How to make smokey. . . . tender. . . .juicy. . . . tasty. . . . barbecued pulled pork is not difficult. . . .
. . . .if you know what you’re doing . . . .
. . . .and we are going to show you our pulled pork technique and recipes that we use.
This technique will take two days. We bought a Boston butt weighing 7 pounds. . . .we figured about a 30% loss in the form of shrinkage, bone, and the fat we’ll discard. If pulled pork is on the menu , and it’s the only meat we serve . . . . we plan on 1/2 pound per person on average.
Day one: We prepare the pork butt. . . . trimming the excess fat . . . .(1) slathering the mustard all over the butt . . . . (2)injecting a marinade in the pork . . . .(3)generously sprinkling the magical All Our Way rub all over the pork. (4)Then we put the pork butt in a zip lock bag to let it rest overnight in the fridge.
Day Two: We take the pork out of the fridge and let it start coming to room temp. In the meantime we put our hickory wood chunks in water . You can do it your way . . . . and use whatever type of wood chunks you want that are appropriate for smoking meats. The recipe and technique is very versatile because you can make it to your way.
(1) We use two pans — one is a steam pan and one is a drip pan. We line the drip pan with aluminum foil. (2) The drip pan is on the lower rack and the steam pan is on the upper rack over the coals. Naturally the steam pan will have water in it. . . . this will help regulate the heat. (3) We fold a strip of aluminum foil and put it in between the grate. The foil acts as a curtain between the drip pan and the coals. . . . it is a barrier so no direct heat touches the meat. (4) We douse vegetable oil on 3 or 4 sheets of paper towels and put them on the bottom of the chimney and follow the technique we posted on starting the grill. We’re always learning new methods and the vegetable oil technique works like a charm. . . .much better than wadded up newspaper.
(1) The grill temp is at 250 F and we make sure it isn’t above 275 F. We put the charcoal below the steam pan and fill the steam pan half way full with water. We position the pork above the drip pan. On the bottom the air vents are half open. We immediately place the lid on the grill . . . making sure that the top vent is half open and over the meat. This pulled pork technique draws the smoke up and over the meat. . . . and it also controls the temperature. (2) We maintain a constant temperature of 225 F to 250F and make sure there is water in the steam pan. (3) We only add the hickory chunks . . . .as needed . . . . in the first two hours of cooking. It is important not to over smoke. Our hickory is 2×2 inch chunks. . . . we use 2 at a time. (4) We plan on barbecuing the pork butt for 10 to 11 hours . . . .with a constant temperature of 225 F to 250 F. It is a long . . . .slow process but one well worth the time.