Go Back

REC'n TEC'n Extreme Smoked Pulled Pork

The REC TEC with its PID WiFi controller is one of the most accurate cookers on the planet.. for it's maiden voyage, I decided to cook a boneless pork butt and it was not only beautiful with an amazing smoke ring, but it was smoky, tender and delicious.
Prep Time 10 minutes
Cook Time 14 hours
Servings 6 -8
Author Jeff Phillips


  • Pork butt (s)
  • Yellow mustard or oil
  • Jeff's original rub (purchase recipes here)
  • Jeff's barbecue sauce (purchase recipes here)
  • Butter and Rub Mop (recipe below)
  • Foil pan
  • Heavy duty foil
  • Digital thermometer such as the ThemoWorks Smoke or the FireBoard to make sure the meat gets done perfectly.


  • Rub the pork butt with thin coat of yellow mustard. You can omit this step but it helps the rub to stick better.
  • Apply Jeff's original rub onto all sides of the roast.
  • Set the meat aside while you get the smoker ready to cook.
  • Set up your smoker for cooking at about 225-250°F using indirect heat.
  • If your smoker uses a water pan, fill it up.
  • Place the meat directly on the smoker grate and close the lid. If you are using a pellet grill/smoker, I recommend starting out in the special "Smoke" setting for about 1 hour then adjust to 225-250°F
  • When the meat reaches 160°F, it's a great idea to place it into a foil pan to catch the drippings and to help it to cook faster.
  • Use a thermometer such as the ThermoWorks Smoke to monitor the internal temperature of the roast.
  • When the meat reaches 205-207 °F it is done and perfectly tender.
  • Allow it to rest under a tent of foil for about an hour before proceeding.
  • Pull the meat into pieces using a couple of forks and discard any fat and gristle that you find.
  • Serve with Jeff's barbecue sauce on the side.