Are you ready to take your barbecue skills to the next level? Look no further than smoked pulled pork on a Weber kettle. This mouthwatering dish is a true crowd-pleaser and will have your guests coming back for seconds. In this article, we will guide you through the process of cooking the perfect smoked pulled pork using a Weber kettle grill.
Ingredients:
- 1 pork shoulder (also known as pork butt)
- For the rub:
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- Wood chunks (hickory or applewood work well)
- Weber briquettes
Step 1: Prepare the Rub
Start by combining all the ingredients for the rub in a bowl. Mix well, ensuring there are no lumps. The rub will add flavor and help form a delicious crust on the pork.
Step 2: Apply the Rub
Take the pork shoulder and generously rub the mixture all over the meat. Make sure to cover all sides, ensuring an even distribution of flavor.
Step 3: Prepare the Weber Kettle
Now it's time to get your Weber kettle ready for smoking. Start by filling the charcoal chamber with Weber briquettes. You will need approximately two measuring cups of briquettes to reach a temperature of around 135°C.
Add a few wood chunks to the briquettes. Hickory or applewood chunks work particularly well with pulled pork, offering a smoky and slightly sweet flavor. Remember to place a drip pan on the diffuser plate to collect the fat from the meat.
Step 4: Smoke the Pork
Once your Weber kettle is prepared, it's time to place the pork shoulder on the cooking grate. Close the lid and let the magic happen. Smoke the meat for 8-10 hours, maintaining a steady temperature of around 135°C until the pork reaches an internal temperature of at least 88°C.
During this time, the smoke will infuse the meat, resulting in a tender and flavorful pulled pork. The low and slow cooking process allows the connective tissues in the meat to break down, resulting in a moist and melt-in-your-mouth texture.
Serving Suggestions
Once your smoked pulled pork is ready, it's time to enjoy the fruits of your labor. Serve the pulled pork on a fresh bun or roll, accompanied by your favorite barbecue sauce. Coleslaw and pickles make excellent toppings, adding a refreshing crunch to the dish. Pair it with some classic barbecue sides like baked beans, cornbread, or potato salad for a complete meal.
Frequently Asked Questions
What is the ideal internal temperature for pulled pork?
The ideal internal temperature for pulled pork is around 88°C. At this temperature, the meat becomes tender and easy to shred.
Can I use a different type of wood for smoking the pork?
Absolutely! While hickory and applewood are popular choices for smoking pulled pork, you can experiment with different types of wood, such as cherry, mesquite, or pecan, to create unique flavors.
Can I smoke pulled pork on a gas grill?
While a gas grill can be used for indirect cooking, it may not provide the same smoky flavor as a charcoal grill or smoker. However, you can try using wood chips or a smoker box to infuse some smokiness into the meat.
How long should I let the pulled pork rest before serving?
Allow the pulled pork to rest for about 20-30 minutes before shredding and serving. This will allow the juices to redistribute, resulting in a more flavorful and moist end product.
In Conclusion
Smoking pulled pork on a Weber kettle grill is a rewarding and delicious experience. With the right technique and a little patience, you can achieve mouthwatering results that will impress your family and friends. So fire up the grill, get your ingredients ready, and enjoy the smoky and succulent flavors of this classic barbecue dish.
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