- The Art of Manliness - http://www.artofmanliness.com -

How to Smoke Pulled Pork [VIDEO]

Posted By Brett On May 22, 2014 @ 1:36 pm In Cooking,Food & Drink,Travel & Leisure,Video | 11 Comments

Welcome back to Smoking Meat Week! In this video, Karl Engel from Pigcasso [1] shows us how to smoke pulled pork.

Check back tomorrow for how to make brisket and be sure to subscribe to our YouTube Channel [2] so you get the videos as soon as they’re published.

Below you’ll find Karl’s pulled pork recipe.

Pulled Pork

The Injection

  • 3/4 cup apple juice
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/4 cup kosher salt finely ground
  • 2 tablespoons Worcestershire

The Rub

  • 1/2 cup white sugar
  • 1/2 cup paprika
  • 1/3 cup garlic salt
  • 1/3 cup kosher salt
  • 1/4 cup dark brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon oregano leaves
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper

Instructions

Inject each butt with approx. 6-8 oz of injection into all areas of the meat. Then liberally apply the rub to all sides of the meat, making sure it is rubbed in.

Place on the smoker at 225-250 degrees for about 6 hrs or until internal temp is about 165 degrees. After 4 hrs begin to spray with apple juice to keep moist.

After about 6 hrs take off smoker and place about ¾ cup of brown sugar on the outside of the butt and then double wrap in foil and place back on the smoker for 2-3 more hours until internal temp reaches 195-200 degrees.

Take off smoker and let rest for an hour or two in a cooler (no ice in the cooler).

Unwrap and remove blade bone and meat should fall apart. Pull and Enjoy.


Article printed from The Art of Manliness: http://www.artofmanliness.com

URL to article: http://www.artofmanliness.com/2014/05/22/how-to-smoke-pulled-pork/

URLs in this post:

[1] Pigcasso: https://www.facebook.com/pages/Pigcasso-BBQ/141786965853772

[2] subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=artofmanliness

Copyright 2010 The Art of Manliness. All rights reserved.