Jayell Smoke House makes smoked pulled pork

Creator of Jayell Smoke House BBQ products (sauce and rubs) demonstrates smoke pulled pork, perfect Super Bowl game day fare. 

The Made in Michigan product is sold at limited grocery stores in metro Detroit, including Hollywood Markets in Royal Oak, Madison Heights and Troy, as well as area farmers markets. Stache International Deli (located on 1416 E. Fisher Fwy in Eastern Market) also offers Jayell's Bavarian Root Beer BBQ sauce. 
 
For more information or to buy products online, CLICK HERE.
 
Smoked Pulled Pork
 
Ingredients
  • 1 pork butt (avg size 6-7 lbs)
  • 1 or 2 packs of Jayell's Medium Pork Rub
  • 12 oz of Apple Juice
  • 1 bag of wood chips/chunks (Hickory, apple, or mesquite) (oven- Liquid smoke, hickory, apple or mesquite)
  • Water (to put in your water pan)
  • Cole Slaw- Optional 
 
Total time: 14 hours
Prep time: 15 mins
Cook time: 12 hours (smoker) (6 hours in oven)
 
 
Directions
  1. Rinse pork butt in sink with cold water. Pat dry with paper towel.
  2. Sprinkle Jayell's Medium Pork Rub evenly on all sides of pork butt
  3. Start your smoker and get up to 225° F (remember to add water to your water pan).  (If you are using an oven, pre heat your oven to 300° F)
  4. Once smoker is to temp. Place pork butt in smoker fat side up. Add your choice of wood to your smoker. (Using oven, place pork butt in a roasting pan fat side up.  Add water, apple juice to bottom of pan.  If you would like a smoky flavor add 1 tbsp of Liquid smoke)
  5. Every hour open up smoker and add water to water pan, spray the pork butt with apple juice , and add more wood. (Using an oven, use a baster and baste the pork butt with the water, apple juice mix in the bottom of the pan.)
  6. Repeat until you reach internal temp of 185°.  Once you reach 185° pull pork butt out of smoker and wrap with tin foil. (do the same if you are using an oven). Place back in smoker/oven.
  7. After 1 hour from wrapping, temp pork butt.  Temp should be right around 195-200°.  Once it reaches 195° or above (don't go over 208°), pull pork out of smoker or oven and let rest for 1 hour.
  8. After the pork butt has rested, remove tin foil and with gloves on (caution meat still is hot) start pulling the pork butt.  Remove fat and bone. 
  9. Pick your favorite rolls or buns (recommend a Hawaiian Roll) and place 1/4 lb of pulled pork and top with your favorite Jayell's BBQ sauce. ( can also add cole slaw to sandwich.)
 
*Note - about 6 to 8 hours in when the pork butt gets internal temp of 160-165° there will be a stall time. Which means that the pork internal temp will remain 160-165° for about 2 hours.  The temp will not go up.  This is normal.  The temp will start to raise after a few hours.  To speed up this process you can wrap the pork butt with tin foil (you can do this before the internal temp reaches 185°).
 
 

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