Let's Smoke Us Some Perfect Pulled Pork - Cowboy Style

Printable recipe below! Join me for an epic and easy pulled pork recipe on the smoker! Used in this video: ChefsTemp ProTemp Plus: https://bit.ly/3u9qvLB 🔥Chefstemp ProTemp S1 Grill Gauge : https://bit.ly/3FyoJci 💰use code: cowboykent25 for 25% off Smokey Woods Lump Charcoal https://smokeywoodsbbq.com Roughneck Smoker https://bit.ly/3W0dwUi Rode wireless Go 2 mic: https://amzn.to/3seAQ7X Cowboy Hat: Chazhatz.com For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ====================== Printable Recipe: https://kentrollins.com/blogs/pork/bbq-pulled-pork-sandwiches ====================== Check out our BEST SELLING cookbooks. Get your copy here: https://www.kentrollins.com/shop Also available at bookstores nationwide, and Amazon www.amazon.com/shop/cowboykentrollins --------------------------------- Connect with us! https://facebook.com/cowboykentrollins https://instagram.com/cowboykentrollins https://twitter.com/Kent_Rollins --------------------------------- Kent Rollins Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking Note: Some of the above links are affiliate links, meaning at no additional cost to you, we may receive a commission for your click through and purchase. Learn how to make the perfect pulled pork sandwich on the smoker. This simple method yields tender, flavorful meat every time. We start with a fresh pork butt, seasoning it well and scoring the fat for maximum flavor. Smoking at 275 degrees is the key to getting that ideal texture before we reach an internal temperature of 165 degrees. Following this process ensures you get a juicy, authentic pulled pork sandwich that stands out at any gathering. Once the meat hits the target temperature, we shred it down and assemble the final product. Using quality lump charcoal and a reliable smoker helps maintain a steady heat throughout the cook. This approach is straightforward for anyone wanting to master outdoor cooking. Subscribe for weekly cowboy cooking tips, and let us know what you want to see on the smoker next!