Pulled Pork

27 05, 2015

Tasty and Tender Smoked Pulled Pork

By |May 27th, 2015|Newsletters, Pork|16 Comments

Smoked pulled pork made from pork butt is a lot easier than most folks realize and although it does take more than 14 hours to produce at normal smoking temperatures, it can be done in almost any smoker and made to taste great regardless of skill level. Share:    Get the Recipes for Jeff's Rub and Sauce One [...]

21 08, 2014

How to Make Smoked Pulled Pork

By |August 21st, 2014|Newsletters, Pork|10 Comments

One of the most versatile meats in barbecue is the smoked pork butt or Boston butt from which we get the famous smoked pulled pork. From the pork butt we also get smoked pork steaks, smoked country style ribs and even pork burnt ends. In this recipe, I am simply going to show you how to take a pork [...]

22 08, 2013

Hot & Fast Bourbon Smoked Pulled Pork

By |August 22nd, 2013|Newsletters, Pork|20 Comments

I know that smoking meat is all about low and slow and especially for things like smoked pulled pork but what happens when you just don't have the 12-16 hours required to smoke a pulled pork? Do you just give up and go to your local barbecue restaurant? Absolutely not! If you are severely limited on time [...]

14 08, 2013

Smoked Mac & Cheese w/ Bacon & Pulled Pork

By |August 14th, 2013|Newsletters, Pizza/Bread & Pasta, Sides|16 Comments

This week I am going to show you how to make smoked mac and cheese and if you are a mac and cheese lover like I am, then you will appreciate this recipe beyond words! The smoke goes with the cheesiness like it was just meant to happen and you seriously will not believe your [...]

6 10, 2012

Pork Shoulder Recipe

By |October 6th, 2012|Pork|51 Comments

This is my pork shoulder recipe from bringing home a pork shoulder to preparing it with my very own original my very own original rub recipe to smoking it up delicious. Now you must understand that an actual pork shoulder is very big and most of us usually only smoke a pork butt or a pork [...]

6 10, 2012

FAQ – Smoking Time for a 5 Pound Pork Butt and Best Rub for Beginner

By |October 6th, 2012|Pork|13 Comments

Q: i am looking to smoke a pork shoulder picnic roast for the first time. It will be smoked in a smoker with an offset firebox. It weighs about 5 lbs and i was wondering how much smoke time do you think it should have and what would be the best rub for a beginner. [...]

6 10, 2012

BBQ Pulled Pork – The Best Mistake I Ever Made

By |October 6th, 2012|Pork|35 Comments

Something wonderfully bad happened a few weeks ago concerning some bbq pulled pork I was smoking and I just have to share it! It all started when the guys from the church pumpkin patch asked me to bring some bbq pulled pork. I said sure (I never pass up an opportunity to [...]

9 08, 2012

Smoked Stuffed Bell Peppers – with Brisket and Pulled Pork

By |August 9th, 2012|Beef, Newsletters, Pork, Vegetables|2 Comments

Hello newsletter friends and welcome to the August 9 edition of the smoking meat newsletter. I have a special place in my heart (or maybe it's my stomach..) for stuffed peppers. How well I remember my mother making these for dinner on many occasions and it was always a wonderful thing. The meat inside was [...]

29 09, 2011

Smoked Pulled Pork and 4 Amazing Recipes for Using It

By |September 29th, 2011|Appetizers, Newsletters, Pork|11 Comments

Hello and welcome to this edition of the smoking meat newsletter. I am very excited to share the newsletter with you this time as we celebrate the amazing flavor of smoked pulled pork by using it in some out of the box ways. I have put together a few recipes demonstrating how easy and wonderful [...]

3 03, 2011

Stoker Review with Pulled Pork – March 3, 2011 Newsletter

By |March 3rd, 2011|Equipment, Newsletters, Pork|0 Comments

I met Kenny at rocksbarbque.com via email about a year ago or so and when I let him know that I would like to do a review of his Stoker Power Draft System that I'd heard so much about, he promptly sent me an entire setup for my 22.5 Weber Smokey Mountain cooker. In this [...]