Hickory Smoked Pulled Pork - Dallas News | myFOXdfw.com

Hickory Smoked Pulled Pork

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Serves 10 to 12

Smoking Temperature: 225 to 250 degrees F

Smoking Time: 45 to 60 minutes per pound

Kindling: Hickory Log: quartered

1 (4 to 6-pound) pork butt, bone-in


½ cup salt

1 cup sugar

¼ cup paprika

1 ½ tablespoons granulated garlic

½ tablespoon ground cumin

1 ½ tablespoons lemon pepper

Place the pork butt on a clean sheet tray, and allow it to come to room temperature.

Place some kindling and a few pieces of newspaper sprinkled with canola oil inside the firebox in your smoker and light it. Once the fire burns steadily, (in about 3 to 4 minutes), add a hickory log. Bring the temperature inside your smoker to between 225 and 250 degrees F. (Make sure your thermometer is calibrated correctly)

Place the pork butt fat side up in the center of a piece of foil that is 1 ½ foot square. Sprinkle rub over the entire pork butt and rub it in with your hands. Fold up the sides of the foil to make a bowl, and place the pork but on the smoker.

Place a foil loaf pan full of water in the smoker as close to the firebox as possible. Replenish the water in the pan as needed.

While maintaining a temperature between 225 and 250 degrees F, smoke the pork for 8 to 9 hours (45 to 60 minutes per pound).

You will need to check your temperature, adjust the vent, or replenish the wood, every 20 minutes during the smoking time.

Don't flip, turn, or poke with a fork at any time during this smoking process. When a thermometer reads between 190 and 200 degrees F, the pork is done. At Dickey's, we perform what's called a "fork test." Place a meat fork in the top part of the pork butt and turn it gently. If the meat is done, it should turn without resistance.

Place the smoked pork on a chopping block and let it rest for 15 to 25 minutes before you pull it. Do not forget as you "pull" you will need to remove the bone from the center of the pork. I don't use knives of any sort for pulled pork. I use the "Grab, Squish, and Tickle" technique.

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