Vinegar BBQ Sauce and Cherry Apple Habanero BBQ Glaze, mixed with Sugar in the Raw, once it reaches the desired color or an internal temperature of approximately 160°F.
– Final Smoking: Continue smoking post-wrap until the internal temperature reaches about 206-208°F, ensuring the meat probes like room temperature butter.
– Sauce and Serve: Mix Heath Riles BBQ Sweet BBQ Sauce, Tangy Vinegar BBQ Sauce, and Brown Sugar Honey Habanero BBQ Glaze, and apply generously before pulling the pork for serving.

Guide:
– Preparation: Trim and inject the Boston Butt with the prepared injection mix, letting it rest for 30 minutes before applying the rubs evenly.
– Cooking Process: Maintain a steady smoker temperature of 300°F. Begin by smoking the pork butt, with periodic vinegar spritzes, until it reaches the wrapping stage.
– Wrapping and Final Cooking: Wrap the pork at around 160°F and continue to smoke until tender, checking for doneness by probing.
– Finishing Touches: Allow the meat to rest, then mix and apply the final BBQ sauce blend. Pull the pork, ensuring it’s well-coated with

Hot & Fast Pulled Pork Recipe!
Injection
– 4 oz – Heath Riles BBQ Pork Injection
– 8 oz – Mott’s White Apple Grape
– 4 oz – Water

Rubs
– Heath Riles BBQ Hot Rub
– Heath Riles BBQ Pecan Rub
– Heath Riles BBQ Peach Rub
– Heath Riles BBQ Honey

Wrap
– Heath Riles BBQ Tangy Vinegar BBQ Sauce
– Heath Riles BBQ Cherry Apple Habanero BBQ Glaze
– Sugar in the Raw

Sauce
– 1/2 cup – Heath Riles BBQ Sweet BBQ Sauce
– 1/3 cup – Heath Riles BBQ Tangy Vinegar BBQ Sauce
– 1/4 cup – Heath Riles BBQ Brown Sugar Honey Habanero BBQ Glaze

Directions
– Mix the injection and let it rest for 30 minutes.
– Trim the excess fat and sinew from the top of the Boston Butt.
– Inject the Boston Butt in a grid pattern.
– Apply the rubs to the Boston Butt.
– Preheat the Gateway Drum smoker to 300°F and add some pecan wood.
– Smoke the Boston Butt at 300°F for about 2 hours.
– Every 30 minutes, spritz the butt with apple cider vinegar.
– When the internal temp reaches ~160°F or you achieve the desired color, wrap the Boston Butt.
– Return to the smoker and continue smoking for about 1.5 hours, then start checking the tenderness.
– When the Boston Butt reaches ~206-208°F, it should probe like room temperature butter and be done.
– Let the Boston Butt rest for at least 1 hour in a room temperature location.
– Mix the sauces and liberally apply them to the butt.
– Pull the pork and serve.
– Enjoy and tag @EliteBBQSmokers with your pictures.

Timeline
00:00 – Intro
00:16 – Prep the Boston Butt
01:55 – Cooking the Boston Butt
02:41 – Separating the Boston Butt
04:16 – Tasting & Conclusion

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Let’s Get to Prepping so we can Get to Cooking.
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