Never reheat with sauce applied, the acid will destroy the texture. How do I reheat my ribs without drying them out?? Bone-in or boneless does not matter. Pork butts and beef brisket will hit a temperature "stall" when it starts to break down the connective tissue, usually in the 160° plus or minus a little. Unwrap the pork roast and place it on its butcher paper or in a roasting pan, something that can catch the rub. It’s like having dessert for the main course. Cooking a 4 pound roast, allowing time for the barbecue to heat up and for the meat to rest once done, can easily take 9 hours, so start early in the morning if you want to have the roast done in time for dinner. Running out to buy another roast to cook for our friends now that we have more confidence. Bring the chilled roast to room temp. Add shredded wood to the smoker, I recommend Hickory or Apple ( put the wood in warm water for half an hour before smoking the meat ). Started cooking at 5:30 pm with an 8.5 lb butt. Anywho, to the point: one thing I do have a question about it the size. This will get it going agin. Enjoy! Spend 3 minutes of your time watching this video and learn how easy it can be. Hickory, apple, apple, pecan, or cherry are good woods for cooking pork, though you should always be sparing with hickory as it can overpower the taste of your meat. So from an 8 pound shoulder, you should receive around 4 pounds of pulled pork. With a good rub, and a long smoke, barbecue sauce isn’t really necessary. 195° to 200° is good. Two rub recipes are provided here. Pork shoulder, unlike the very lean pork loin, has a lot of fat in it. Pork butt and Boston butt are the same. It hit 190 degrees internal–I went with that. Mix all the ingredients for the rub together, breaking up any clumps. Cook the pork shoulder: Drain the wood chips. Can you save the unused rub? Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options. Rude or snarky remarks will be deleted. In recent years, it’s been fashionable to serve pork medium or even medium-rare, which is fine for lean, tender cuts, like loin and tenderloin. transfered to the oven @300 for roughly an hour and a half and still the center wasnt cooking… i dunno what yall have done differently but this hasnt worked out in my favor! Hi Dan, I mixed up more if your rub than I needed for my 6.3 lb butt that I will cook tomorrow. For coals, we'll let them cook down a little, use a little less, or have the grate a little higher from the coals. I used an I grill track and monitor the temp inside for the whole cook and it worked perfectly. Start with a pork shoulder in the 5 pound range, which is just the right size to fit on any smoker or grill. Served with roasted sweet potato cubes and skillet corn off the cob. Pulled Pork in a Regular Gas Grill! Trim the pork shoulder so as to leave at least a ¼-inch cap of fat. If you are … The temperature should stay at a constant 225 to 250 degrees F. Flip the Boston butt every 30 minutes to encourage equal cooking. You can also apply smoke with a separate smoker box or an aluminum foil pouch with slots. Set the pork shoulder directly on the grate. The extra rub is good for 3-4 months if sealed tightly with not much air. Beware: a 5-6 lb bone-in pork shoulder will NEVER get pull apart cooked in 4-6 hours at those temps on a standard gas grill, even if you never opened the lid. BTW I’m teaching myself to grill, since my husband has never done it. For gas grills, turn off the center burners to create the indirect heating. The good news is that you can indeed achieve a pretty decent barbecue with your grill, if you watch the temperature and keep up the smoke. Dan. Wonderful Mike, I’m so glad you nailed it! Wrap with foil and let the fluid absorb for at least 15 minutes but one hour is better. My question, what’s the best way to reheat as I am serving for New Years? Welcome to the blog. Pork butt/shoulder is very well marbled and you’ll be fighting flare-ups constantly if the grill is too hot. This recipe has been one of the more popular recipes on the site and was way overdue for a facelift. Jump in with your hands and apply the rib. Was wondering if anybody ever try slow cooking the pork shoulder first, and then grilling it or smoking it just to get that seared outer layer? So if you are cooking a 4 pound roast, total cooking time will be at least 6 hours (and easily more). The most common way is to “pull” it apart, using two forks to pull and separate the strands of meat. The meat requires several hours of smoking to get infused sufficiently with smoke flavor. Sprinkle the roast with an additional tablespoon or so of the Homemade Sweet BBQ Rub. Forgot to say that we served it with a Kansas city style BBQ sauce and garlic aioli on the side. