Incredible Cherry Dr. Pepper Pulled Pork

Incredible Cherry Dr. Pepper Pulled Pork

What Type of Wood for Pork Butt?

I use heavier flavors for the larger cuts such as mesquite, hickory or pecan. In this session, I used a 50/50 mix of Hickory and Cherry to stay with our “cherry” theme a little bit.

If you are using a charcoal, electric or gas smoker, keep the smoke going by replacing the chips/chunks as needed for at least 4-6 hours.

Be sure to insert a digital probe meat thermometer either in the beginning or sometime in the first 4-5 hours so you can monitor the internal temperature.

Note: you can also use a thermapen to check the temperature once the pork butt gets close to being done. The new Mk4 reads in about 3 seconds or less and I always keep mine close by anytime I am cooking.

thermapen-mk4-yellow

Once the pork butt reaches about 160 degrees, you may opt to place it in a pan and/or wrap it in foil to finish it off. At this point the butt has been exposed to plenty of smoke and some time in the foil will not only super tenderize it, it will help it to get done a little faster in some cases. You can always just leave it on the grate until it’s done if you wish.. your call.

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