The popular pulled pork is an excellent example of tailgating in BBQ parties based in home or through the weekend dinners. It usually requires a special cooking technique known as slow cooking.
This is why it requires you to have a slow cooker or a charcoal grill, gas grill or a smoker. But the best way to smoke pulled poke is without any doubt through an electric smoker specially with Masterbuilt 40 Electric Smoker.
But before you start smoking your pulled pork in an electric smoker, you need to decide on the kind of wood chips you’ll be using. The basic idea is to select woodchips that best compliment the natural Smokey flavors of this tasty meat.
Here is a little guidance when it comes to selecting the right chips to smoke pulled pork:
Apple wood chips – Apple wood is naturally fruity and mild in nature. In order to get the apple flavor into your pulled pork, you are going to need plenty of cooking hours.
Maple – these wood chips are rather mild in flavor than the rest of chips available in the market. It takes time to burn but it is also the sweetest wood chips from all other wood chips available.
Hickory – This hard wood is an excellent choice because it has a very strong and sweet taste that tastes a lot like bacon, hence it is often one of the best choices when you are smoking pork. The wood itself burns slow and strong and has a great combination factor with other woodchips. For example, you can mix it with maple and apple to get a distinct new taste. Hickory wood chips are also excellent when it comes to smoking large cuts of any kind of meat. They work best with pulled pork.
Pecan – If you want a nutty, fruity and rich flavor to compliment your pulled pork, then these wood chips are great to go for. They burn slow and cool that makes them a great combination to add with mesquite or hickory if you prefer more of a bacony taste.
Mesquite – this hard wood has a very dense smoke and gives you a very good burned flavor. It burns super fast and hot and produces a lot of smoke. It is best used with other wood chips like pecan to enhance the basic smoke taste into something very new and flavorful.
How to Smoked Pulled Pork In An Electric Smoker
- 5-8 lbs pork shoulder or butt
- ¾ cup molasses
- 2 quarts water
- 12 ounces salt (pickling)
For the Rub
- 1 tsp fennel
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp coriander
- 1 tsp onion powder
- Let pork rest into brine for about 8-12 hours. Pork must be completely submerged.
- Dry the meat down. Put on the rub on meat making sure it is fully covered.
- Add desired wood chips to electric smoker and start preheating at 225 F.
- Smoke the meat for 10-12 hours at 190-200 F.
- Let the meat rest for at least an hour before serving.