Smoked Pulled Pork
This pulled pork is going to make a lot of food, so great for parties or dinner with some additional friends or family as the main dish on some potato hamburger rolls. Timing is very dependent on how dense the meat is as well as the weather outside, so I’d suggest aiming for this to be completed and resting in a cooler hours before you want to eat, possibly before anyone comes over so it’s out of the way. For our Independence day party, I started at 8:00PM the night before so the pork would be done by 12:00PM before anyone came for the party.
Video | Video
| Yields | Prep Time | Total Time |
|---|---|---|
| 10+ | 15 - 30 Minutes | 12-16 Hours |
Ingredients
pork butt or pork picnic
salt
pepper
Directions
Make sure here isn’t any siver skin on the pork. If there is, cut it off.
Turn on smoker, set to “Smoke” mode.
Season the meat with salt & pepper.
When smoker is running “clean” (usually about 15 minutes after being turned on), place pork in smoker and leave on “Smoke” mode for 3 hours.
After the 3 hours, set smoker to 225, and insert the meat probe.
(Optional) If you have heat protected gloves, you can wrap the pork in tin foil at this point. That will help keep juices in and keep the pork from getting “too dark” in color. Everything will be fine without this step as I have not actually done this before, but if you have the right gloves in the future, try it and update the recipe.
BBQ until internal temp is 195F. Should take no more then 12 hours.
If internal temp is below 170 after 8 hours, you can turn smoker up to 250F to speed things along.
If internal temp is below 190 after 10 hours, you can turn smoker up to 275F to speed things along.
Once the pork hits an internal temp of 195F, take off the smoker, double wrap in tinfoil, then a towel, then place into a cooler.
Let rest for at least 30 minutes. The pork can be left like this for hours, if it is going to be eaten soon, don’t bother with the towel and cooler.
Take pork out of the foil and tear apart with two forks.