Winter Sizzler Pulled Pork

Pulled Pork
BBQ pulled pork with smoky bbq sauce.


  • 1 pork picnic, bone in
  • 1 1/2 cups barbeque sauce, recipe follows
  • 3/4 cups Perfect Picnic rub, recipe follows

Memphis-style Smoky Barbeque Sauce

Adapted from Paul Kirk’s Championship Barbeque, p 149

  • 1/3 cup bacon drippings
  • 3 cups tomato ketchup
  • 1/2 cup firmly packed light brown sugar
  • 1/2 molasses
  • 1/4 cup prepared yellow mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons liquid smoke flavoring
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper

Heat bacon drippings in saucepan over medium heat. Add spices, heat until fragrant. Add remaining ingredients and simmer for 20 minutes, stirring occasionally.

Perfect Picnic Rub

Adapted from Smoke and Spice, p 62

  • 5 tablespoons ground black pepper
  • 2 tablespoons paprika
  • 1/4 cup turbinado sugar
  • 3 tablespoons kosher salt
  • 1 tablespoon mustard powder
  • 1 teaspoon smoked chipotle powder
  • 1 tablespoon dried onion flakes, slightly ground
  • 1 teaspoon cumin
  • 1/8 teaspoon ground allspice


Trim away major fat from pork. Dust with butt rub. Wrap and return to cooler for as long as possible.

Cooking strategy: Minion method, one chunk hickory and two apple. Cook at 240 lid temp to an internal temp of 180+, approx 10 hours. Foil and hold as long as possible.

As soon as the wings are done: Start cooking.

10:30PM: T-14:30 0:00 elapsed Add pork picnic on top rack, fat side down. Add wood.

6:00AM: T-7:00 7:30 elapsed Check on pork while starting ribs. Baste.

9:00AM: T-4:00 10:30 elapsed Begin checking for doneness when temp hits 180. When fork tender, wrap in foil and add to heated cooler.

12:30PM: T-30 14:00 elapsed Turn in ribs. Unwrap pork and begin pulling. Sauce with smoky bbq sauce in squeeze bottle.

12:55PM: T-5 14:30 elapsed Fill turn-in box - A bunch of “torpedoes”

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