Pulled Pork


Season 2-4 hours before you smoke (I do mine over night)


light smoker and smoke at 225-250


Place on smoker fat cap DOWN


Once internal temp of the pork is between 150-160 place in pan and add 1/3-1/2 cup of either Dr Pepper, or apple juice or a vinegar based bbq sauce.


Wrap the top of the pan and continue cooking until internal temp is about 200 (198-202).


Remove from smoker and let rest in an empty cooler for at least 30 mins.


Pull apart and reseason. Add 1/2 of the juice collected in the pan while smoking. Toss like a salad.


Serve and enjoy.




Season with pork seasoning 1 hour before smoking


Set smoker to 275 degrees


Place ribs bone side down for 90 mins


Wrap and add butter, honey and brown sugar to meat side


Place back on smoker wrapped bone side UP for an additional 90 mins.


Let rest 15 -30 mins in a cooler.


Slice between bones and enjoy.