The Smoke Tube Cocktail Method
With our smoke tube cocktail method, you can use the BBQ pellets you already have in the backyard to infuse wood-fired flavor into any of your favorite drinks.
Your Guide To Perfect Pulled Pork
Smoked pulled pork is a classic barbecue staple with many regional variations. Follow our tips for juicy, tender pulled pork that shreds easily—perfect for feeding a crowd or using in other recipes.
What cut of meat should I use?Use a pork shoulder (Boston butt), 5–12 lb. bone-in for maximum flavor and even cooking.
How many pounds per person?Plan on ⅓–½ lb of finished meat per person, accounting for 30–40 % weight loss during cooking.
How to season pulled pork View our injected pulled pork recipe , then choose a dry rub like Homestyle Pork Rub or Sweet Heat Rub . Inject or rub thoroughly and let rest 30 minutes before cooking.
How to cook pulled porkSmoke at 200–250 °F until the internal temperature reaches 195–205 °F (about 2 hrs per pound at 225 °F), until the meat yields easily to a probe or fingertip.
Fat side up or down?Place the fat cap toward the heat source (usually down) to baste the meat as it renders.
Which pellet blend is best?Choose a mild-to-medium smoke like Hickory Blend or Classic Blend .
Pulled Pork Recipes
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