Learn how to smoke pulled pork on your Weber smoker. We'll teach you everything from prepping the pork to what to do during the smoking process and a good method for checking for doneness. Get more pulled pork smoking tips here: [ Ссылка ]
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Video Transcript:
Hi, everyone. Now I know I say this all the time about barbecued food, but pulled pork is one of my favorites. I mean look at it. It's big, and you get a lot of meat out of it. And that's important around my house, because I have a large family with large appetites. What also I like about it, is there's usually some leftovers, and I'm able to put that in some omelets and even some nachos the next day. Now, here you can see we have a pork shoulder. It's also called a pork We have our barbecue rub, and I like to make sure that I get complete coverage around this shoulder. It's going to help with the bark, which is a natural carmelization of our meat along with the rub that we're putting on it. Now, I like to put my barbecue rub on at least 12 to 24 hours beforehand, which helps with the color. But if you don't have that kind of time, you can always put it on the day of. Just make sure you're taking the shoulder out of the fridge at least 30 to 45 minutes beforehand to help bring it up to temperature. When smoking larger cuts of meat, we're going to be using the low and slow method, which I'm sure a lot of you have heard about. That's keeping your temperatures at 225 to 250. Let's also talk about the woods we're going to use. And today, we're using a combination of apple and mesquite. Now keep in mind, when you're using hickory and mesquite woods, they are very pungent. They can leave your food with a bitter or campfire flavor. A little will go a long ways. Now once you put our food onto the smoker, don't go running off. We need to make sure we're checking it every hour on the hour to maintain our temperatures. And do yourself a favor. At the three to four hour mark, check the internal temperature of your meat just to make sure you know where you're at. Now once your pork shoulder has set an internal temperature of 165 to 170, we're going to take it off to the smoker and wrap it in foil. And this is going to help keep it moist and add flavor. Now think of it as the ultimate present. We want to seal it completely. Now, once you've going to put it back on the smoker and take it up to about 190 to 195. We've taken our pork shoulder off. We're almost there. Now, one indicator that will tell you that it's done is by pushing your finger into it, and it should leave an indentation. We're then going to move it to a dry place, and we're going to place it in a cooler or an oven for about an hour or two, and this is going to allow it to sweat. And yes, I said sweat. It's going to help loosen it up and impart some more flavor. And do me a favor. Don't skip this step. We've got our pork shoulder unwrapped. The only thing we have left to do is to shred it, and we're going to be using two forks to do that because it's going to be extremely hot. And like I said before, there's many ways to incorporate pulled pork into your next meal. So the next time you're out in the backyard, get adventurous and try smoking a pork shoulder.
