How to Smoke Pulled Pork on Big Green Egg

Are you ready to take your backyard BBQ game to the next level? Look no further than the Big Green Egg, the ultimate tool for smoking pulled pork.

In this article, we’ll show you step-by-step how to achieve mouthwatering, tender pulled pork that will have your guests coming back for seconds. From choosing the right cut of pork to perfecting your smoking techniques, we’ve got you covered.

Get ready to impress with the juiciest, most flavorful pulled pork you’ve ever tasted.

Let’s get smoking!

Choosing the Right Cut of Pork

To smoke pulled pork on a Big Green Egg, start by choosing the right cut of pork. The most commonly used cut for pulled pork is the pork shoulder or Boston butt. This cut has a good amount of fat marbling, which helps keep the meat moist and tender during the long cooking process. It’s also a relatively affordable cut, making it perfect for smoking.

When it comes to cooking times, plan on smoking the pork shoulder for about 1.5 to 2 hours per pound at a temperature of around 225-250°F. This low and slow cooking method allows the meat to become tender and juicy, while also developing a delicious smoky flavor.

Now, let’s talk about the recommended smoking wood. For smoking pulled pork, use a hardwood that imparts a mild and sweet flavor. Hickory and applewood are two popular choices that work well with pork. Hickory provides a strong and smoky flavor, while applewood adds a slightly fruity taste. You can use these woods in the form of wood chips, chunks, or even pellets, depending on your preference.

Choosing the right cut of pork, understanding the cooking times, and using the recommended smoking wood are all key factors in achieving mouthwatering pulled pork on your Big Green Egg.

Preparing the Pork for Smoking

First, you’ll want to season and marinate the meat to enhance the flavors before smoking it on the grill. When it comes to preparing pork for smoking, there are a few options you can consider.

One popular technique is brining, which involves soaking the pork in a solution of salt, sugar, and spices. This helps to tenderize the meat and infuse it with flavor. To brine the pork, simply dissolve salt and sugar in water, add your choice of spices, and submerge the meat in the brine for a few hours or even overnight.

Another option for preparing the pork is to use a pork rub. This is a dry mixture of herbs, spices, and seasonings that you can rub onto the meat before smoking. A good pork rub can add depth and complexity to the flavors of the final dish. You can either purchase a pre-made pork rub or make your own by combining spices like paprika, brown sugar, garlic powder, onion powder, and black pepper.

No matter which method you choose, be sure to thoroughly coat the meat with the brine or rub and let it sit for a while to allow the flavors to penetrate. This will result in a delicious and flavorful smoked pulled pork that will leave your taste buds satisfied.

Seasoning and Marinades for Pulled Pork

When seasoning and marinating the pork for smoking, it’s important to consider the flavors you want to enhance. Whether you prefer a spicy kick or a sweet and tangy taste, there are various options to choose from. Here are some ideas to take your pulled pork to the next level:

• Dry rubs: Dry rubs are a popular choice for seasoning pork before smoking. They consist of a mixture of herbs, spices, and sometimes sugar, which add flavor and create a delicious crust on the meat. Some common ingredients in dry rubs include paprika, brown sugar, garlic powder, onion powder, and cayenne pepper.

• Brining methods: Brining is another technique that can greatly enhance the flavor and juiciness of your pork. It involves soaking the meat in a solution of water, salt, and sometimes sugar and spices. The brine penetrates the meat, adding moisture and flavor. You can experiment with different brine recipes, such as apple cider brine or a savory brine with herbs and spices.

• Marinades: Marinades are a great way to infuse your pulled pork with flavor. They typically consist of a mixture of acidic ingredients like vinegar or citrus juice, along with herbs, spices, and other flavorings. Letting the pork marinate for a few hours or overnight allows the flavors to penetrate the meat, resulting in a more flavorful end product.

• Combining methods: Don’t be afraid to combine different seasoning techniques to create a unique flavor profile. For example, you can start by applying a dry rub to the pork and then let it marinate in a flavorful brine before smoking. This combination of seasonings will add layers of complexity to your pulled pork.

Setting up the Big Green Egg for Smoking

Once you’ve properly set up the BGE for smoking, it’s important to maintain a consistent temperature throughout the cooking process. This is key to achieving that smoky, tender pulled pork you’re craving. Thankfully, there are a few temperature control methods you can use to ensure your Big Green Egg stays at the perfect heat.

