How to Smoke Pulled Pork in an Electric Smoker

How to Smoke Pulled Pork in an Electric Smoker

A simple smoked pulled pork cooked in an electric smoker

Course Main Course

Cuisine American

Prep Time 20

Cook Time 10

Total Time 10 20

Servings

Calories 616kcal

Author Jordan Hanger

Equipment

Ingredients

10 lb bone-in pork butt
1 tbsp SPG
1 tbsp BBQ rub I used our Smoke Kitchen Honey Garlic rub
1 cup apple juice half for spritzing

Instructions

Preheat your electric smoker to 250°F and add the wood chips of your choice and fill the water pan. Place a foil pan underneath the grate your pork will be sitting on to catch the drips.
Season your pork with a layer of SPG and then another layer of your favorite BBQ seasoning. Let the pork sit for 20 minutes.
Place your pork on the grate and stick a temperature probe in to monitor the temperature. Only open the smoker to add wood as needed or spritz, about every 45 minutes.
Smoke the pork until it reaches an internal temperature of at least 165°F, and you are happy with the bark formation. Remove the pork from the smoker.
Remove the foil pan that was underneath your pork and place the pork in it. Add the remaining ½ cup of apple juice, and wrap tightly with foil.
Place the pork back in the smoker and continuing cooking until it reaches an internal temperature of 205°F.
Remove the pork from the smoker and rest for at least 1 hour before shredding.
Check the seasoning after shredding, you may need to add more.

Notes

Pork Butt. I prefer a bone-in pork butt, but a boneless butt will work just as well.

SPG is equal quantities of salt, pepper, and garlic powder.

What sort of wood should I use to smoke with? I used Pecan and Cherry wood chips. You get the savory from the pecan and the sweetness and color from the cherry.

Nutrition