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Where do I place the foil packet of chips?? Hickory chips are bathing and the grill is marked for 250 . See https://www.101cookingfortwo.com/category/pork-loin/ for some ideas. Or did you guys grill and then slow cook it? The wrapping before shredding can be as little as 30 minutes, and I have left it for 4 hours wrapped well in a cooler with great results. Our Favorite Videos Get Recipe » Well the smoke is the whole point of barbecuing in the first place, otherwise you could just as easily use a slow cooker. But most have a flow path of air front to back. Put it on the grill at 250°F for about 5.5 hours and let it rest for 15 mins. Charcoal grill (but gas grill can work, too) Pork steaks (4-8) For best grilling practices, it's essential to choose a wood that compliments the meat you'll be cooking. Check if the temperature is being maintained between 210°F and 240°F, and check to make sure the chips are still producing smoke, every half hour. Shred pork using Char-Griller Meat Forks. Had pulled pork on the 4th of July made in a crock pot. Does that make the difference? So i'm assuming a continual steam bath.. Looks wonderful. You can include pulled pork in just about any dish to make it more mouth-watering. Rub however was good. if so, did you boil before adding as to maintain the 250 deg F? 9. Well, here it is 1:30am Maryland time. (using a smoker box) by SatMorning21 | posted in: Recipes | 0 Sometimes I don’t have a ton of time to smoke a whole pork shoulder. I tried the slow cooker method and it was so-so. Create a double layered aluminum foil boat with a handful or two of damp wood chips in it. I like to reheat on a sheet pan; I sprinkle with a little water on my hand (don’t overdo it). You are melting the connective tissue and fat in the meat. The thing is, to do this right, you really need a smoker, or a barbecue with a sepa… The acid in it will destroy the texture of the meat. I don’t have either. Pull up a chair! After that, it’s just easier to finish, wrapped in foil, in a 300°F oven. Smoking a pork shoulder. I generally do about 1-2 hours of smoke near the beginning. Pork shoulder, unlike the very lean pork loin, has a lot of fat in it. NOTHING, in my opinion, for the home grillers. I consider myself a great cook but not bbq mainly because all the recipes looked so time consuming. Old Fashioned Cornbread The time varies by how you shredded it and the amount on the tray. Sprinkle the roast with an additional tablespoon or so of the Homemade Sweet BBQ Rub. 10. It was tender, juicy, the rub created a delicious bark. Dan. Pork … Add the meat to the indirect side. Thank you. Cook roast on cool side of grill, fat side up: Once the grill is smoking, place the roast on the grill grates on the cool side of the grill, away from direct heat. This means the meat is not over direct heat. Tried for the first time last week. This is the tricky part. To smoke a pork shoulder, you need to keep the pork shoulder smoke temp at 225 degrees Fahrenheit. Home » BBQ Recipes » Pulled Pork on a Gas Grill - Not That Hard, February 11, 2020 - By Dan Mikesell AKA DrDan - Updated February 19, 2020 - 33 Comments. You may adjust the number of servings in this recipe card under servings. The general consensus is 1 ½ to 2 hours per pound at 250 degrees, but it always seems to take me a bit longer. My Rating: The bone should come out clean. Hi Dan—can you skip the water all together? Cover tightly with foil and into the oven at 250-300 until hot. To think my husband wanted to ditch the BBQ we got with the house. Resist the temptation to open the grill more than once an hour. Yep, I could live on pulled pork. A 3 lb. I now use my ThermaQ Blue from Themoworks, which you will find in My Shop. 4 Rub each pork butt with 1 cup Chicken & Pork Rub. This sauce always disappears, and others are left untouched at parties. Result was over cooked and dried out. 6) Time... lots of time. If it's too low, it will take forever to cook. Shouldn't we have pulled pork too? Remove the pork shoulder from the smoker and wrap tightly in foil. How to Make Unbelievably EASY Grilled Pork ... - Grilla Grills He’s liking it now! Had my teenage daughter help to apply the rub about midnight last night (family time) and let it marinate 17 hours. Make that 8 hours like 8am to 4pm from start to pulling it out of the oven, let it rest for 30 minutes, drain(save juices if u want to make gravy),&shred.. I go for 195°-200° minimum, but I prefer 200°-205°. Cut the waiting time to 30 minutes and eat tonight...2 hours is traditional but I have been known to cheat... Cover tightly with foil and into the oven at 250, The most common error is poor grill setup. I love the bark of the meat, do you think I could take a 4 lb butt, cut it in half and smoke 2 smaller butts for half