Incredible Cherry Dr. Pepper Pulled Pork

Incredible Cherry Dr. Pepper Pulled Pork

Smoking the Pork Butts

Leave the pork butt(s) on the counter to warm up a little and go get the smoker ready to go. If this takes you more than about 25-30 minutes then you might want to do this before prepping the meat so it does not sit out too long.

I highly recommend setting the smoker up for cooking at about 225-240°F. I tend to keep mine at about 225°F or so most of the time. This does take a little more time but then my rub does not burn so it’s worth it to me.

If you have a water pan, be sure to use it. It does seem to help keep the air more moist and while I don’t subscribe to the idea that the moisture actually gets into the meat, I do think that moist air has less of a drying effect than completely dry air so it does help.

If you like you can add some juice, more Dr. Pepper or even an onion or garlic bulb to the water pan if you’re feeling it.. I threw in an onion and garlic bulb for good measure;-)

Onion and garlic bulb Onion and garlic in the waterpan

Once the smoker is setup and ready to go, place the pork butt directly on the grate and let it smoke away for a while. If your pork butt has a fat cap like mine did, place it fat side down.

Click NEXT (below) for Wood Choices!

Print Friendly, PDF & Email

Previous12345678Next