Starter's Smoked Pulled Pork
Apple, Oak, Hickory
Few dishes speak to Southern U.S. barbecue tradition like pulled pork. This recipe demonstrates the power of Brisk It smart grilling by taking an unassuming pork shoulder butt and slowly transforming it into a shredded banquet of juicy, tender pork meat.
Simple to execute, with almost no prep required, the Starter's Pulled Pork uses ingredients already found in most kitchens, and is perfect to try out after getting your Brisk It grill.
Preheat your Brisk It grill to 225°F with the lid closed. Ensure that the pellet hopper is fully filled with Brisk It Hardwood Pellets.
In a small bowl, mix together the salt, pepper, garlic powder, and paprika to create the rub. Spread Dijon mustard around the entire exterior of the pork and season liberally on all sides with the rub.
Feel free to substitute the rub with your favorite combination.
Once the grill reaches a temperature of 225°F, place pork in the grill and insert meat probe. Smoke the pork until internal temperature reaches 160°F, or approximately 5 hours
Combine the apple cider vinegar and water in a spray bottle and shake. After smoking for 4 hours, spritz the pork with the apple cider vinegar mixture once per hour to help keep the meat moist.
When the pork reaches an internal temperature of 160°F, set the grill temperature to 275°F. To help retain moisture and speed up cooking, remove the meat from the grill and wrap it completely in a butcher's paper or aluminum foil. Place the wrapped meat back onto the grill and insert your meat probe. Smoke until internal temperature reaches 203°F, or approximately 4 hours.
If you decide to leave the pork unwrapped, then continue to spritz the pork with the apple cider vinegar every hour.
Once the pork reaches an internal temperature of 203°F, remove from the grill and allow it to rest while wrapped for at least 45 minutes.
If you are going to be resting the dish for longer than 1 hour, it is recommended to place it in a cooler.
Unwrap the butcher paper or aluminum foil from the pork and set aside the liquid. Transfer the pork on a baking sheet or cutting board and use two forks to shred. We recommend shredding the meat as close to serving time as possible.