the time? I love the smoking on the grill but I also have an excellent oven recipe (super easy) and a very good crockpot recipe (the shame of cooking it in a crock pot). Here I added chips to my smoke box. The time varies by how you shredded it and the amount on the tray. I took 11 hours on the grill then a 2-hour rest before we ate. 5. I have a smoking box built-in my new grill. Place a tray of water on the grill: If there is room on your grill, place a small aluminum tray of water on the grill to help moderate the heat and help keep the roast from getting too dry. It may last only minutes or several hours. https://barbecuebible.com/recipe/north-carolina-pulled-pork Homemade Macaroni Salad These directions and recipe is great thank you so much. Elise is a graduate of Stanford University, and lives in Sacramento, California. I make green chili burritos, enchiladas, and BBQ sandwiches all out of the same roast .. Or just whip up the gravy and eat it on the meat ! This site uses Akismet to reduce spam. Smaller and bone-in pork butts tend to be a bit longer per pound since the cooking time is more related to thickness than weight. Set the pork shoulder directly on the grate. I guess its steak tonight, and pulled pork tomorrow. Barbecue. Thanks. If you have more moisture, the "stall" should be less... maybe. The boneless and the bone-in cook approximately the same. Welcome to the blog. What do you think? 5) A way to watch the temperature of the grill surface. Everyone loves a good pulled pork sandwich, but getting it just right requires proper technique, some great flavors and a little time. Pull apart the shoulder, discarding any chunks of fat or gristle. Will post follow up. I’d like to get more bark and not have to be glued to my house as long. Always remember, you are cooking to a final internal temperature, not by time. If you are on a tank, start with a full one. You want to be careful about opening the grill hood often since it is hard to balance the heat again. Prep Time 15 mins Hi, I’m DrDan and welcome to 101 Cooking for Two, the home of great everyday recipes with easy to follow step by step photo instructions. Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and turns a Boston Butt pork shoulder into mouth watering Grilled Carnitas. The number of servings per recipe is stated above. I’d recommend putting your ribs (or pulled pork shoulder) in a baking dish, covering loosely with foil, and warming in a 300F oven. Lucky for you, we’re here to walk you through it, step by step, but this isn’t any basic Barbecue Boston Butt Pulled Pork Shoulder recipe. To finish in the oven, wrap the roast in aluminum foil to help prevent it from drying out in the oven, and place it in a roasting pan, in a 300°F oven. If the roast isn't done after 6 hours, finish it in the oven, wrapped tightly in foil to hold in the moisture. See Comment Guidelines for more information on commenting or if your comment did not appear. You'll either see smoke coming out of the grill, or if you raise the lid, you'll see smoke coming out of the wood chip boat. Pork shoulder is a hunk of meat that is laced with flavorful fat and connective tissue. Serving size is my estimate of a normal size unless stated otherwise. It is always good to have a backup tank. Only now do you add any barbecue sauce (and any accumulated juices) to the meat. The bone should come out clean. Set the gas grill to medium heat and place the Boston butt onto the rack. Let's learn to do it with the gas grill you already have in a logical way that is easy once you understand it. 8. Rub the roast with the rub. How to Grill Pork Chops on a Gas Grill. Photos have been re-edited and a few taken from other recipes to clarify things. With four pounds of pulled pork, you can expect around 16 regular or 12 larger sandwiches. Your choice. You must be able to monitor grill surface temperature to do this. It will just take a bit longer to cook. Look around, and you will find thousands of variations, all of which will work. Made my Pork Shoulder yesterday. Cover the grill and roast the pork shoulder for 4 to 6 hours. Welcome to the blog. But rub and grill is acceptable. That gives you a big buffer of time. And the smoke? Our ancestors roasted these critters over a hot wood fire, with the meat slowly turned on a spit. Man oh man I be telling you, this is a great method! Hickory, apple, apple, pecan, or cherry are good woods for cooking pork, though you should always be sparing with hickory as it can overpower the taste of your meat. Smoke until internal temperature is 195 to 210 degrees Fahrenheit and remove from grill. Well the smoke is the whole point of barbecuing in the first place, otherwise you could just as easily use a slow cooker. If using a rub, you'll need to get the rub on the night before and refrigerate. Did you know you can save this recipe and order the ingredients for. Should I refrigerate them first and then grill it after? How did it turn out? Add pork … No oven time, kept the heat at 230*. Cooked at 250-275. 