PULLED PORK SMOKER TEMP RECIPES

Steps:

• Combine the dry rub ingredients and mix well
• Apply the rub to all sides of the pork loin and let the loin rest for 30 minutes so the rub can work its way into the meat.
• Set your smoker to 275F using hickory wood for smoke
• Smoke the pork loin for about 1.5 hours until it reaches an internal temperature of 145-150F.
• Wrap the loin in aluminum foil along with the Foiling Liquid.
• Continue smoking the loin for another 2 hours until an internal temperature of ~205F is reached.
• Carefully remove the loin from the foil, shred with forks and toss with the finishing sauce.

Steps:

• Wash the Boston Butt under cold running water, pat dry with paper towels.
• Trim away any excess fat or loose pieces. Do not remove the bottom “fat cap” or skin layer.
• Cut out any veins if visible.
• Sprinkle on some of the Worcestershire Sauce
• Sprinkle on just a little of the Liquid Smoke, not too much.
• Rub these two liquids into the meat, getting under any flaps of meat as well.
• Spread a layer of mustard over the meat and rub it around to coat all sides.
• Sprinkle a light layer of dry rub all over the meat, pat it into the meat with your fingers.
• Wrap securely in plastic wrap. Refrigerate overnight.
• Preheat oven to 250º.
• Remove meat from refrigerator and remove the plastic wrap.
• Place meat in foil lined shallow roasting pan and place in oven.
• After 4 hours, mop on some of the sauce recipe about once each hour until meat is done.
• Meat should reach internal temperature of 190º to be done. About 1 hour per pound of meat.
• Remove from oven, wrap tightly in foil, then wrap in a towel.
• Set aside on your counter or, place in cooler and, let rest for one hour.
• Pull the meat apart, chop if desired. Add vinegar sauce as desired.
• Enjoy!