Comments on: Apple City Barbecue’s Smoked Pulled Pork

By: Matt

Matt — Tue, 02 Feb 2010 08:17:01 +0000

This is a good methodology as a starting point. There are a few details missing (most BBQ guys leave out details and Mike Mills is no exception).

Here is what I see as missing:

First, you should try and keep a small and steady stream of smoke going until the internal temperature reaches 165. For a typical 8lbs butt cooked at 225 – 250 that is going to take 4-5 hours. At that point, double wrap it in foil and cook until it reaches 190. realistically you could transfer the meat to your oven as the heat source is largely irrelevant now that the meat is wrapped in foil.

Then you should check texture as this is the only true way to know if the pork is ready for pulling. When you insert a probe thermometer the meat should offer very little resistance. Classically this is described as being like sticking the probe into a room temperature stick of butter.

At this point, you can remove the butt and let it rest for an hour before pulling.

My preference is to pull the pork and lightly coat it with a combination of melted butter, BBQ sauce, apple juice and rub (play around with the ratios).

By: Kim at Rustic Garden Bistro

Kim at Rustic Garden Bistro — Sat, 23 Jan 2010 17:34:53 +0000

Hi Nick,

Any chance you have a printable version of this recipe?! If no, s’ ok. Just thought I’d check first. Lookin’ forward to trying this one; thanks!

[K]

By: srs

srs — Thu, 21 Jan 2010 15:52:14 +0000

You should look into getting an electric smoker from Master Built. I use pork serloin tip roast to smoke, it’s much tastier than the other cuts of pork.

By: teneysia

teneysia — Wed, 02 Dec 2009 00:32:24 +0000

I loved the recipy so much that I wanted to try it using other things like ribs. I had to change the recipy a bit so our kids could eat it too.they say it was too hot. So I trook out all the hot ingredients. And instead of using reg apple juice I used condensed frozzen apple juice. That really made it pop without being too hot for the younger generation. I maranated the ribs (3 racks of them) for over 24hrs. Then cooked them for 12 hrsin the oven at 225%. OMG. It was so good. It was amazing.happy eating everyone.

By: Bone Daddys bbq

Bone Daddys bbq — Mon, 07 Sep 2009 22:45:32 +0000

Ive been smoking meats for a couple years now . I couldnt imagine doing it on the grill . the final pic kind of looks like a Ham dude . Not to impressed with it . good sauce though !

By: Uncle Jesse

Uncle Jesse — Sat, 05 Sep 2009 04:50:31 +0000

One more suggestion. Prepare the meat as instructed then place in a crockpot on HIGH for 8 hours. You can’t really over cook this. I usually add some water (1/4 to 1/2 cup) when using the crockpot. It adds moisture and keeps the meat from sticking to the bottom.

By: jahlen

jahlen — Sun, 23 Aug 2009 18:05:39 +0000

I simply the rub (magic dust) by using only kosher salt because I’m not big on over-spicing the meat. Remember: spices and herbs were originally used to cover up the flavor of rancid meat. Also, a Hondo style smoker (firebox on the side) is best. Never use charcoal starter. Use a chimney. I’ll soak hickory or oak chips overnight and apply them sparingly, especially in the beginning. Temperature range should be kept more or less to 225 F. Make sure you have a pan of water inside the smoker near the firebox opening. This keeps the meat moist.

By: Mark

Mark — Sun, 02 Aug 2009 18:26:49 +0000

Fabulous photos. I’m flabbergasted that you managed to do this on a gas grill. I have been doing pork shoulders for about 3 years in a ceramic cooker. Smoking the meat and maintaining a temp. of 200 degrees is easy. Scary to think what you could do with lump charcoal and a kamado (Big Green Egg, Vision Grill, or Primo). Keep up the good work.

By: Aaron L

Aaron L — Mon, 18 May 2009 12:58:28 +0000

Using a gas grill (or charcoal) will work with the methods you’ve described, I used to do it myself–but to make the process that much simpler, try using an actual smoker. I know, this sounds “so” profound! The Home Depot carries a decent selection of smokers, I bought a vertical Brinkmann for $70, it has 2 meat racks, a waterbowl rack, and a charcoal/wood bowl rack. 2 sets of vents, up and down, and a nice dial thermometer exactly like the one you have pictured.

It looks like a skinny woodstove, and if you don’t mind tending to it, the fact that it is not electric or gas means you save big $ and it gives you something to do while sipping your beer with your dogs!

I use a generous portion of charcoal (Kingsford only, cheap stuff is NOT worth the little money you save, trust me I’ve tried them all), and once it’s up to heat I use chunks of wood (apple or hickory) instead of sawdust. The chunks last so much longer, and you can get by with 2-3 chunks every couple hours.

Your grill will certainly work, but this frees up your grill and makes the process a bit more user-friendly.

By: teneysia

teneysia — Tue, 21 Apr 2009 15:53:02 +0000

By far one of the best recipies I have had the pleasure to tast. Thank you. It was a rave with friends an family.