OnPoint Pulled Pork

Everyone loved this pulled pork.  By far the best I have smoked thus far.   Key was I kept it low and slow.  I normally smoke at around 250 degrees but kept this a 220 for 18 hours.

I also add an aluminum drip pan filled 1/4 way with water and apple juice which helped with the moisture retention.  All 8.5 LBS was quickly gone.

OnPoint Pulled Pork
8.5LB Pork Shoulder smoked with Apple and Cherry wood chunks for 18 hours at 220 degress.
Recipe type: BBQ
Serves: 15
Prep time: 
Cook time: 
Total time: 
  • Pork
  • 8.5LB Pork Shoulder (Costco)
  • Dizzy Dust Coarse Rub
  • Dizzy's RedEye Express Rub
  • ~1 cup Apple Juice
  • Olive Oil
  1. Clean Pork Shoulder under cold running water then pat dry. Trim Fat cap, but leave some fat. Smoke Fat cap down.
  2. Rub the entire Pork Shoulder with Olive Oil Then rub liberally with Dizzy Pig Seasoning (Dizzy Dust and RedEye Express)
  3. Keep in fridge overnight, then 5 hours before smoke inject with apple juice and apply more rub (this could be done the night before too)
  4. Remove from fridge and allow to warm up (1-1.5 hours before smoke)
  5. Bring Kamado Joe (Bessie) up to temp (200-220). Make sure firebox is full of fresh charcoal (Weekend Warrior Brand). I used a BBQ guru Party Q to help keep temp overnight.
  6. Add aluminum drip tray on top of heat deflector (with several feet of rolled up aluminum foil (pencil thickness) on the bottom to keep the tray from coming in direct contact with heat deflector)
  7. Add several large apple/cherry wood chunks for smoke.
  8. Maintain at 220 degrees until internal temp hits 195 as judged by Maverick-732 wireless thermometer and spot checked with Maverick PT-100 instant read. This smoke took 18 hours (If want to cook faster, raise heat to 250 degrees and/or wrap in aluminum foil to speed up the "stall" period.
  9. Then pull off grill, wrap tightly in aluminum foil and bath towel and put in cooler (prewarmed by adding hot water, letting sit and then dumping it out). The pork was kept this way for 1 hour to allow the meat to rest and redistribute juices. (If needed it can stay like this for hours)
  10. Put in aluminum try and pull apart. Bone should will right out.
  11. Served with coleslaw (wegman's) and homemade BBQ sauce (Eastern Carolina Vinegar based and Kansas City style). See other posts for these recipes.


Beer Can Chicken

Used a 5LB whole chicken from Wegmans and rubbed with Jake’s Grillin Poultry Rub.

Filled the chicken stand with 1 Bud Light and about 2 TBSP of the rub.

I placed the heat deflector in the low position and roasted for about 1:45 at 315-325 degrees.  Added 2 small apple chunks to get a bit of smoke flavor.  Served with grilled peppers and fingerling potatoes.  Picked the chicken apart – was very moist and had a good flavor.  Even my son who only eats chicken in the “nugget form” liked it.   She gone.

Prime Rib-The Details

The details of the Prime Rib

  • – picked up a 6 LB boneless rib roast from Hemps
  • – lightly rubbed with Olive Oil
  • – covered top and bottom of roast with McCormack “Cowboy Rub”
  • – let sit @ out for about 2 hrs to get to room temp
  • – Fired up Josie and got the temp up to about 500 and seared each side for 3 min
  • –  removed roast and grill, put heat deflector in lower position
  • – used a few hickory chunks (had been soaking in water for a few hrs)
  • – brought temp down to 300 and smoked the meat for just over 2 hrs until the internal temp was around 125
  • – let rest for about 20 min
  • – made au-jus with drippings, beef stock and red wine
  •  – carved into about 1″ cuts, had plenty for 6 people with 1 leftover portion
  •  – served with creamy horseradish and raw/prepared horseradish

The roast took a bit longer than I had planned.  Next time, I will put the roast on while bringing the temp down after searing.