Beginner Tips: Pulled Pork on the Pit Barrel Cooker | Barlow BBQ 4K

If you're struggling with pulled pork on your Pit Barrel Cooker, we've got some great tips for beginners in this video. Plus we've included a pulled pork cheat sheet for you to use if you find yourself in a jam. You can find the cheat sheet towards the bottom of this page.

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Pit Barrel Cooker
https://pitbarrelcooker.com/

Carolina Red Vinegar Sauce
   • BARLOW BBQ HOG SAUCE | Carolina BBQ Sauce ...  


PULLED PORK CHEAT SHEET:

How long does it take to smoke a pork butt?
Always overestimate! It's always better to plan on it taking longer and then finishing sooner instead of assuming a shorter cooking time but it finishes much later. I like to plan on pork taking about an 1.5 hours/pound. Keep in mind when you are planning the length of your cook to include time to light the Pit Barrel and rest time once the pork is finished.

Start by salting your pork butt with Kosher salt. Be sure to coat all sides, then set in the fridge until time to cook. Light your Pit Barrel or charcoal grill. Once the pit is ready, throw on a few chunks of your favorite smoking wood, and place the pork butt fat side DOWN on the cooking grate. Cover and let smoke for 2-4 hours.

After the first few hours, it is time to check the temp of the pork butt to see if it close to the "stall". The stall typically occurs when the pork butt reaches an internal temp of around 150-165 degrees. Left alone, it could take an additional hour or two for the pork to push through the stall and continue to rise in temp. You can speed up the stall by wrapping the pork in a double wrap of aluminum foil or butcher paper and placing it back in the Pit Barrel. Otherwise just let it be and check the temp every hour or so.

When the pork butt has become probe tender (it feels like soft butter), remove it from the grill and set it on a baking sheet. Do a few crosshatch cuts across the top of the butt and shake on some more salt, then coat in black pepper and cayenne pepper. You may add any other seasonings or rubs that you like. Pour on a generous amount of the Carolina Red Vinegar sauce and shred the pork being sure to mix the pork, sauce, and seasonings well together.

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