Smoked Pulled Pork Smoked pulled pork is a whole pork butt smoked low and slow on a pellet grill, overnight at 190°F then bumped to 250 to 275°F, and pulled at 190 to 200°F when it probes tender. Smoker temp 190°F overnight, then 250 to 275°F Pull temp 190 to 200°F, probe tender Wood Your…
Backyard Smoked Chicken Backyard smoked chicken is a half chicken seasoned with black pepper and a Texas-style rub, smoked at 375°F until the breast reaches 161°F, then glazed and finished over direct coals on a Weber kettle for char. Smoker temp 375°F (pellet grill) Internal temp 161°F, thickest part of the breast Finish Direct coals,…
Smoked Pork Belly Ramen Smoked pork belly ramen is a miso bowl built on a 12-hour pork neck-bone broth, finished with thin slices of pre-smoked pork belly seared to bring the bark back. It is one of the best uses for leftover competition pork belly. Broth simmer 12 hours, low rolling boil Broth base Miso…
Smoked Pork Belly Bánh Mì Smoked pork belly bánh mì is sliceable low-and-slow pork belly layered into a Vietnamese baguette with quick pickles and a spicy Dragon Fire Mayo. Smoke at 200°F, finish at 250 to 275°F, then pull at 190 to 195°F internal for clean slices. Smoker temp 200°F, then 250 to 275°F Internal…