4. Hi Adrian and welcome to the site. Grill for … 6. For most of the gas grills we cook on, we’ll cook on medium, sometimes creeping closer to medium-high. If your grill doesn’t have a temperature gauge, you’ll need to … I have a 5.5lb boneless loin roast, would the cooking time need adjusted bc its doesnt have a bone? Pop it in the oven at 250. And all three can be done on your gas grill with a little care., but pulled pork from pork butt is my absolute favorite. For most of the gas grills we cook on, we’ll cook on medium, sometimes creeping closer to … 2) A gas grill with a lot of gas. Next put your pork shoulder on the grate, this recipe is based on a 8 pound piece. I provided a suggested rub. ( Purple basil, Fresh oregano, Parsley, Fresh garlic minced fine, and a little Lemon basil, olive oil, splash of red wine. Pulled Pork in a Regular Gas Grill! Pull the pork with 2 forks. How to Cook a Brisket on a Gas Grill, How to Grill Baby Back Ribs on a Gas Grill I'm sure you will enjoy your pork. On my old grill, I used a cast-iron smoking box (link in The Cooking for Two Shop.) 2. Followed the recipe to a T including smoking for 5 hours. How to turn your kettle grill into a smoker - tips from Hank here on Simply Recipes, Pulled Pork BBQ Sandwiches - from Steamy Kitchen, Vietnamese Grilled Pork - from The Gastronomy Blog, Slow Roasted Pork Shoulder - from Nom Nom Paleo. Looking forward to seeing and making more of your recipes. Have to use ? The best way to know if your pork shoulder is done is to use a meat thermometer, preferably … I was thinking crockpot, but there is no liquid...does it need? I know that is not very exact but you get the idea. Fingers crossed! Let sit for a minimum of 15 minutes. You are not melting fat into the pork. Pork butt/shoulder is very well marbled and you’ll be fighting flare-ups constantly if the grill is too hot. Editor's Note: Originally Posted July 15, 2012. Or did you guys grill and then slow cook it? This was really great! But I always had a spare tank just in case. One of the biggest sins of barbecue is to over-sauce perfectly good meat. The result is a tender, pork steak full of flavor that the whole family will enjoy. Heat up your smoker to the temperature of 225 degrees. It has a bit less marbling and less fat and is usually not separated from the butt. It might not need sauce at all, and if it does, add only a little at a time. Great tip on wrapping in the foil and putting in the cooler. Cook for 16 – 18 hours, give or take, until the internal temperature of the meat reaches 195°. That photo with the sauce is truly mouthwatering. Marinate in garlic salt, paprika, brown sugar, and black pepper for 15 minutes, and grill. You'll be replenishing the wood chips periodically for the next several hours so put more dry chips into water to soak if needed. I had a 10# pork shoulder which i rubbed and left in the frig overnight, then per instruction cut into two pieces for cooking. Spread a light coat of vegetable oil over the grill rack using a basting brush. Or you can buy a whole pork butt/pork shoulder and slice those into the steaks. After the masterpiece had rested the recommended time, I sliced some for our meal and OMGoodness, melt in your mouth perfection. Tried this for the first time on my gas grill yesterday, bone-in 4lb, everything tracked exactly as noted with the exception of mine reaching 275° before putting it in the over after 5 1/2 hrs. You want 250. If your grill has a hot spot, position the roast away from it. If you don't have a rub, I have included a suggested one below. started at noon and still cooking! If using a grill-pan on the stove top heat it over medium-high heat. It’s my smoker box pulled pork. Thank you for the clear and accurate instructions. If there was anything I would have done differently was use more wood chips (I used probably 10 handfuls or so over the day of cooking afraid any more it would be too smoky, it wasnt smoky enough) and id put a pan under the grill rack to catch the drippings and then finish in the oven in the same pan. I am cooking on a gas grill with no smoke box. 13. Hi, L! You need to keep smoke on the meat for at least 4 hours for a 4 pound roast. This method should be fine for up to 8 pounds and maybe more. Don't miss out, check the full post above. Continue cooking for 6 hours or until the meat is tender and falling off the bone. There are lots of tips in the full recipe post. