31
Smoked Pulled Pork Barbecue
THE TECHNIQUES
SMOKING
INGREDIENTS
1 6–7-pound bone-in Boston butt
Dry Rub:
¼ cup salt
¼ cup sugar
1 tablespoon paprika
1 tablespoon black pepper
2 teaspoons onion powder
1 teaspoon garlic powder
1
Preheat your Kamado Joe grill to 250°F
(120°C) with 2 or 3 chunks of hickory smoking
wood added to the firebox. Configure the Divide &
Conquer
®
flexible cooking system for smoking by
placing the heat deflectors in the lowest position
and the grill grates in the highest position.
2
Rinse and pat the Boston butt dry. Combine the
dry rub ingredients and apply liberally to all sides
of the meat. Allow to sit on the counter at room
temperature while the grill preheats.
3
Place the meat in the center of the grill.
Allow to cook until the internal temperature in
the center of the meat reaches 200°F (95°C). On
average, this will take 1.5 hours per pound. When
the internal temperature reaches 200°F (95°C),
remove from the grill. Allow the meat to sit on
the counter uncovered for 10–15 minutes. Double
wrap the meat in aluminum foil, place it in an
empty cooler, and allow it to rest for a minimum
of 1 hour and up to 5 hours.
4
Remove the meat from the foil. Pull the bone
out of the meat. Shred the meat with forks and serve!
SMOKING
Preparation: 30–60 mins.
Cooking: 8–10 hrs.
Surface: Steel or Cast Iron Grate
Summary of Contents for CLASSIC III KJ15040721
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