Viking QSC200SS Cookbook - Page 7

Notes: Pork "Pulled" Pork This traditional Southern-style pork takes a little advanced preparation, but cooks up practically unattended. Extra Gear A V-Rack with Drip Pan can be used to help cook your pork over indirect heat and also to catch drippings, preventing flare-ups. For the Rub 4 tablespoons paprika 4 tablespoons salt 3 tablespoons ground black pepper 4 tablespoons granulated sugar 4 tablespoons brown sugar 2 tablespoons ground dry mustard 1 tablespoon ground cayenne pepper 1 tablespoon granulated garlic or garlic powder Other 1 6 to 8 pound pork Boston butt roast 1 handful apple wood of hickory chunks Water Combine rub ingredients in a bowl and massage half of the rub into the meat. Cover the bowl with plastic wrap or store the remaining rub in a zip-top plastic bag. Place the pork in a 2-gallon zip-top freezer bag and refrigerate overnight. In the morning, massage the pork with the remaining rub and set aside at room temperature while lighting your C4. Place the wood chunks in a bowl, cover with water and set aside to soak. Preheat C4 to 200-220ºF Drain the wood chunks and sprinkle a few over the hot coals. Return rack to C4 and add pork. Close dome, adjust top damper almost completely closed and bottom damper halfway closed. Smoke, keeping C4 temperature between 200-250 degrees F, for 1 1/2 hours per pound - approximately 12 hours for a 7-pound Boston butt. Add a few additional wood chunks every hour. Pork is done when internal temperature registers 180200ºF on an instant-read or digital meat thermometer. Remove pork from the smoker and cool at room temperature for 15 minutes, until meat is cool enough to pull with your fingers. Shred or chop the meat and serve with your favorite barbecue sauce. Makes 8 to 10 servings 7