How to Prepare Ultimate Smoked Pulled Porks On a Weber Smokey Mountain Smoker

Smoked Pulled Porks On a Weber Smokey Mountain Smoker.

Smoked Pulled Porks On a Weber Smokey Mountain Smoker

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, smoked pulled porks on a weber smokey mountain smoker. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Smoked Pulled Porks On a Weber Smokey Mountain Smoker is one of the most well liked of recent trending meals in the world. It's appreciated by millions daily. It's simple, it's quick, it tastes yummy. They are fine and they look fantastic. Smoked Pulled Porks On a Weber Smokey Mountain Smoker is something that I've loved my whole life.

To begin with this recipe, we must prepare a few components. You can have smoked pulled porks on a weber smokey mountain smoker using 7 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Smoked Pulled Porks On a Weber Smokey Mountain Smoker:

{Take 6 of # Boston Butt or any size, just remember it's 1 to 1 1/2 hours per pound smoke time.
{Make ready of Kosher Salt.
{Make ready of Meatheads Memphis Dust, found in my recipes.
{Get of Hickory, Pecan, Cherry, or other fragrant woods.
{Prepare of Kaiser roll, hamburger bun, or the homemade hamburger buns found in my recipes.
{Prepare of KFC coleslaw-in my recipes.
{Get of Eastern Carolina BBQ sauce-in my recipes.

Instructions to make Smoked Pulled Porks On a Weber Smokey Mountain Smoker:

Remove any excess fat if desired..
Light sprinkle some Kosher Salt on the pork then wrap in plastic wrap, put into refrigerator for 1 hour or so..
Sprinkle all over the pork with the Rub then rub in..
Prepare the smoker with the Minion Method-in my recipes.
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.
Maintain 225f to 250f, sometimes not possible but won't hurt if it gets higher..
Add a little wood and replenish as desired..
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..
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..
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!.
Place heaping pieces of the pork on the bottom bun, top with coleslaw then dribble with the sauce. Add the cover and serve..

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