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Sweet slaw, sweet tea. I will make this again and again. Pull the pork. Grilling the Pork Shoulder. Thank you! Here is a simple rub from my 8:3:1:1 rub post, and I included it in the recipe. Be generous with the amount of rub. You may decrease the salt if you want. Using your hands, rub the pork shoulder steaks with all the seasoning on all sides. Start your smoke. Shred pork using Char-Griller Meat Forks. Expect a minimum cooking time, if you have been diligent at maintaining a 225°F, of 90 minutes per pound. This is the first time ive made pulled pork on a grill. Check out the oven and crock pot recipes. Never before was I successful at smoking anything on my Weber gas grill until this recipe. Most of the world’s grill cultures serve pork shoulder well-done, that is, cooked to about 195 degrees F. You will want to maintain smoke in the grill for at least 4 hours (6 hours for a bigger roast). Most people do the water. Grill temperature and the size of the pork shoulder are the biggest factors in determining grill time. Broccoli Salad with Bacon However, for basic planning purposes consider that a 6-pound pork shoulder cooked at 325 degrees Fahrenheit should take approximately 3 hours to reach 145 degrees Fahrenheit. If you don’t have a smoker box on your grill, wrap the chips in an envelope of aluminum foil and poke a few holes in it for the smoke to escape. You set up the smoker box with flavored (hickory, mesquite, cherry, etc) wood chips. Continue cooking for 6 hours or until the meat is tender and falling off the bone. Great, detailed recipe that was super helpful. Some cooks will rub it on the day before and refrigerate (I did since I had this planned), but others rub on an hour before the cooking, and I believe this is good also. Barbecue. It really doesn't matter much. If your setup has the drop pan over the heat then it will decrease the burning of the drippings. Pulled pork for all, and with a little planning, it is not that hard. There is nothing better than a good pork shoulder roasted “low and slow” as they say, over wood smoke. But pork butt is very moist, and I want it to taste like pork butt. I was able to get the shoulder from Costco with no bone. That allows the melted connective tissue and other fluids to absorb back into the meat fibers. The main issue I had was when I tried this with ribs, they fell apart on the grill. Brisket, baby back ribs and pulled pork from pork butt. started it at 1:00 after marinating over night but I used a dry and a fresh herb rub, all the herbs from my garden. To me, bone-in just seems right for the grill. How to cook a Pork Shoulder Roast (aka Boston Butt roast) on the rotisserie, low and slow, until it is tender and shreddable. 3. When it reaches temperature, remove the roast from the oven and let rest for at least 30 minutes, up to an hour. Trust me on this one! The temperature should stay at a constant 225 to 250 degrees F. Flip the Boston butt every 30 minutes to encourage equal cooking. I’ve always wanted to try smoking meat but have never found such an exptensive how to when using a grill, thanks! The exterior meat was inedible and inside very dry. A good place to place this is on an upper rack if you grill has one. Came out as advertised…and delicious with the cole slaw, pickles and buns! This will get it going agin. But really, I suspect most people will notice nothing different. I’ve barbecued a half dozen pork shoulders on my grill over the last few weeks, just to get the method solid. Hope this is done between 8:00 and 9:00 am. Preheat the grill to medium and cook the ribs for 20 to 30 minutes, turning occasionally, until a meat thermometer inserted into the center of a meaty part registers 160 degrees Fahrenheit. The pulled pork just looks so tasty! Due to the well-marbled nature of pork shoulder, don’t have your grill too hot or else you’ll be fighting flare-ups constantly. With a 4 pound roast, or two 4 pound roasts cooked at the same time, the whole timing of the barbecue is more manageable. All modesty aside, I nailed it. Heat your grill to medium-high (about 400 F for gas or 375 F for charcoal, coals will have a faint coat of ash). If using the injection: In a separate mixing bowl, combine all the injection ingredients and blend until … Good refrigerated for 3-4 days but I prefer 2 days since the texture seems to suffer. Most of the world’s grill cultures serve pork shoulder well-done, that is, cooked to about 195 degrees F. Spend 3 minutes of your time watching this video and learn how easy it can be. You could use an aluminum foil pack of wood chips. Place the boat directly on the burner on the "hot" side of the grill if you can (otherwise place on the flavor bar). Emma here, managing editor for Simply Recipes. Your email address will not be published. The last cooking I was testing multiple thermometers so I know the