Pulled Pork on the ProQ Excel smoker
Last time we did pulled pork we made a version in the oven, this time we are going back to basics and making a giant Boston Butt on the ProQ Excel smoker and it's amazing, simple as that.
Equipment
- 1 ProQ bullet smoker
Ingredients
- 4½ kg Boston butt bone
- Texas barbecue rub
- 300 ml apple cider vinegar unfiltered
- 2 cans pilsner beer
- 4 tbsp ketchup manis
- 3 tbsp barbecue rub
- 6 pieces ginger
- 5 bay leaves
Instructions
- start by seasoning the meat with the Texas barbecue rub on all sides
- let it rest for 10 minutes
- in the ProQ smoker set up the briquettes all around the edges and using the fire starter with lid briquettes add them in the middle
- once the temperature reaches 124℃ - 255℉ put the meat in the center of the smoker, close the lid and let cook for 6 hours
- let the temperature rise to 140℃ - 284℉
- add some chunks of french oak wood
- in a big pot add 2 pilsner beers
- add the unfiltered apple cider vinegar
- add the ketchup manis
- add the barbecue rub
- add the bay leaves and bring it up to a simmer
- once the internal temperature of the meat, in the smoker, reaches 73℃ - 163℉ transfer it to a roasting pan and fill the bottom with the barbecue sauce
- cover it with aluminum foil
- place it in the smoker and close the lid
- let it cook for 2 hours at 160℃ - 320℉ temperature
- take the meat out and shred it
- ready to serve