A Step-by-Step Guide: Beginner's Guide to Smoking Pulled Pork

This image shows Delicious pork with Kosmos Q Rubs and Sauces

There is no need to look any farther if you want to learn how to smoke pulled pork. You will learn everything you need to know by following this step-by-step manual.

All of your friends and family will be impressed by the tasty and simple to prepare pulled pork that has been smoked.

In addition to being simple, it's also a rather affordable way to serve a large crowd. We're going to give you all the advice you need in this guide to ensure that your pulled pork turns out correctly every time.

 

Let's get started!

These are the must-have ingredients you’ll need for today’s cook:

The ideal time to set up your smoker is right now while the pork shoulder is resting. For today's cook, we'll be using the Flaming Coals Gravity Feed Smoker. To get this unit ready:

 

  1. A pork shoulder
  2. Kosmos Q Honey Chipotle Killer Bee & Hot Dirty Bird or your favourite pork rub
  3. Apple juice (& a spritz bottle) 
  4. Butter
  5. Brown Sugar
  6. Honey
  7. A smoker
  8. Aluminium foil 

It's time to get started now that you have all of the ingredients.

Here's how we make fantastic pulled pork using a foolproof method:

Prepare your pork shoulder: 

1. Trim the pork of any excess fat. It is not necessary to remove all of it, but the stubborn fat that won't render down must be removed. Your pulled pork will be more flavorful and moist as a result of this.

 

This image shows the excess fat of the pork being trimmed

 

2. Apply the barbeque rub liberally to the pork shoulder after that. Don't be stingy with it! 20 minutes of resting time will provide the rub time to penetrate the pork.

 

This image shows the pork shoulder being seasoned with Kosmos Q Rubs

 

 

This image shows charcoal being added to charcoal chute

  • Place a piece of cherry wood inside the chute.
  • You should be halfway up the chute after 3 more repetitions.
  • Charcoal lumps should fill the rest of the chute.
  • Put boiling water in your water pan.
  • Using a Flaming Coals charcoal starter wand, light the charcoal.

 

This image shows charcoal starter wand being used to start the fire.

 

 

The temperature of the smoker is being managed by a Flaming Coals Tempmaster Pro during the cooking process. The tempmaster pro measures the pit's ambient temperature by inserting a temperature probe inside the smoker. This data is transmitted to a computer, which turns on the fan module. The fan turns off when the pit temperature is too high and turns on when the pit temperature is low. (It's a little more technical than this; the computer is really smart and shuts off before you exceed the desired temperature.)

3. Put the pork in the Flaming Coals Gravity Feed Smoker and cook it for around ten hours at 225 degrees Fahrenheit.

 

This image shows pork shoulder being placed in the Flaming Coals Offset Smoker

 

4. To keep the pork shoulder juicy, spray it with apple juice about every hour.

 

This image shows the pork shoulder is being Spritz
 

5. It was time to wrap the pork shoulder when the internal temperature of the meat was consistently 150 degrees Fahrenheit at the five-hour mark. Apply a lovely layer of honey first, then a layer of brown sugar, and finally a layer of butter. Today, aluminium foil is being used for wrapping.

 

This image shows the temperature of the pork being checked.

 

6. Return your wrapped pork shoulder to the Flaming Coals Gravity Fed Smoker and smoke it for an additional 5 hours (or until you believe the pork shoulder is probing like butter). To speed the process, we increased the pit's temperature from 225 degrees Fahrenheit to 250 degrees Fahrenheit.

 

This image shows the wrapped pork being placed back in the Flaming Coals Offset Smoker

 

7. When there is no resistance to probing and the interior temperature has reached 200 degrees Fahrenheit. The pork shoulder should now be taken off of the smoker and placed in a hot box to rest for at least an hour. Instead of using a hot box, just put it in an esky.

 

This image shows the pork shoulder being removed from the hot box of the smoker.

 

8. Pull your pork once it has had time to rest. Grab a sizable aluminium tray, then start tearing it into pieces with your hands. It will be really hot, so don't forget to protect your hands by wearing heat resistant gloves and nitrile gloves.

 

This image shows delicious pulled pork

 

9. It's time to combine your favourite barbeque sauce after pulling the meat. We are using Kosmos Q Raspberry Chipotle sauce in today's recipe, and we have to say: It is bloody phenomenal! The greatest sauce we've ever had.

 

This image shows pulled pork being seasoned with Kosmos Q Raspberry Chipotle

 

Our prefered method of serving pulled pork is on burger buns with a generous amount of coleslaw. Although cheese and other toppings are optional, we prefer to let the pulled pork be the star of this dish.

 

This image shows delicious burger pulled pork.

 

 

Check out our recipe blogs

Check out our range of Rubs and Sauces

Check out our range of BBQ Smokers

 

 

 

 

by: Michael Wilkie