You saved Bob's Pulled Pork on a Smoker to your. Spritz every hour after the 2 hour mark. He has earned Grand Champion titles in nearly every major barbecue competition on the circuit. We used Jack Daniels brand chips (just for the heck of it definitely didn't harm it any.) Thanks for sharing with us at Throwback Thursday! Follow my blog for easy to make recipes, how-to's and ideas to gather the family at the dinner table! 5) Fire up. Click here to learn more about benefits to membership. Add comma separated list of ingredients to include in recipe. 4. Mix ingredients for rub together in a bowl. Brush pork butts with a light coat of yellow mustard. Applied mustard around the shoulder before I put on the rub. Average Rating - Votes are tabulated end of day. All you need to do is add wood to the tray above the burner to start smokin'. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. Massage the remaining spice rub onto the pork; let sit at room temperature for 1 hour. 1) Try to post your question to the appropriate page. Breakfast Sliders are where it’s at when it come, This is starting to becoming a Thanksgiving week t, #ad When it comes to putting some quick steamed ve, I’ll take Any excuse to use the torch in the kit, Ramen and family matching. Slightly tangy and delicious, this antipasti pasta salad is full of robust antipasti flavors, is totally vegan, and perfect for crowds. Our Privacy Promise, Terms of Service, Code of Ethics. Note that you can use any bone-in pork shoulder for this recipe, but Tuffy recommends (and wins consistently with) the Smithfield brand. Place pork shoulder in a large pot and add enough apple cider to cover. 2. Place the pork fat-cap down and fill a meat injector with the Pork Injection. Sign up for my 30 minute dinner plans direct to your inbox! Your daily values may be higher or lower depending on your calorie needs. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. If you have questions related to barbecue or grilling, please post them to the comments section at the bottom of any page. A rub is a blend of seasonings that you literally rub all over your pork butt - usually containing garlic, onion, cumin, paprika, and other herbs and spices, which sink into your meat to give a complex flavor that isn't just dominated by smoke. I also used apple wood chips in the smoker...yum! I find that once my pork rested 30-45 minutes, the bark comes out great! It is our favorite smoker, period. But we're easy! Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. Also be sure to check out Tuffy's two amazing Q Barbecue restaurants in Virginia, including one in Glen Allen and one in Midlothian, as well as an amazing catering company A Sharper Palate. Blackstone's Rangetop Combo With Deep Fryer does it all! Applied mustard around the shoulder before I put on the rub. 10) Remove the pork shoulder from the foil and brush with ½ cup of the Cool Smoke Barbecue Sauce. Pulled pork is a favorite of mine and I've never tried it on the grill before! He recently opened a fifth restaurant, Rancho T, in April 2015. Warmed until sugars & Salt melted cooled this mixture completely. Advertising, media and other inquiries- please contact [email protected]. I’m a travel obsessed foodie and mom of two sharing the best recipes, tips ... Appropriate for Orthodox Christian fasting periods. Thanks for sharing on the What's for Dinner Linky! Using your hands, apply the binding agent to the exterior of the pork shoulder ; Generously apply the rub ; Smoke Pork Shoulder at 225 degrees, after about 6-8 hours the internal temp should hit 160.; When the internal temp hits 160 wrap the pork shoulder with butcher paper, and continue smoking. Normally smoked mops are too sweet for grilling, since smoking meats involve indirect heat and are at a lower temperature - which means you can use sugar that would normally just burn when used on grilled meats.