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Pulled Pork on the Yoder Flat Top Charcoal Grill

This delicious Pulled Pork on the Yoder Flat Top Charcoal Grill comes our way from Smokin’ Joe’s Pit BBQ: “This pulled pork cook was a request by a few Yoder Flattop owners but this pulled pork can also be cooked on any large charcoal grill. The flavor of this pork shoulder was very good backyard flavor and it’s totally different than pulled pork made on an offset or drum smoker. If you have a Yoder Flattop, I highly recommend that you give this pulled pork recipe a try.” Thanks, Joe!


Recipe from @SmokinJoesPitBBQ on YouTube
Watch the recipe video here: https://www.youtube.com/watch?v=no33QdOuruM

INGREDIENTS

  • One Bone-In Pork Shoulder
  • Yellow Mustard
  • Lump Charcoal
  • Two to Four Wood Splits
  • Your Favorite BBQ Rubs

INSTRUCTIONS

Prep Your Pork Shoulder
  1. Trim the loose fat from the pork shoulder and trim away the fat cap as well
  2. Coat the entire pork shoulder with yellow mustard
  3. Generously coat with your favorite BBQ rub covering all sides
Set up your Yoder Smokers Flat Top Charcoal Grill for Smoking
  1. Lower your charcoal grate to the bottommost position
  2. Remove one of the grates and slide the remaining grate to the center of the grill
  3. Fire up a coal bed on EACH side of the grill using about 1.5 chimneys for each of the two coal beds
  4. Once the coals are hot and ready, place one wood split on top of each coal bed, leaving the lid open
  5. When the wood splits catch fire, place your pork shoulder (fat side up) on the center of the grate
  6. Close the lid, then adjust the grills intake vents and exhaust stack to about 1/4-inch of the way open
  7. After about four hours with grill temps at 330-350°F the pork shoulder should be ready to wrap
  8. Carefully remove the pork shoulder, wrap tightly in foil, then place back on the grill
  9. Continue to smoke the pork shoulder until reaching an internal temperature of 190-205°F
  10. Remove from the grill, keep it wrapped, and let it rest for one hour
  11. Unwrap, shred, and enjoy!
426 Views | 0 Comments

Pulled Pork on the Yoder Flat Top Charcoal Grill

This delicious Pulled Pork on the Yoder Flat Top Charcoal Grill comes our way from Smokin’ Joe’s Pit BBQ: “This pulled pork cook was a request by a few Yoder Flattop owners but this pulled pork can also be cooked on any large charcoal grill. The flavor of this pork shoulder was very good backyard flavor and it’s totally different than pulled pork made on an offset or drum smoker. If you have a Yoder Flattop, I highly recommend that you give this pulled pork recipe a try.” Thanks, Joe!


Recipe from @SmokinJoesPitBBQ on YouTube
Watch the recipe video here: https://www.youtube.com/watch?v=no33QdOuruM

INGREDIENTS

  • One Bone-In Pork Shoulder
  • Yellow Mustard
  • Lump Charcoal
  • Two to Four Wood Splits
  • Your Favorite BBQ Rubs

INSTRUCTIONS

Prep Your Pork Shoulder
  1. Trim the loose fat from the pork shoulder and trim away the fat cap as well
  2. Coat the entire pork shoulder with yellow mustard
  3. Generously coat with your favorite BBQ rub covering all sides
Set up your Yoder Smokers Flat Top Charcoal Grill for Smoking
  1. Lower your charcoal grate to the bottommost position
  2. Remove one of the grates and slide the remaining grate to the center of the grill
  3. Fire up a coal bed on EACH side of the grill using about 1.5 chimneys for each of the two coal beds
  4. Once the coals are hot and ready, place one wood split on top of each coal bed, leaving the lid open
  5. When the wood splits catch fire, place your pork shoulder (fat side up) on the center of the grate
  6. Close the lid, then adjust the grills intake vents and exhaust stack to about 1/4-inch of the way open
  7. After about four hours with grill temps at 330-350°F the pork shoulder should be ready to wrap
  8. Carefully remove the pork shoulder, wrap tightly in foil, then place back on the grill
  9. Continue to smoke the pork shoulder until reaching an internal temperature of 190-205°F
  10. Remove from the grill, keep it wrapped, and let it rest for one hour
  11. Unwrap, shred, and enjoy!
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