This document provides instructions for making pulled pork using a meat smoker. It describes the key components of a smoker, recommends using pork shoulder or Boston butt, and details how to season the meat, add wood for smoking, monitor temperature, mop the meat, and know when it is done by checking the internal temperature and ease of pulling the meat. The overall process is described as a low and slow cooking method using smoke to flavor the meat.

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