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How to Smoke Pulled Pork [VIDEO]

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

The Rub


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.