Smoked Pulled Pork Recipe Electric Smoker

Once the smoker has reached its temperature, fill the wood chip loader with your chosen wood chips. Blend all ingredients together and completely cover the pork shoulder.

Pin on Pork

Cooking with this electric smoker is not so different than grilling.

Smoked pulled pork recipe electric smoker. This recipe will serve approximately 10 to 16 people, depending on appetites. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Remove it from the smoker once it reaches an internal temperature of 165°.

It’s the combination of hickory smoke, salt, and this vinegar moppin’ sauce on the pork that really makes carolina style pulled pork. This recipe yields sweeter smoked pork, but the apple cider vinegar spritz will help to mellow that a bit. Smoke pork for 1 hour per pound.

Then place your seasoned pork away from direct heat and with the fat side facing up. Wrap the pork shoulder in foil and return it to the smoker and cook until it reaches an internal temperature of between 200° and 205°. The company states that you can smoke 80 pounds of food at one time, but i never tried a batch that big.

Give our recipe for smoked pulled pork rub a try. Inject about 30ml per kg of the juice into the meat, then wrap 4 more times. Place pork shoulder in a large pot and add enough apple cider to cover.

If you don’t have access to banana leaves, i used pink butcher’s paper to mimic the effect of the banana leaves on the smoker. Continue to cook until internal temperature reaches 190 degrees. Once the rub has been added, it is time to start cooking!

Smoked pulled pork on the smoker. The vast majority of recipes call for smoking at 275 degrees, fat side up, until internal temp hits 160, or for 5 hours, or until the fat cap begins to split (as shown in the video above). Place in the aluminium tray (uncovered), and smoke for 1 hour per pound at 120°c, or until internal temp reaches at 75°c.

Pork loin smoked at 225°f to an internal temperature of at 145°f for slicing will take 2 hours. At 250 the pork shoulder will cook a little faster, but you’ll sacrifice moisture. Place back on the smoker at 120°c for 1 hour per pound or until internal temp reaches at 90°c for pulled pork results.

For this pulled pork recipe we use apple, hickory or pecan wood chips in the smoker. Place pork in a metal pan. Cook the package until the meat pulls easily from the bone.

Set your temperature at 225°f and add your wood chips. Smoked boston butt recipe for pulled pork. It will be at the pulled pork stage in 3 hours and 40 minutes.

Another way is to use a thermometer the entire time for indications on when your pork may be done. Mix about 1/4 cup sugar rub into cider; Place the pork on the smoker, close the lid, and smoke for 3 hours.

Try the pork sausage recipe in your electric smoker. They all happen around the same time so don’t be too concerned. Loin smoked at 275°f will be ready to slice and serve at 145°f internal temperature in 1 hour and 40 minutes.

Once the internal temperature reaches 160 degrees. Set the cooking temperature to 225°f. Put in some wood chips, fill up the water bowl and plug it in.

Most of what you'll need to smoke a pork butt on an electric smoker will be fairly similar to what you'd use on a charcoal smoker, as the biggest differences come in how you cook the meat itself.for easier reading, we'll break down lists of ingredients and supplies for the injection liquid, a dry rub, and the pork itself separately. If it is on the smoker, increase the heat to 300 degrees. Submerge your pork shoulder in a brine solution for 8 hours in the refrigerator.

Pork should be cooked to a minimum internal temperature of 165°f. Pulled pork on a smoker is very simple. Be sure to leave about 1/4 inch of fat on the fat cap.

Remove from smoker and strain the juice into a small bowl. Once you understand the quirks of using an electric smoker, you can create authentic, smoky pulled pork that tastes like it came from your favorite barbecue joint. As with all proteins, allow the smoked meat to rest before slicing or shredding.

Pour approximately 1/4 cup of fruit juice into pan and cover tightly with foil. Cook time is approximately 8 to 10 hours. If you can pull the blade bone from a boston butt easily, it is perfectly done.

I cook pork shoulders at 225 or 250 degrees. Work spices onto surface of the pork. Smoked pulled pork is extremely easy to make with only a few steps required for getting the pork ready for the smoker.

Trim pork shoulder of excess fat. Allow the pork to smoke until the internal temperature reaches 195 f to 205 f, which can be eight to 12 hours or even longer. Remove the pork shoulder from the smoker and wrap tightly in the banana leaves, securing with butcher’s twine.

This part of the procedure will take up to 2 hours (no smoke). Electric smokers tend to cook food much faster than charcoal smokers, so check the pork's temperature regularly to avoid overcooking it. Once the smoker is running steady at the prescribed temperature, it is time to put the meat in the smoker.

The seasoning will soak deep into the pork while smoking. You'll know the pork is ready when it easily pulls apart with a fork. Layer a classic bbq flavor using a rub.

Add apple or cherry wood chips to the smoker box. Once your smoker is up to temp, open the lid on your smoker, and put the meat on the grate. It will take 5 hours to reach 200°f for pulled pork.

Wrap the meat two times in foil. Remove from smoker and strain the juice into a small bowl. Simple smoked pulled pork butt/ shoulder.

For pulled pork, take that up to 190°f so that the meat shreds easily. Continue to smoke until a digital food thermometer reads 201°f. Trim off any unwanted glands or cartridge.

The hard part is in the keeping the smoker going for 14+ hours while it slowly smoke cooks to perfection. After preparing the boston butt as described above, plug in and start your masterbuilt electric smoker.

Masterbuilt Electric Smoker Applewood Smoked Boston Butt