Prepare Smoker for indirect cooking at 275⁰ using chunks of Post Oak added to the hot coals for smoke flavor.
Combine the Kosher Salt and Black Pepper in a small mason jar.
Season the outside of the Pork Butt with a good dose of the salt & pepper seasoning on all sides.
Place the Pork Butt on the smoker and cook for 4-5 hours or until internal temperature reaches 165-170 degrees.
Wrap the Pork Butt in peach butcher paper and return to the smoker.
Monitor the internal temperature with a probe thermometer inserted into the center of the pork butt. Final target temperature should be 198-200⁰.
Rest the Pork Butt in a dry cooler for at least 1 hour before serving. To Serve: remove the blade bone and shred the pork butt by hand.
Reviews
Blake on 2020-05-24 (5 stars): Can you use parchment paper instead of butcher paper?
Jeff on 2020-05-25 (5 stars): Malcolm- great recipe. Tried it this weekend on my BGE and the Post Oak definitely changes the flavor profile from traditional Memphis pulled pork. The Salt and Pepper rub was also nice for a change. Will definitely make it again.
P.S. Memphis Style still wins
-Jeff
Collierville, TN
Aaron on 2020-07-18 (5 stars): There are legends. And then there’s Malcom. Dude i just made this pork recipe and blew the doors off everyone. You’re literally a gift, thanks dude for everything.
DAVID on 2021-10-07 (5 stars): My favorite Malcolm recipe so far. Nice and simple with great results.
Red X in Riverside, MO had pork butts for $1.27 a lb last weekend and I got 20 lbs on the pit right now :-)
I'm a newbie with a WSM and your youtube channel is my favorite for BBQ.
Well explained and great results.
We hope to make it to one of your workshops near Memphis some day.
