Pulled Pork on the ProQ Excel smoker

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.
Prep Time 40 minutes
Cook Time 6 hours
Total Time 6 hours 40 minutes
Course Main Course
Cuisine American
Servings 16 people

Equipment

  • 1 ProQ bullet smoker

Ingredients
  

  • 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

Video

Keyword BBQ, cooking, foodie, pork, pulledpork, recipe
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