The BBQ Guru
357 Ivyland Road
Warminster, PA 18974-2205
BBQ Bob’s Barbeque Pulled Pork
First things first Allow about 11 hours total for this process. Get your Smoker lit and set it to 275° F. Use hardwood lump charcoal if possible.
Apple and hickory are two of my favorite woods for smoking. Be careful not to use too much. A chunk or a hand of chips of each wood is plenty. Place the wood into the lit coals about 15 minutes before the meat goes on.
Smoker Set up: You should be cooking indirect. If you smoker/grill is set up with the coals directly under the food, you need to place a drip pan between the pork and coals or move your coals to one side and put your pork on the other.
The right cut of Pork:
Brine/Injection (make this the night before)
Heat apple juice in a saucepot and add sugar, salt and Worcestershire sauce. Simmer for 10 minutes or until all ingredients are dissolved. When brine is cool, inject into pork at all angles and get as much liquid into the pork as possible.
Apply rub to all sides of the pork butt liberally.
Once pork is completely coated in rub, open a bottle of beer and drink it. You have done a great job so far.
Once your Smoker is at temperature place the pork into the smoker/grill over the drip pan and let cook for about 4-5 hours or until the internal temperature reaches 165-170° F. Wrap with heavy duty foil and pour 1 cup of apple juice into the foil with the pork.
Wrap tightly and let cook until the internal temperature reaches 204° F.Let the foil wrapped pork rest for two hours in a cooler (w/o ice to come down in temperature very slowly. Open foil after two hours and pull pork apart loosely with hands.
Place sauce on side for people to choose if they want sauce on their sandwich.