This is one of the first recipes I learned on my offset smoker. Simple, pulled pork. Take your pork blade roast and add whatever rub you would like to it. Now we’re gonna smoke this thing for about 11 hours and the first five are going to be uncovered. At the five hour mark we’re going to cover it up in butcher paper with some barbeque sauce and then finish the next 6 to 7 hours in the butchers paper. Once you’ve hit the 11 to 12 hour mark and you think it’s ready pull it off and shred it up and then make all the food you want with your pile of pulled pork.
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