Quote:
Originally Posted by CroFlames
Ok so I pulled the trigger on a pellet smoker (Pit Boss).
So far I like the build and I did an initial burn and I’m ready to bbq.
One of my favorite things is pulled pork. On my old kettle charcoal, I would do the water in a pan under the meat trick. I would get fantastic bark, the distinct reddish smoke ring and the meat wasn’t dried out.
How does one do this on the pellet and achieve similar results?
Thanks pit masters
|
Prepare meat the same way, same rub, etc. Place on grill. Set smoker to 225F. Smoke until finished (I usually go to ~200F). I did this overnight Saturday into Sunday on my Traeger - I had a 9 lb pork shoulder and it took about 12 hours, so I put it on before bed and ate it for lunch. Thick bark from the rub, deep red smoke ring, soft moist meat inside.
You probably want to go fat side down (as the heat comes from below) for a pellet smoker, although opinions vary on that.