This no wrap pork butt recipe is a method to make the most simple pulled pork you have ever made and also have insane bark. In this method you will smoke a pork butt at a lower temperature than you normally would, pulled pork seasoning you can elongate the cook to build great bark. You will increase the temperature of the smoker close to the time you would like to eat to finish it.
Prepare your smoker at a temperature of 200 degrees. I recommend a medium smoke wood for this cook such as hickory or pecan. We used a Traeger Timberline XL with Meat Church pellets which is a blend of oak and hickory in this video. Remove all excess fat from the pork butt only leaving minimal fat on the bottom, although this is not that important as you can remove it after the cook if you desire. In this video we removed all the fat so we could build maximum bark. In other methods I often just score the fat. Slather the pork butt in yellow mustard to act as a binder for the seasoning.
This will not affect the flavor. Rather, it allows the seasoning to adhere more quickly. Season all sides of the pork liberally with Holy Voodoo. Allow the pork butt to allow let the seasoning fully adhere. Allow at least 30 minutes but you can also do that over night. This low and slow cook should take around 12 hours or so depending on weight. Place the pork butt in the smoker.
You can spritz occasionally with cider vinegar if you like, but in this video we left for the day and didn’t do a thing to the pork while it cooked. It took 10 hours for our pork butt to reach 180 internal. Continue smoking until the pork butt is probe tender which should be just over 200 internal temperature. Remove the pork butt from the smoker and allow to rest. The haters will say it’s burned. I typically add a little more seasoning of choice after I shred for added flavor.
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