Smoked pulled pork on the Pit Boss 3 series vertical pellet smoker.
This turned out to be the best smoked pulled pork I’ve ever been able to make.
We started out with a 4.5 pound pork shoulder and rubbed it with our homemade brown sugar rub.
Then we put it in the Pit Boss 3 Series vertical pellet smoker and set the dial to 250 degrees.
The pit held steady between 235 – 250 degrees and the total cook time was about 8 hours.
We spritzed the pork shoulder at the two hour mark, the three hour mark, and the 4 hour mark.
When the smoked pork shoulder reached an internal temperature of 160 degrees Fahrenheit, we double wrapped it in aluminum foil and let it continue to cook until it hit an internal temperature of 195 degrees Fahrenheit.
Then we let it rest for about an hour before we shredded it into pulled pork and served it on sandwiches.
I’m really starting to get the hang of this Pit Boss 3 Series Vertical Pellet Smoker. It has been an absolute dream to cook on. I think what I like the most about it is the incredible smoke flavor it imparts on the meat. Its not too smokey… its just right.
I also don’t have to worry about messing around with charcoal and wood splits… just go outside once an hour to spritz the pork shoulder and that’s it.
Thanks for watching.
#PitBossNation #TheCulinaryCookhouse
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