Smoked Pulled Pork

Directions

• Rub the Smoked Pulled Pork Ahead of Time
• Make the Homemade BBQ Rub.
• Liberally sprinkle BBQ Rub on all sides of the Boston butt roast and rub it into the meat. Be sure to reserve 2 Tablespoons of rub for the Homemade BBQ Sauce.
• Place roast in a one-gallon resealable bag.
• Refrigerate on a sheet pan overnight for at least 12 hours.
• Prep the Smoked Pulled Pork
• Remove the Boston butt roast from the refrigerator 30-60 minutes before smoking.
• Remove from bag and place fat side down on sheet pan to let the rub dry some.
• Insert a leave-in grill thermometer so that the probe tip is at the center of the roast.
• Prep Your Outdoor Electric Grill
• For Smoked Pulled Pork, put 1/3 cup wood pellets in the smoker tube. Evenly distribute the pellets in the tube.
• Uncover grill. Plug into the outlet and press Reset, Test, and Reset again on the cord’s safety device.
• Place the smoker tube toward the back of the grill, close the lid, and preheat for 30 minutes on High.
• Grill the Smoked Pulled Pork
• After your outdoor electric grill has preheated, place the roast on the grill fat side up. Keep the lid closed until it is done.
• Smoke on Low Heat (230F, for the Weber Q1400 the line between sections 2 and 3 – see Outdoor Electric Grill Cooking) for about 1.5 hours per pound until the center reaches an internal temperature of 205F.
• Remove the roast and wrap it in a sheet of heavy-duty aluminum foil on a sheet pan without removing the thermometer.
• Let rest for 10 minutes. Then, remove the thermometer and completely close up the foil.
• Wrap the foil-wrapped roast in two layers of bath or beach towels and place it in a cooler with another folded towel on top of the roast.
• Leave roast in the closed cooler for 1-3 hours to tenderize until ready to serve.
• Make the Homemade BBQ Sauce.
• Unwrap the roast, shred it on a platter with two forks (removing any fat), and serve your smoked pulled pork with the BBQ sauce!
• Clean Your Outdoor Electric Grill
• After removing the Smoked Pulled Pork, close your outdoor electric grill lid and set it on High for 10 minutes.
• Turn the grill off. Leave the lid closed for at least 10 minutes or until you are ready to clean the grill.
• While the grill is still warm, brush the grill grate with a stainless steel grill brush. Do NOT use a metal scraper that might be on your grill brush.
• Leave the lid open to let the grill cool down and wood pellets burn out.
• Lift the grates and use a plastic putty knife to lightly scrape debris from the bottom of them and the lower bowl through the hole into the drip pan.
• Wipe the grates and the inside of the lid with a dry paper towel to remove any remaining loose debris.
• Remove the aluminum foil drip pan liner.
• Careful to make sure the smoker tube is cool, empty ash from the smoker tube into the drip pan liner. Place a small amount of water on the ash in the pan to ensure the ash is wet and cold.
• Wipe the drip pan out with a paper towel into a trash can and wash it with hot water and soap. Dry and return to grill.
• Unplug the grill and replace the cover.