SMOKED PULLED PORK RECIPE ELECTRIC SMOKER RECIPES

Steps:

• Thaw turkey in fridge 2-3 days before needed.
• Remove turkey from package and remove giblets, neck, etc from cavity and set aside.
• Remove and discard popup timer
• To a medium pot add 1 quart of water, 1 TBS of course ground black pepper, 1 TBS of red pepper flakes, 2 long sprigs of thyme, 2 long sprigs of rosemary and 8-10 garlic cloves smashed with the side of a knife.
• Bring to a boil then remove it from the heat and let it steep covered for 20-30 minutes.
• Place the mixture in the fridge for several hours to cool.
• To make the brine, add 3 quarts of cold water to a gallon sized pitcher and 1 cup of kosher salt.
• Stir the mixture until the salt is dissolved.
• Add the cooled mixture from the fridge into the brine and stir to combine.
• Place the turkey into a brining container and pour the brine over the turkey to cover and then into the fridge for 8-10 hours.
• After brining is complete, rinse the turkey under cold water.
• Pat the turkey dry with a paper towel and set aside.
• Mix 3 sticks of softened butter with 3 heaping tablespoons of Jeff's original rub to create the rub butter mixture.
• Stuff 1/3 of this mixture under the loosened skin of the breast on both sides.
• Rub 1/3 of the rub butter mixture onto the outside of the turkey breast, legs, wings and back.
• Season the outside of the turkey generously with Jeff's original rub.
• Setup smoker for cooking at 240°F with indirect heat.
• Place turkey on smoker grate and cook until internal temperature of breast reaches 162°F.
• Brush with remaining rub butter (melted) a couple of times during the last hour of the cooking process.
• Remove from heat and rest turkey under foil for 20 minutes.
• Carve and serve.

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!