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 mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 40 minutes mins
Course Main Course
Cuisine American
- 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
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
Keyword BBQ, cooking, foodie, pork, pulledpork, recipe