Pulled Pork


BBQ Pulled Pork Recipe
  • 1 Bone-in pork butt
  • 4 ounces 3 Eyz BBQ Rub
  • 5 ounces of Blue’s Hog Smokey Mountain
  • BBQ sauce
  • 1 cup apple juice
  • Honey


Use an indirect set-up on your smoker (do not place directly over coals) - use drip pan or water pan to separate the meat from the direct coals.
Load in your charcoal and light your smoker and set your control “Pit” temperature to 265°F.
Allow the smoker to come up to temperature While your smoker is coming up to temperature, put 3 Eyz rub all over the brisket covering all areas of the meat. Let it rest on the counter until you are ready to place in the smoker.
Once your smoker reaches your set temperature, place approx. 3 chunks of smoke wood into the coals and wait 10 minutes before placing the meat on the smoker. This gives the smoke wood time to mellow and you will not get any harsh smoke flavors on your food. Smoke the pork butt for approx. 4 hours or until the internal temperature of the brisket is about 160-170°F. Remove the pork from the smoker and wrap in heavy duty aluminum foil tightly. Place 1 cup of apple juice into the foil with the pork butt.
Place the pork back on the smoker in the foil and cook for another 3-5 hours or until the internal temperature is around 195°-200°F. (the meat should feel tender when inserting the food probe into it).
Once the pork is finished, open the foil and put a few ounces of honey on the top and close the foil tightly. Let it rest in a Cambro or dry cooler for approx. two hours so the juices can redistribute and you will have a very moist result.
Pull the meat apart loosely and serve with warmed BBQ sauce