Pulled Pork ------- Brine ------- 1 C Apple Cider vinegar 1 c brown sugar 1/2 c salt (used kosher, and did not disolve well) Boil vinegar sugar and salt. Add 2 cups Ice water to cool, then stir. Added to Boston Butt (bone in). dry rub 1tsp ground mustard 1tsp thyme (from karen, finger ground) 1tsp black pepper 1tsp cayenne 1tsp table salt 1tsp garlic powder 1tsp paprika this does have a kick. Noticable tasting bark, but not after shredding. Probably too spicy for ribs or pork chops (for kids anyway)... started at 1pm cook to 165 (took 4h 15m) Wrap in foil, and cook to 195 for firm texture or 201 for more tender. 7:51pm 201 degrees WAS DELICIOUS. Actually could have used more salt and seasoning. it was a good sized butt. don't have the weight.... https://heygrillhey.com/simple-smoked-pulled-pork/ article shoot to maintain my smoker temperature at 225 degrees F and can typically plan about 2 hours of cook time per pound of pork. For example, an 8 pound pork shoulder will take about 16 hours from start to finish. Every cut of meat is a little bit different though, so if you want real control over how your meat is cooking. I?ve had some 8 pound smoked pork butts finish in 12 hours and some 10 pound smoked pork butts take 20 hours to finish. I recommend a good thermometer (I love an instant read probe thermometer) to keep track of the internal temperature of the meat. You?ll notice a pattern emerge as you start to smoke pork butts more frequently. You will notice your meat rises in temperature up to about 145 degrees F pretty quickly, then the cooking process will slow dramatically and take hours to increase in temperature from 145 degrees F to 165 degrees F. This phase is called the ?Stall? and is completely normal. Don?t panic, just let everything keep cooking and eventually the temperature will start to rise again. How to Smoke a Pork Butt (Smoked Pork Shoulder) A lot of pitmasters choose to wrap their smoked pork butt in foil or butcher paper at this point to help shorten the process and push their meat through this stall period (you can see how I utilize this technique HERE). For this simple smoked pork butt recipe, I did not wrap at all. Instead, I let the smoke continue to work on the pork shoulder and it helped to develop a really amazing exterior crust on the outside of the meat called ?bark.? For those not familiar with the world of BBQ, this outer coating may appear burned, but to those in the know, that dark caramelized bark is absolutely coveted! The tight connective tissues in your smoked pork shoulder start to break down at 195 degrees F internal temperature. If you like a little more texture to your pork, it?s time to pull it off the smoker! If you want it to be even more fall apart and melt in your mouth tender, you can wait until the internal temperature reaches 201 degrees F. Then all you need to do is let is rest for an hour or so while you prep your favorite side dishes and you?re all set! I like to let my smoked pork butts rest in a covered aluminum pan inside of an insulated cooler, covered with towels. This helps retain the heat and the moisture in the smoked pork shoulder while it rests.