1. How to Make Pulled Pork Using a Meat Smoker

2. What is a Smoking
 Smoking is a cooking
process that uses smoke
from wood to flavor meat
Is a type of slow
cooking/low heat method
 Benefits :
 Added Flavor
 Smoking generally
yields more
moist/tender meats

3. Identifying Parts of the Smoker
 Key Components:
 Water Pan
 Wood/Charcoal box
 Racks

4. Types of meat to use
Boston
butt (top)
Pork
shoulder
(bottom)

5. Seasoning and Flavoring
 Dry Rubs
 Uses only dry seasonings
 Rub into every crevice in
order to season the entire
surface of the meat
 Marinade
 Can be done from 1 hour
up to over night
 Mopping :
 Much like
marinating, except done
during the cooking
process

6. Getting started: Adding the wood
 What does the wood do ?
 Adds a desired flavor
 Types include apple wood, cherry
wood, mesquite, oak, hickory etc.
 Preparing the wood
 Soak the wood for 20-40 minutes
to prevent the wood from burning
too fast.
 Placing the wood.
 Carefully place the wood evenly
in the bottom of the smoker
 If using a smoker with a heating
coil do not place wood against
the coil

7. Getting started: Preparing the Smoker
Fill the water pan with
water
 Different smoker may have
different size pans
 Typically you should fill
the pan within an inch of
the top
Place the meat on the
racks once the
temperature is high
enough
Temperature Should
reach around 240-250 Fº

8. Now your Cooking: What to do
 Mopping:
 If you choose to brush your
piece of meat while cooking, do
it 3-4 times at even intervals
 Adding extra water
 Can be done halfway through
cooking
 Can pour water directly
through the racks into the pan
 Adding extra wood
 If you desire more flavoring
you can add more wood after
the initial pieces have burned
down
 Caution: use thongs to prevent
getting your hands too close to
the heat source and being
burned

9. Is dinner Ready Yet?
 When is the meat done?
Meat should be pulling
away from the bone easily
Generally cook time will be
1 to 1.5 hours per pound of
meat
Internal Temperature
should be 175Fº
 Meat thermometer should
be inserted into the
middle of the meat
without touching bone

10. Dinner time: pulling the meat
 How to pull the meat:
1. Pull the bone from the
center of the meat. The
meat should pull easily
from the bone
2. Use a large fork or spatula
and pull at the meat to
mince it up
 Serving Suggestions:
 Sandwiches
 As a platter with sides