Smoked Pulled Pork
Equipment
- Z Grills 700E Wood Pellet Grill
- Z Grills Apple Wood Pellets
- Thermoworks Thermapen and Signals
- Butchers twine
- Deep 9x13 foil pan
- Heavy duty wide aluminum foil
Ingredients
- 7 lb Pork Shoulder (Bone-In or Boneless)
- Yellow Mustard
BBQ Rub
- Kosher Salt
- Balck Pepper
- Granulated Garlic
Instructions
- Add a first coating of salt, pepper, and garlic.
- Follow with a second coating of Hardcore Carnivore Black.
- Smoke at 275°F for 3 hours without looking.
- After 3 hours, check meat and spritz with 50/50 water apple juice every hour till hour 5.
- After 5 hours, the internal temperature should be 160°F or ‘in the stall’.
- Start to mop with Killer Hogs Vinegar Sauce.
- Mop every hour or so until you reach 14 hours.
- This smoke took approximately 14 hours with 1-hour resting time.