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Smoked Pulled Porks On a Weber Smokey Mountain Smoker
Introduce
Chef :
Paul RybakSmoked Pulled Porks On a Weber Smokey Mountain Smoker
Pulled pork is a wonderful, tasty sandwich and is great in the summer.
Ingredient
Food ration :
5 or soCooking time :
6-8 hours about 1 to 1 1/2 hours per pound.Cooking instructions
* Step 1
Remove any excess fat if desired.
* Step 2
Light sprinkle some Kosher Salt on the pork then wrap in plastic wrap, put into refrigerator for 1 hour or so.
* Step 3
Sprinkle all over the pork with the Rub then rub in.
* Step 4
Prepare the smoker with the Minion Method-in my recipes
* Step 5
When ready, put the pork on the grate, attach the probe, and insert the food probe into the pork. Close the lid and set timer for about 6 hours
* Step 6
Maintain 225f to 250f, sometimes not possible but won't hurt if it gets higher.
* Step 7
Add a little wood and replenish as desired.
* Step 8
The food temperature will stall out at about150f to 160f as there's a lot of evaporation. When it's ready to, it will rise more rapidly than before.
* Step 9
When the interior of the pork hits 190f+, remove it from the grill. Wrap with foil and, if ready let rest at room temperature. To serve later wrap floiled pork in a towel and place into a cooler to keep warm.
* Step 10
After resting, simply take two forks and pull apart until shredded. My wife pushes down with her palms and it just flattens this tender meat!
* Step 11
Place heaping pieces of the pork on the bottom bun, top with coleslaw then dribble with the sauce. Add the cover and serve.
Note: if there is a photo you can click to enlarge it
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