Pin on Smoker Recipes
Soda. Yes, soda can make a good spritzing liquid, thanks to its high sugar content. The sugary spritz causes the bark of the pork to carmelize. This gives it a nice crust. Be careful, though, as a little bit of soda goes a long way when smoking a pork butt. Spritz too much, and you could end up with a burnt crust.
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Once the rub has set, only then should you spritz the pork. Then, spritz the meat every 30 to 45 minutes until you wrap the pork in aluminium foil. For the spritz liquid, use apple cider vinegar, or apple juice in a spray bottle. Continue wetting the surface of meat before wrapping in foil.
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If you decide to take this step, leave the pork shoulder alone for at least 3 hours. Don't be tempted to start spritzing before the smoker temperature has had a chance to stabilize. You also want the pork to form a solid bark during this time. Once you begin to spritz, repeat the process every 30 to 40 minutes.
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Place the pork on the smoker and smoke the pork for 7-8 hours. Prepare the apple cider spritz and spray the pork shoulder every hour or two to keep the pork tender and moist. Let the pork rest. Once the pork has reached an internal temperature of 190-205ºF remove the pork from the smoker and let it rest for 30 minutes.
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Spritz - After 3 - 4 hours of smoke, use a spray bottle to lightly spray the shoulder every 30 minutes until the internal temperature of the pork butt reaches 165 degrees F. Wrap - After the internal temperature of the pulled pork hits 165 degrees, wrap the shoulder in foil or butcher paper and reinsert your remote probe meat thermometer.
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Braise. Transfer the pork butt to an aluminum pan. Pour 1 cup of cherry cola over the pork butt in the pan and then cover tightly with foil. Return the covered pork butt to the smoker and cook at 225 degrees F until the internal temperature of the pork butt reaches 200 degrees F.
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Only spritz the pork butt after it has been in the smoker for 3 hours, then spritz every 30 to 40 minutes until the wrapping stage. Avoid spritzing the top fat, as it will slow the rendering process. The best liquids to spray onto the meat are apple cider vinegar, apple juice, beer, or broth.. "Pulled Pork Sliders - (How To Smoke a Pork.
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Smoking a pork shoulder yields a flavorful and tender piece of meat, and knowing how often to spritz pulled pork is a trick worth learning. Smoking meat takes patience and tools, so let's dive into the process below before you learn how to perfectly spritz your pulled pork for maximum flavor.
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Spritz along the way. After the first two hours, and when the rub has set, spritz your pork butt with apple cider vinegar. Continue to spritz the pork butt every hour, or as needed for the next 5-6 hours. The pork will visibly shrink and the fat cap will begin to split and start to crack at around the seven hour mark.
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32. Fruita, Colorado. Dec 5, 2010. #4. Mix it up, Donzi!!! I've heard of everything from soda pop to whiskey used in a spritz. Personally, I like spritzing, but agree with Sumosmoke - you can have excellent results with out it. One of my faves was using a mixture of Buttershots and Apple Juice.. If you do that, make a big batch and sample.
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Pat roast dry. Combine all rub ingredients and pat on all sides of roast, rubbing in well. Cover roast and let sit overnight in the fridge. When ready to cook, preheat smoker to 225 degrees and smoke roast directly on grill for 5 hours.
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Rub the pork with olive oil. This will help the rub stick to the pork. Sprinkle the prepared dry rub onto the pork butt and rub it in, making sure to cover the entire outside of the pork with the rub. Smoke the pork shoulder. Preheat the smoker to 275 degrees Fahrenheit. Place a water pan in the smoker filled with water.
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Coat the entire pork shoulder with mustard and season with Dad's all purpose rub. Set up the grill for indirect heat at 250 degrees. After the first hour on the grill, spritz the pork every hour with Dr. Pepper soda. Once the internal temperature of the pork reaches 170 degrees, remove the pork off the grill and time to wrap it up.
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Continue smoking low and slow until the internal temperature of the pork butt reaches 195-205°F (91-96°C). This is when the meat becomes tender and easily pulls apart. Once your pork butt reaches perfection, remove it from the heat. Unwrap it carefully. Feel free to take in the aroma that's been building.
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Close your smoker quickly to minimize heat loss. Repeat every 30 to 60 minutes until the pork's internal temperature reaches 165°F (74°C). Wrap the pork butt in aluminum foil, add any remaining spritz liquid to the packet, and continue cooking until the pork's internal temperature hits 195°F (90°C).
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Unwrap the pork and place it on a baking tray and use a basting brush to cover the pork in bbq sauce. Place the tray with the pork back on the hot smoker for a final 15 minutes to set the sauce. Take the pork off the smoker, cover the tray with foil and allow to rest for 30 minutes. Use two forks to shred the pork up.
