In this video I will show you how to do smoked bbq pulled pork on the kettle grill. This is a simple and easy meal to prepare the whole family will absolutely love!
TOTAL COOK TIME: 6 TO 8 hours or an internal temp of 205 Degress
What you will need:
HIGH MEAT PROBE THERMOMETER: WITH LONG CORD
BBQ RUB:
1/4 Cup Kosher Salt or adjust to your liking
1/4 Cup Fresh Cracked Black Pepper
1/4 Cup Smoked Paprika
1/4 Cup Garlic
BBQ SAUCE: Any of your choice
COLESLAW: Any of your liking
ONION ROLL BUNS
OLIVE OIL or MUSTARD: To bush on the Pork Shoulder to make the rub stick.
WATER PAN
TIN FOIL: To wrap Pork Shoulder
WOOD CHUNKS OR A HALF SPLIT: Lasts longer then wood chips and a better smoke flavor.
SMOKE SHOULDER FOR 4 HOURS, WRAP IN TIN FOIL THEN COOK UNTIL FORK TENDER OR REACH AN INTERNAL TEMP OF 205 DEGREES.
*NOTE CHECK COILS EVERY NOW AND THEN AND ADD MORE COILS WHEN NEEDED. KEEP WATER PAN FILLED TO KEEP MEAT MOIST*
KEEP BOTTOM GRILL VENT OPEN ALL THE WAY AND TOP VENT OPENED HALF WAY.
DO NOT GET OBsESSED WITH THE GRILL TEMP. THE TEMP WILL START HIGH MAKING A NICE CRUST THEN LOWER GRADUALLY.
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