How to make smoked pulled pork in a Bradley Smoker. In this video, Joe does a little experiment to see if there’s a difference between pulled pork made with and without mustard. Watch this video to see the interesting results!
Check out our food smoking blog for some creative recipes: https://bit.ly/2I1XtoU
0:00 Introduction
0:47 Preparing the rub
4:13 Adding the mustard for the taste test
5:56 Smoking time
7:48 End result and comparison Ingredients:
Ingredients
1.4 kilos of pork roast
For the rub:
2 teaspoon salt
2 teaspoon paprika
1 teaspoon garlic powder
2 teaspoon black pepper
Directions
- Measure 1% of salt per 1000 grams = 14 grams of salt per roast portion
- Then add two teaspoons of paprika onto the salt and 1 teaspoon of garlic and 2 teaspoons of course ground pepper
- Use a shaker and baste the cure onto the one roast
- Then pop it onto the Bradley Smoker rack
- You will add mustard onto the other roast then pat the cure on
- Then load both roasts into the smoker.
- Smoke at 240F (115.6C), cook time 8-9 hours, smoke time 3 hours with 9 hickory bisquettes
- After 3 hours take out the roasts
