Anyone Can Do It Smoked Pork/Beef

Anyone Can Do It Smoked Pork/beef

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Mark Gardiner


It took me a few tries to get this one just right. My family loves this rub on darn near any meat. I also wanted to show that you don't have to be a pit master to smoke meat.


★★★★★ 2 votes

Depends on how big the cut is.
20 Min


  • 6-7 lb
    pork shoulder butt
  • 1/4 c
    brown sugar, lightly packed
  • 1 1/2 Tbsp
  • 1 Tbsp
    garlic powder
  • 1 Tbsp
    onion powder
  • 2 tsp
    chili powder
  • 1 tsp
    ground cummin
  • 1 tsp
    fresh ground black pepper
  • 1 tsp
    kosher salt or to taste
  • 1/4 tsp
    cayenne or to taste

How to Make Anyone Can Do It Smoked Pork/Beef


  1. Applying the rub:
    Combine all brown sugar and spice ingredients in a bowl. Now take the meat out of the package, rinse off with cold water, and then pat dry with paper towels. It's time to brush a little Dijon mustard on the meat so that the rub has something to adhere too. Now keep in mind that you will be using the better part of this rub if not all of it. Apply rub evenly over the entire surface of the meat. Once the rub is on you can put it in a zip lock bag if you have one large enough, or if you have a vacuum sealer this works even better. You can also cover with plastic wrap if the other two are not available. Now that your rub is on and meat packaged, put you meat in the fridge and allow to marinate over night. I find that it comes out extremely flavorful if allowed to marinate for 2 days.
  2. Wood:
    Really, this part is up to the individual. I personally like to use a blend of Hickory and Apple. Allow wood chips or chunks to soak in water for at least 30 minutes to an hour. This will produce more smoke and less chance of fire. Be sure not to use all your wood, you will need more for later. For wood chips, use a cast iron smoking box. If you do not have this, you can take heavy-duty foil and make your own. Put wood chips in the middle of a sheet of foil and wrap upwards creating a chimney for the smoke to get out. Set chimney directly on the coals. Wood chunks can be set either on the coals or around the edges. Just make sure there is enough heat to provide smoking. Keep an eye on your smoke coming out. When you do not see much, then it is time to put more wood on. You will probably have to add more wood every 2 hrs or so, depending on how hot the coals are.
  3. The Grill:
    Whether you are using charcoal or gas the temperature you need to retain is the same. Now of course a gas grill is easier in that respect, but I still prefer good old charcoal. Now your temperature needs to be 225-250F. If you have a digital thermometer, this will make life a lot easier. When smoking meat you need to use indirect heat. This means placing the meat on the opposite side of the grill from the coals. To help keep the meat moist, get a metal roasting pan and fill half way up with water. Place the pan on the bottom of the smoker underneath the meat. The steam from the water will be absorbed into the meat. At around 2 hours insert thermometer and set alarm for desired temperature. To give that meat a little more moisture, use a mop sauce after about 4 hours. A simple mop recipe is ½-cup apple cider vinegar and a ¼-cup oil. You can always add spices or some sort of juice to it as well. Some people just like to use apple juice. An easy way to apply mop sauce is to use a spray bottle. After about 4 hrs start generously spraying mop on the meat. Spray at least once an hour. Just do not be opening the grill to much as this will lower you temperature and increase cooking time. When you have reached the desired temperature, take the meat off the grill. Now cover the meat with foil, allow to rest for 20-30 minutes. This allows the juices to be absorbed back into the meat. One other thing to remember is that once taken off the grill your meat will continue to cook. Give or take the temperature will rise about 10 degrees. Therefore it is advisable to take the meat off the grill a little before desired temp is reached, to prevent it from being over done.

    Pork Shoulder (Pulled Pork) 5-8 lb
    Cooking Time: 5-7 hrs
    Cooking temperature: 250F
    Done temperature: 190

    Pork Shoulder 5-8 lb
    Cooking Time: 5-8 hrs
    Cooking temperature: 250F
    Done temperature: 180


    Cooking Time: 1-1.5 hrs/lb
    Cooking temperature: 225-250 F
    Done temperature: 180F

    Cooking Time: 1 hr/lb
    Cooking temperature: 225F
    Done temperature: 145-170F

    The smoking time and temperatures provided are relative, and may vary depending on what you are cooking. Make sure all food is completely cooked before serving to insure the safety of everyone eating it.

Printable Recipe Card

About Anyone Can Do It Smoked Pork/Beef

Course/Dish: Beef Pork
Main Ingredient: Pork
Regional Style: American

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