Smoked Pulled Pork BBQ

Ingredients

• 6-8 pound pork shoulder
• Fire & Flavor Georgia Q Rub
• Fire & Flavor Stall Point BBQ Wrap
• Fire & Flavor Apple Chunks
• Fire & Flavor Lump Charcoal
• Fire & Flavor Disposable BBQ Gloves
• BBQ Sauce (recipe below)

Instructions

1. Prepare your smoker grill by making a two zone fire with lump charcoal, meaning charcoal on one side of the grill. If you have a Kamado grill, use your heat deflector plate. Once the lump charcoal is burning hot, add 3 Fire & Flavor smoking chunks. Pro tip: You don’t need a lot of charcoal as the chunks will be your fuel. 
2. Rub the spice mixture all over the pork shoulder. Pro tip: Rubbing mustard on the pork butt prior will make the rub stick better. 
3. Coat top grate with oil and place pork on the grill, fat side down over the side without the coals. Pro tip: If your grill allows for a drip pan, add that under this side of the grill grate. For additional moisture, you can add 50% apple cider, 50% apple cider vinegar then remainder as water to fill half the volume of your pan.  
4. Smoke the pork, with lid closed, maintaining temperature inside smoker between 225℉ - 250℉, for 3 hours or until a meat thermometer inserted into the thickest part registers 200℉. At this point, wrap the pork in the Stall Point BBQ Wrap and cook 3 more hours or until meltingly tender.
5. Remove the pork from the smoker, unwrap, and let rest for 15 minutes. Then, pull the bone and fat from the pork. Use a large cleaver or chef’s knife to chop the meat by hand. You may also use the Fire & Flavor Meat Claws at this step. 
6. Top bottom half of buns with 4 to 6 ounces of meat, and add a generous amount of sauce. Cover the bun tops. Serve immediately.

BBQ Sauce