Posts Tagged ‘Masterbuilt Electric Smoker’

Smoked Pulled Pork Barbecue

I have been wanting a smoker for quite awhile and finally this summer I purchased a Masterbuilt smoker. I am no pro, but I have been having a good time perfecting the art of smoking.

First of all, I’ll tell you a little bit about the smoker I chose and then I will share with you the recipe I am using. I chose a Masterbuilt electric. I liked the front door opening and three easily accessible racks. It’s not too big but big enough.  it is easy to regulate, has a moisturizer pan and a wood chip tray. The only thing I wish was different would be for the wood chip tray to be accessible to refill without having to open the door. It has a nice size drip runoff hole in the bottom. I saved a few dollars and did not chose the glass door front because this is a smoker and the glass would be smoked up in one use and you wouldn’t be able to see in it. I am very happy with my choice. I would rate it a 4.75 star and the only reason for not the 5 would be the wood chip tray. But seriously, it really is not a big deal.

 

The temperature gauge is on the front of the door.

After talking to other smoker owners, browsed recipes online and experimented, I have finally come up with a recipe we really like. Everyone is different, but we prefer the vinegar-based style from North Carolina over the ketchup based.

Now for my recipe….

Rub for pork butt: This will do a 4-5 lb. I double it for an 8-10 lb. Rub on all sides of the butt and let set (refrigerate) several hours or overnight before smoking.

  • 2 tsp. garlic powder
  • 2 tsp fine black pepper
  • 2 tsp. onion powder

 

Moisturizer for smoker: This goes in my pan in the smoker. (double for 8-10 lb).

  • 1 c. water
  • 1 T. “Better than Bouillon” (ham flavored)
  • 1/4 c. apple cider vinegar

Preheat the smoker to 210-225 degrees. I lay the pork butt on the rack in my smoker and use the moisturizer in the pan and Hickory chips in the smoker box.  Presoak the chips in water a few minutes. I soak a handful and when I use them, then I start soaking another handful. It takes about 2 lbs. altogether.

Smoke 4-5 hours. I remove the butt from the smoker and lay  on a foil line pan, drizzle with the unevaporated moisturizer from the smoker (with all the meat drippings) over the meat and wrap tightly with foil.

Insert a meat thermometer into the middle of the butt but don’t hit the bone, I poke it through the foil. Bake (250 degrees) in the smoker (or you can use the oven) for several more hours until the thermometer reads 200 degrees. Remove from smoker and let the wrapped meat “rest” for at least 15-30 mins. Can do longer-several hours. I started this 8 lb. butt at 7 a.m. this morning, smoked it until 12 and then finished cooking in the smoker at 3 p.m.

I used my Kitchen Aide mixer with the paddle to shred my meat. It works like a charm, shreds it beautifully and only takes a minute. I do half of the meat at a time.  I pour any juices left in the pan on the shredded meat and then add salt to taste.

 

My favorite smoking tool are my “Bear Claws”. They are great for handling the big hunk of meat cold or hot. The cooked meat doesn’t fall apart using them and it is also great for picking up the shredded meat. I ordered mine online.

I have worked on a homemade hamburger buns to eat with the pork.  You want to talk about a good meal…….!!!

Link to Hamburger Bun recipe.

Additional sauce if desired to serve:

  • 1/2 cup white vinegar
  • 1/2 cup apple cider vinegar
  • 2 tsp. brown sugar
  • 1 tsp salt
  • Crushed red pepper flakes-if you like it spicey

This will keep in the refrigerator for several weeks.

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