How I Made Pulled Pork at 225

Smoked a butt this weekend and wanted to share for anyone interested. It's the first time I ran the smoker at 225. Usually I run it 250 or higher due to the time it takes to smoke.

225 - 2 hours per pound
250 - 90 minutes per pound
275 - 60 minutes per pound

I had a 10 pound butt and it took 22 hours from start to finish. Began smoking at 6:00 pm. Pulled it off the smoker at 11:00 pm, wrapped in butcher paper, and used my electric smoker (no wood chips, just heat only) to let it cook while I slept. The end internal temp was 200.

It was the most tender pulled pork I have cooked. It's tender at a 250 cook, but it seemed to be a step further in tenderness at this 225 cook.

The only thing I would change would be to add a couple more hours to the smoking step (before wrapping). It could have used more smoke flavor but I stopped it when I was ready to go to sleep.

Rub:
1/2 cup brown sugar
1/2 cup salt
1/4 cup granulated garlic
1/4 cup paprika
1/4 cup chili powder
1/4 cup black pepper
1 tablespoon mustard powder
1 tablespoon oregano

Homemade BBQ Sauce (approximate measurements)
3 parts ketchup
2 parts brown sugar
2 parts apple cider vinegar
1/2 part cane syrup
bbq rub


Served on a toasted bun with coleslaw, pickles, onions, and sauce.