BBQ pulled pork |
I like using an upright style BBQ smoker for pulled pork. The smaller size and domed lid help keep the heat tight around the meat ensuring nice even cooking and a nice crust around the meat. They also have the ability to hold a consistent temp for an extended amount of time. The water pan creates a steamy environment to help keep the meat moist. I like to use 50-50 water and apple juice for a little added flavor. I am using my UDS for this one.
Even if you are using a gas grill or kettle style grill, as long as you can create a low indirect heat and keep it for an extended amount of time, you can pull off an awesome barbecue pulled pork!
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Smoke until it reaches an internal temp of approx. 190 - 200 deg. and the bone feels loose when wiggled.
If it is taking too long to reach temp and tenderness, you can always wrap it tight in foil and add a splash of apple juice for a little more sweet and moisture. Let it go for another hour or so. Just make sure the temp doesn't get too high at this stage. You don't want to get close to boiling the meat!
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