One popular method is the ‘bottom vent and top damper’ approach. By adjusting the bottom vent to control the airflow and using the top damper to fine-tune the temperature, you can easily maintain a steady heat. Start by opening the bottom vent fully and then adjusting it gradually until you reach your desired temperature. Use the top damper to fine-tune the airflow and make smaller temperature adjustments.

Another method is the ‘water pan’ technique. Placing a water pan in the BGE helps regulate the temperature by acting as a heat sink. The water absorbs and releases heat slowly, helping to maintain a consistent temperature throughout the cooking process. Fill the water pan with hot water before placing it in the BGE, and monitor the temperature closely to make any necessary adjustments.

Now let’s talk about the different types of wood for smoking. The type of wood you choose can greatly impact the flavor of your pulled pork. Popular options include apple, cherry, hickory, and mesquite. Each wood imparts its own unique flavor profile, so don’t be afraid to experiment and find your favorite. Soak the wood chips in water for about 30 minutes before adding them to the BGE, as this helps them smolder and create that delicious smoky flavor.

Smoking Techniques and Temperature Control

To maintain a consistent temperature while smoking, you can adjust the bottom vent and top damper or use a water pan as a heat sink. Here are some techniques and tips to help you achieve the best results:

• Temperature Control: Monitor the temperature inside the Big Green Egg using a digital thermometer. Adjust the bottom vent to control the airflow and increase or decrease the heat. The top damper can also be adjusted for fine-tuning the temperature.

• Smoke Ring Formation: The smoke ring is a pinkish layer that forms on the surface of the meat. To enhance the formation of a smoke ring, use wood chips or chunks that produce a lot of smoke, such as hickory or applewood. Soak the wood chips in water for 30 minutes before adding them to the charcoal for a slower and smokier burn.

• Wood Chips or Chunks: When smoking on the Big Green Egg, choose wood chips or chunks that complement the flavor of your meat. Mesquite gives a strong, smoky flavor, while fruitwoods like apple or cherry add a subtle sweetness. Experiment with different combinations to find your favorite.

• Water Pan: Using a water pan can help regulate the temperature and add moisture to the cooking environment. Place the water pan on the plate setter or directly on the charcoal. The water will evaporate, creating a humid atmosphere that prevents the meat from drying out.

Pulling and Serving the Perfect Pulled Pork

When it comes to serving the perfect pulled pork, there are two key points to consider: the ideal serving temperatures and whether or not to use sauce.

The ideal serving temperature for pulled pork is around 165-175°F, which ensures that the meat is tender and juicy.

As for sauce, it ultimately comes down to personal preference – some people prefer to enjoy the natural flavors of the pork, while others like to enhance it with a tangy or sweet sauce.

Ideal Serving Temperatures

The ideal serving temperatures for smoked pulled pork on the Big Green Egg are around 145 to 160 degrees Fahrenheit. Achieving the perfect temperature is crucial for ensuring that your pulled pork is juicy and tender.

Here are some tips to help you serve your pulled pork at its best:

• Resting the pork before serving: Allowing the meat to rest for about 20-30 minutes after cooking helps retain its juices and enhances the flavors. This step is essential for achieving moist and succulent pulled pork.

• Pairing sides and sauces with pulled pork: Pulled pork is incredibly versatile and can be enjoyed with a variety of sides and sauces. Consider serving it with coleslaw, baked beans, cornbread, or pickles. Additionally, try different barbecue sauces like tangy vinegar-based or sweet and smoky options to complement the rich flavors of the pork.

Sauce or No Sauce?

Saucing your smoked pulled pork can add a burst of flavor and moisture to each bite.

The debate between dry rubs and wet marinades for smoked pulled pork is a hot topic among barbecue enthusiasts. Some believe that the natural flavors of the meat should be the star, and prefer to use only a dry rub to season their pork. This allows the smoky flavor to shine through without any added sauce.

On the other hand, there are those who love the tangy and sweet flavors that a good barbecue sauce can bring to the table. Whether you choose to sauce or not to sauce, there are a variety of flavor options to explore. From spicy and bold to sweet and tangy, the choice is yours.

Experiment with different sauces and find the one that perfectly complements your smoked pulled pork.

Conclusion

So there you have it, a step-by-step guide on how to smoke pulled pork on a Big Green Egg.

By choosing the right cut of pork, preparing it properly, and using the right seasonings and marinades, you can create a truly delicious and tender pulled pork.

Setting up your Big Green Egg correctly and using the right smoking techniques and temperature control will ensure that your pork is cooked to perfection.

Finally, pulling and serving the pork with your favorite barbecue sauce will complete this mouthwatering dish.

Enjoy!