With your smoker running steady at 225 degrees F, you can typically plan about 2 hours of cook time per pound of pork.įor example, an 8-pound pork shoulder will take about 16 hours from start to finish. Serve as-is or on a bun with some Homemade Coleslaw for a delicious pulled pork sandwich. Remove the bone and discard any fat or gristle. Once your pork has had time to rest, grab some forks or my awesome Hey Grill Hey shredder claws and go to town. Allow the roast to rest for at least an hour. Once your pork has reached temperature, remove it from the smoker, and wrap it tightly in aluminum foil. Close the lid, and smoke for 15-20 hours, or until the internal temperature of the pork reaches 195-201 degrees F. Once the pork has been prepped, place it directly on the grill grates of the smoker (preferably fat side up). This rub is a cornerstone of Hey Grill Hey made from a brown sugar base seasoned with smoked paprika, onion, garlic, and a little cayenne. Season on all sides with my signature sweet BBQ rub. Grab some nitrile gloves and liberally coat the pork shoulder with mustard. Both are mild enough to complement the pork without overwhelming you with smoke. Get your favorite smoker running steady at 225 degrees F. My favorite woods for making smoked pulled pork is either hickory or apple (or a combination of the two). This simple smoked pulled pork shoulder is made using old school BBQ techniques and flavors to give you super authentic and extra tasty pulled pork. Three ingredients are all that stand between you and some sweet, sweet, smoked pulled pork.
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