Bob's Pulled Pork on a Smoker Tasty Recipes

Thursday, 21 October 2021

Bob's Pulled Pork on a Smoker

"This is the proper way to smoke a red meat shoulder with professional effects--from the brine, to the rub and sauce, to the rave reviews you may acquire. Smoke is the key to breaking down the fats which provides taste and moisture to the shoulder. Place in a bun with your preferred BBQ sauce."

Ingredients :

1 (8 pound) beef shoulder roast
1 quart apple cider, or as wished
BBQ Rub:
5 tablespoons white sugar
five tablespoons light brown sugar
2 tablespoons kosher salt
2 tablespoons paprika
1 tablespoon onion powder
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 onion, chopped
three cups hickory chips, or more as wished, soaked in water

Instructions :

Prep : 10M	Cook : 20M	Ready in : 20H10M

Place red meat shoulder in a huge pot and upload enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix about 1/four cup sugar rub into cider; reserve ultimate rub.
Cover pot and refrigerate for 12 hours.
Prepare smoker to about 210 tiers F (ninety nine ranges C). Add sufficient wooden chips to smoker.
Pour cider brine into the water pan of the smoker; upload onion and approximately 1/4 cup extra sugar rub. Spread last rub over beef shoulder. Transfer beef to the center of smoker.
Smoke pork until very smooth, approximately eight hours. Monitor hickory chips and liquid, including extra wood and water, respectively, as wished. Transfer beef to a big platter and funky for half-hour before shredding with forks.

Notes :

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