Easiest Way to Cook Perfect Smoked Pulled Porks On a Weber Smokey Mountain Smoker

Smoked Pulled Porks On a Weber Smokey Mountain Smoker. Many years ago on my original Red Performer, I learned to smoke pulled pork. While the kettle has turned out some amazing pork, I do my best smoking on the Weber Smokey Mountain Cooker, or WSM, for short. Don't get me wrong, my kettles can do anything, but for a long term, smoke-infused, frustration free cook, the WSM is where it goes down.

Once the cook is underway and the WSM is "in the zone," it only needs periodic checking. Pulled Pork on the WSM - Weber Smokey Mountain Smoker. Here's the ThermoWorks Smoke thermometer and remote: https://www.thermoworks.com/Smoke Here's the Webe. You can have Smoked Pulled Porks On a Weber Smokey Mountain Smoker using 7 ingredients and 11 steps. Here is how you cook it.

Ingredients of Smoked Pulled Porks On a Weber Smokey Mountain Smoker

1. Prepare of # Boston Butt or any size, just remember it's 1 to 1 1/2 hours per pound smoke time.
2. Prepare of Kosher Salt.
3. You need of Meatheads Memphis Dust, found in my recipes.
4. It's of Hickory, Pecan, Cherry, or other fragrant woods.
5. You need of Kaiser roll, hamburger bun, or the homemade hamburger buns found in my recipes.
6. It's of KFC coleslaw-in my recipes.
7. It's of Eastern Carolina BBQ sauce-in my recipes.

My first low and smoke on the newly acquired Weber Smokey Mountain. I shredded this pork and crisped it up for some carnitas st. Assemble the cooker and fill the water pan from above immediately with hot tap water. Foil the water pan before use for easy cleanup.

Smoked Pulled Porks On a Weber Smokey Mountain Smoker instructions

1. Remove any excess fat if desired..
2. Light sprinkle some Kosher Salt on the pork then wrap in plastic wrap, put into refrigerator for 1 hour or so..
3. Sprinkle all over the pork with the Rub then rub in..
4. Prepare the smoker with the Minion Method-in my recipes.
5. When ready, put the pork on the grate, attach the probe, and insert the food probe into the pork. Close the lid and set timer for about 6 hours.
6. Maintain 225f to 250f, sometimes not possible but won't hurt if it gets higher..
7. Add a little wood and replenish as desired..
8. The food temperature will stall out at about150f to 160f as there's a lot of evaporation. When it's ready to, it will rise more rapidly than before..
9. When the interior of the pork hits 190f+, remove it from the grill. Wrap with foil and, if ready let rest at room temperature. To serve later wrap floiled pork in a towel and place into a cooler to keep warm..
10. After resting, simply take two forks and pull apart until shredded. My wife pushes down with her palms and it just flattens this tender meat!.
11. Place heaping pieces of the pork on the bottom bun, top with coleslaw then dribble with the sauce. Add the cover and serve..

Put the re-rubbed pork butts into the cooker. Smokey Mountain Cooker Series Ranch Series Summit® Kamado Series New Electric Grills Q Electric Series. You can include pulled pork in just about any dish to make it more mouth-watering. The great thing about smoking a pork shoulder is. Smoke the chicken or poultry on the bottom rack and use the top rack for the pork shoulder.