Double wrap so that the foil doesn't tear on the grates. Here is a video from. If your smoker has a meat thermometer attached, insert it into the roast at one end. Completely coat the roast with the dry rub, pressing it into the mustard to hold it in place. Remove the fully cooked roast to a cutting board and allow it to rest for at least 20 minutes. You can pick up a roast with either the bone in or one that is boneless. You will receive a link to reset your password. Having a Char-Broil account allows you to track orders, register your products, provide reviews, and receive updates on products. (If you don’t tie it you will get some crispy burnt ends, which can be a little treat). 2. The advantage of a boneless roast is that it will take less time to smoke. Place the roast in the pan, fat side up, and cover tightly with plastic wrap. Remove the fully cooked roast to a cutting board and allow it to rest for at least 20 minutes. Your email address will not be published. Roll the roast tightly and tie it with the twine to hold its shape and cook evenly. You can make pulled pork in a Dutch oven or a slow cooker. If your roast has a fat cap, trim most of the fat off, leaving a 1/4 inch layer for extra flavor. Place the roast, in the pan, on the middle rack of the smoker. JavaScript seems to be disabled in your browser. The advantage of a bone-in roast is a bit more flavor. Continue to spritz every hour until the pork reaches an internal temperature of 165°F. Place the roast, in the pan, on the middle rack of the smoker. There are no products matching your search. But, when you slow smoke a pork roast in a Masterbuilt Digital Electric Smoker you add another dimension of flavor that is hard to match with indoor cooking. Smoke for 8 hours. Place wrapped pork fat side down back into the smoker until it reaches an internal temperature of 200-250°F, 7-8 hours or until tender. Place this in the refrigerator for 8 to 12 hours, basically overnight. An hour before you fire up the smoker, remove the roast from the refrigerator so that it can come to almost room temperature. At 8 hours, check the internal temperature of the meat with a thermometer. Check the internal temperature every hour, and when the internal temp hits 200+, pull it from the smoker. Smoke for 8 hours. * Replenish the wood chips and liquid approximately every 60 minutes. Preparation time is approximately 10 to 20 minutes but after that the roast will have to spend 8 hours in refrigerator. Please enter your email address below. Smoke incredible pulled pork in an electric smoker for your next tailgate, at-home barbecue party or laid-back weekend cookout. Combine the dry rub ingredients in a bowl. An hour before you fire up the smoker, remove the roast from the refrigerator so that it can come to almost room temperature. Required fields are marked *. With this cut you will want to ask your butcher to tie it up so it cooks evenly. Spritz one last time and double wrap. Remove the plastic wrap from the roasting pan. If you don’t see any smoke from the vent, it is time to replenish. Drain any liquid that might have accumulated in the bottom of the pan. A pork butt is the perfect choice for this recipe. A boneless roast often has the fat cap already removed. Porterhouse Pork Chops with Sweet Honey Glaze. Total time:18 hour – Prep time:10 hour – Smoke time:8 hour – Serves:10 people Author: Nick. Replenish that as needed. Trim pork shoulder of excess fat. https://www.the-greatest-barbecue-recipes.com/pulled-pork-recipe.html If you don’t see any smoke from the vent, it is time to replenish. *If using a charcoal smoker, rotate the pan or the meat every hour for even cooking. Smoked pulled pork is a barbecue staple and great for any occasion. At 8 hours, check the internal temperature of the meat with a thermometer. Trim off any unwanted glands or cartridge. Disposable foil roasting pan large enough to hold the meat, Soft rolls and barbeque sauce for assembling. Place the roast in the pan, fat side up, and cover tightly with plastic wrap. In either case, you want to bring a roast for pulling to an internal temperature of 190 degrees F so that it shreds easily. Would apple cider vinegar work instead of apple juice, Your email address will not be published. Preheat the smoker to 225 degrees F. Remove the plastic wrap from the roasting pan. Roll the roast tightly and tie it with the twine to hold its shape and cook evenly. Wrap the pork as tightly as possible so that no bark is lost. Fill the water pan half way with equal parts water and apple juice. 9. Copyright © 2017 - 2020 Masterbuilt Recipes - Disclaimer - Privacy Policy & Contact, Smoked Pulled Pork Sandwiches with BBQ Sauce Recipe. Get recipes, cooking tips and tricks and promotional offers delivered to your inbox each week. It is worth the time spent babysitting the smoker. Enjoy on soft buns with barbeque sauce (recipe follows). In step 8 it says to replenish the wood chips and liquid. Who doesn’t love a good pulled pork sandwich? Fill the water pan half way with equal parts water and apple juice. Or, you can do that yourself, which will be explained in the recipe. Smoke Pork Shoulder at 225 degrees, after about 6-8 hours the internal temp should hit 160. 6. Remove pork from smoker and place on 2 sheets of 18 x 30 pieces of aluminum foil. 4. In a medium-size bowl, combine salt, pepper, paprika, garlic, onion, cayenne pepper and celery salt and liberally coat pork. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall. Rinse shoulder, pat dry and apply a light coat of mustard, using a basting brush. Add apple or cherry wood chips to the smoker box. Cook and stir until the sugar has melted and the sauce has thickened. * Replenish the wood chips and liquid approximately every 60 minutes. This recipe will yield enough meat for at least 16 sandwiches. Here is a video from Taste of Home that shows how to trim and tie a roast. 2. 5. (If you don’t tie it you will get some crispy burnt ends, which can be a little treat). 10. Completely coat the roast with the dry rub, pressing it into the mustard to hold it in place. When the internal temp hits 160 wrap the pork shoulder with butcher paper, and continue smoking. Add the wood chips to the smoker drawer. The butt roast is actually a cut from the shoulder of the pig. Be sure to leave about 1/4 inch of fat on the fat cap. Save my name and email in this browser for the next time I comment. What liquid is that referring too? when you slow smoke a pork roast in a Masterbuilt Digital Electric Smoker you add another dimension of flavor that is hard to match with indoor cooking. It should read 190 degrees F or even a little higher. A good rule of thumb is to smoke the roast for approximately 1 hour per pound of meat. Add the wood chips to the smoker drawer. Yes, this is an all day experience that you actually start the day before.
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