Smoked pulled pork is a great excuse for a lazy Sunday. The pork was placed into the smoker at 8am and pulled out at 6:30pm. All that time waiting was spent either sleeping or tidying my home. Life couldn't be any easier.

This is the first meal I made with my new electric smoker from Northerntool. It took me a year and a half of endless evenings searching for a smoker that would be able to produce constant results every time. This won't satisfy the purists out there that have a burning need to play with fire, but hey -- I play with fire enough as is.

The way I look at it, smoke is smoke and heat is heat. If the goal is to produce smoke and heat, it shouldn't matter what form of energy is being used to generate this smoke.

A few websites discourages readers from choosing pulled pork as their first smoked dish. They claim that it's difficult to get right the first time and there's a risk of getting it over done. With the right tools and an attention to detail, how can this be any more difficult than turkey or a stew?

Ingredients

2 5lb Pork Butts
1 Cup Salt
1 Cup Brown Sugar
1/4 Cup Pepper
1/4 Cup Paprika
1/4 Cup Whatever else I had in the pantry
1 Cup Wood Chips
BBQ Sauce
Potato Burger Buns

1) Mix all the dry ingredients in a bowl to make a dry rub. Rub this onto the pork butts and leave this in the fridge over night.
2) Preheat the smoker to 210 degrees.
3) Insert a probe thermometer into pork butt
4) Place pork butt into smoker.
5) Once internal temperature reaches 170 degrees (about 10hrs), lower temperature of smoker to 180 degrees. Maintain at 180 for a few hours if you'd like. Keeping it here for a period of time will make the inside more tender without drying it out.
6) Take the meat out of the smoker and place it into a covered bowl for half an hour to let the internal juices settle.
7) Pull pork apart with a fork and smother with BBQ Sauce. I prefer "Sweet Baby Ray's BBQ Sauce", but most anything will do.
8) Serve on a toasted  burger bun.

- Jm