surface temp was correct and it lasted the whole time, heat rises I guess. Hand shred with a couple of forks. Shredded it dry and it's so good! Remove any large chunks of cooked fat. Tradition says yes, but most experts say not it is not needed. Made the rub minus chili powder but added a bit more onion, garlic, s&p, cumin, and paprika and let it marinade overnight along with soaking hickory chips. I think smoking smaller butts may take less time, but not half the time. Everyone can do this and it does not matter what kind of grill you have. The preparation time is agonizing. Pour 2 cups beef broth into the aluminum tray. How to cook a Pork Shoulder Roast (aka Boston Butt roast) on the rotisserie, low and slow, until it is tender and shreddable. The recipe is from Dana Ewart and Cameron Smith, chefs and caterers in Canada’s Okanagan Valley, in British Columbia. Note that this cooking time is for a 4-pound Boston butt pork shoulder. This was May first try at this followed your plan exactly as peresented here, turned out perfect! my problem was with a 4lb shoulder @250 for 6hrs on the grill and only opening every hr to check the smoke/bowl of water the middle was not cooking at all. Hi Catherine, good question! Soak the wood chips. If after 6 hours of cooking, if the meat hasn't reached 195° internal temp (usually after 6 hours, the internal temp on my roasts is about 155°F), my recommendation is to remove it from the grill and finish in the oven. Add the wood … Now, if you forget to do this, which I have done, you can still go ahead and BBQ it. And you must cook it to well done – there’s a lot of connective tissue in there with the fat. Tedious and boring, to say the least. Grilling the Pork Shoulder. ⇊ NEW COMMENTS MAY BE ENTERED AT BOTTOM OF THE FIRST PAGE OF COMMENTS ⇊ Comments are generally welcome on recipes. I think it helps to have a mix of sizes, from small chips to larger (1-inch x 2-inch) chunks. I have used a direct natural gas line for 20 years but before that had many propane grills. Step Three: If you want to use smoking chips, then add it to the charcoal and use a drip pan on the plate setter. I used a variation from an  8:3:1:1 rub. It has a bit less marbling and less fat and is usually not separated from the butt. Bigger will take longer. You will also want to maintain a cooking temperature of around 225°. But there is also some fluid evaporation you can prevent by wrapping. What to do about it? It is a full tank and I have a 4 lb pork butt. Just wish I had the NC recipe for cornbread sticks. Place the pork butt in the center of the grill. Our pulled pork recipe guides you through the indirect cooking method to attain a succulent, fall apart, smoked pork wonder, on your charcoal or gas grill. Sorry, our subscription service is unavailable. Like many cuts of meat, there are multiple names about the same thing. That's how I started out smoking on my natural gas grill around 2002, but I never did a pork butt that way, just ribs. (using a smoker box) by SatMorning21 | posted in: Recipes | 0 Sometimes I don’t have a ton of time to smoke a whole pork shoulder. You can do the pork on a gas grill instead, though: Cook it at 275° with all burners turned on except the one beneath the pork; set a drip pan on the turned-off burner. See the oven recipe linked below. You will see the smoke usually exit that way. The thing is, to do this right, you really need a smoker, or a barbecue with a separate box for wood chips. Using a marinade injector, inject each pork butt with 8 to 10 ounces of Peach Nectar Marinade. Please review the Comment Policy. Hello! Pork shoulder is one cut I encourage you to overcook. For most of the gas grills we cook on, we’ll cook on medium, … Remove one of the grill grates. Question is, did you have to keep adding water to the water tray due to evaporation? Every grill is different. Followed the instructions using the first dry rub recipe with a Boston butt on a Weber gas grill, finishing it in the oven wrapped in foil. All photos and content are copyright protected. Pork shoulder is the thinner area of this cut but is commonly cooked and used the same as the butt. Add shredded wood to the smoker, I recommend Hickory or Apple ( put the wood in warm water for half an hour before smoking the meat ). Another way is to slice, then chop it. 7. Lower will be a bit moister, but a bit less tender and higher is less moist but a bit more tender. But bone-in does take a bit longer to cook. Cover tightly with foil and into the oven at 250-300 until hot. Memphis Barbecue Sauce; A Wonderful Thing, How to Grill Baby Back Ribs on a Gas Grill, How to Grill a Hamburger - A Beginner Tutorial, How to Grill Chicken Breasts on a Gas Grill, https://www.101cookingfortwo.com/category/pork-loin/. Then followed your steps.