Welcome back to Smoking Meat Week! In this video, Karl Engel from Pigcasso shows us how to smoke pulled pork.
Check back tomorrow for how to make brisket and be sure to subscribe to our YouTube Channel so you get the videos as soon as they’re published.
Below you’ll find Karl’s pulled pork recipe.
Pulled Pork
The Injection
- 3/4 cup apple juice
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup kosher salt finely ground
- 2 tablespoons Worcestershire
The Rub
- 1/2 cup white sugar
- 1/2 cup paprika
- 1/3 cup garlic salt
- 1/3 cup kosher salt
- 1/4 cup dark brown sugar
- 1 tablespoon chili powder
- 1 teaspoon oregano leaves
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
Instructions
Inject each butt with approx. 6-8 oz of injection into all areas of the meat. Then liberally apply the rub to all sides of the meat, making sure it is rubbed in.
Place on the smoker at 225-250 degrees for about 6 hrs or until internal temp is about 165 degrees. After 4 hrs begin to spray with apple juice to keep moist.
After about 6 hrs take off smoker and place about ¾ cup of brown sugar on the outside of the butt and then double wrap in foil and place back on the smoker for 2-3 more hours until internal temp reaches 195-200 degrees.
Take off smoker and let rest for an hour or two in a cooler (no ice in the cooler).
Unwrap and remove blade bone and meat should fall apart. Pull and Enjoy.
