BBQ Smoked Pulled Pork Made Easy

One of my favorite BBQ dishes is classic smoked pulled pork. I’ve tried different cooking methods to smoke the meat to make it tender, juicy, and delicious. Doing the conventional low and slow methods work great but it takes a lot of time. When cooking a 9lb Boston Butt Pork Shoulder at 225F, it could take 14-15 hours. I’ve worked on a method to get the deep smoky flavor of the low and slow method, but cut off about 6 hours’ worth of time (depending on size of the cut if meat).

My Process

The Injection

I make a pork injection that is made of 2/3 Apple Juice and 1/3 Apple Cider Vinegar. I also add about a teaspoon of kosher salt per cup of injection. Put the injection in a small sauce pot and warm up the solution to help the salt dissolve into solution. We are not looking to boil it, but just warm it up. Once salt is dissolved, take the injection off the burner.

Put your pork shoulder in a disposable aluminum pan and inject the solution into the center of the meat about ½” inch apart from each other.


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Smoke ‘Em If Yous Got ‘Em BBQ Competition and Smoked Beer Festival

Yards Brewing

All summer long, I have been trying out some pork spare rib recipes and I finally think I have one that I like. I figured the best way to get real criticism on my BBQ skills would be to enter a competition. So I did. I entered the 2011 Smoke ‘Em If Yous Got ‘Em Beer Fest and BBQ competition at Yards Brewing Company.

The day started of pretty bad. As I pull up to the location, Mother Nature decided it was time to take a shower. The weather was tough, but I unloaded and set up my 2 tents. I got my pit stated at about 10:30 am. With all the rain and wind, it took a little while to get my pit up to temperature. And this was a battle I had all day. I learned a lot about my new offset smoker at the competition. I now understand the relationship between a man and his pit. You just don’t get that relationship with a digital electric smoker. Continue reading