Smoked Pulled Pork- Whispering Canyon Cafe

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Rub Mix Ingredients (for 3 to 5 lb. Pork Butt Roast):

1 cup sugar
3 Tbs. Salt
3 Tbs. Paprika
1/2 Tbs. Chili powder
1/2 Tbs. Black pepper
1 1/2 tsp. Celery salt
1 1/2 tsp. Fresh thyme
1 1/2 tsp. Rosemary
1 tsp. Cinnamon
1 tsp. Dry mustard
1 tsp. Granulated garlic

Mix all ingredients together.

Rub the pork roast generously with the rub mix.

Let the pork roast stand for 12 to 14 hours, in the refrigerator, before
cooking.

See “Smoking on Your Grill” for further instructions.

Smoking on Your Grill:
(This procedure is adaptable for both charcoal and gas grills)

Any wood chips of your choice will do. We use cherry, apple and hickory.

Soak 2 cups of wood chips in water at least 4 hours or preferably overnight.

Drain wood chips thoroughly and place in the center of a piece of aluminum
foil.

Fold foil securely to form a square pouch. Poke holes on one side for the
smoke to escape.

For charcoal grills, place the coals to one side of your grill, light and
wait until the coals start to show a light layer of white ash. For gas
grills, preheat one side of your grill.

Place pouch of wood chips directly on coals or lava rocks with the holes
facing up. If you are using a gas grill, turn down to low at this point.

Place items to be smoked on cold side of grill. Depending on the size of
your grilling rack, you may need to place items on a piece of aluminum foil.
Season with salt and pepper and /or your favorite spice combination.

Close the lid on your grill and relax.

Depending on the size of your items and the heat of your grill, the cook
times may vary. Expect at least 2 to 6 hours of cook time.

When the items are done to your liking, they should have a nice internal
smoke ring.

At this time, you may brush the items with your favorite sauce.

Disposing of the wood chip pouch should be done with caution. Since the wood
chips may still be smoldering, it would be advisable to submerse the pouch with
water.

XOXO
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