Smoking meats is an amazing way to add flavor and complexity to your dishes. While it may seem intimidating at first, smoking meat is a skill that can be learned with a bit of practice.
In this article, I’ll show you how to make smoked pulled pork on a Blackstone griddle. I will cover the basics of smoking meat, as well as provide some tips for getting the perfect smoke ring. Let’s get started!
What is a Blackstone Griddle, and what are its benefits for cooking smoked pulled pork?
A Blackstone griddle is a variety of cooking surface that is designed for use with charcoal or gas grills. Blackstone griddles are made from heavy-duty steel, which makes them ideal for high-heat cooking methods like grilling and smoking. Additionally, Blackstone griddles feature a flat surface, which is ideal for cooking foods like burgers, steaks, and pork.
So, why use a Blackstone griddle for smoking pulled pork? Well, it has many benefits. Below are some benefits of using a Blackstone griddle for smoking pulled pork:
1. Steel Construction.
Blackstone griddles are made from thick, heavy-duty steel. This material is ideal for smoking meats because it conducts heat evenly and prevents the formation of hot spots.
2. Reversible Griddle Plates.
Blackstone griddles feature reversible griddle plates. This means that one side is flat and the other side is grooved. The flat side of the griddle is ideal for cooking pork, while the grooved side can be used for draining fat and juices.
3. Grease Management System.
Another great feature of Blackstone griddles is their grease management system. This system consists of a grease trough and drain whole that allow you to easily collect and remove excess grease from your food.
4. Even Heat Distribution.
As I mentioned earlier, steel conducts heat evenly. Your food can cook evenly on all sides when you use a Blackstone griddle. No more burnt bottoms or undercooked tops! On a Blackstone griddle, every part of your food will be cooked to perfection.
5. High Heat Retention.
Another benefit of steel construction is high heat retention. Once your griddle is heated up, it will stay hot for an extended period of time. This is ideal for smoking meats because it allows you to maintain a consistent temperature throughout the cooking process.
6. Versatile Cooking Surface.
Blackstone griddles can be used for more than just smoking meats. They can also be used for cooking other foods, such as pancakes, burgers, and steaks. Without a doubt, Blackstone griddles are one of the most versatile cooking surfaces available.
7. Easy To Clean.
Last but not least, Blackstone griddles are easy to clean. Its grease management system makes cleanup a breeze, and the reversible griddle plates make it easy to get both sides of the griddle clean.
How to set up your griddle for smoking pulled pork?
Before you begin smoking your pork, you need to set up your griddle. Below are a few tips for setting up your Blackstone griddle for smoking:
1. Choose The Right Fuel Source.
If you’re using a charcoal grill, be sure to use high-quality charcoal. I recommend using natural lump charcoal, as it burns cleaner and hotter than other types of charcoal. If you’re using a gas grill, be sure to use the correct fuel type for your grill.
2. Preheat Your Griddle.
Once you’ve chosen your fuel source, it’s time to preheat your griddle. For charcoal grills, you’ll need to light the charcoal and let it burn until it’s covered in gray ash. This usually takes about 20-30 minutes. For gas grills, simply turn on the gas and set the temperature to high.
3. Place Your Wood Chips In A Foil Packet.
Next, you’ll need to prepare your wood chips. I recommend using hickory or apple wood chips for smoking pork. To prepare the wood chips, simply place them in a foil packet and poke a few holes in the top of the packet.
4. Place The Foil Packet Of Wood Chips On The Coals.
If you’re using a charcoal grill, place the foil packet of wood chips directly on the coals. If you’re using a gas grill, place the foil packet on the grates in the area where you’ll be smoking your pork.
5. Place The Pork On The Griddle.
Once the wood chips are in place, it’s time to add your pork to the griddle. You can use a boneless pork shoulder for this recipe. It’s important to note that you’ll need to cook the pork for 12-14 hours, so be sure to start smoking it early in the day.
6. Smoke The Pork For 3-4 Hours.
Once the pork is on the griddle, close the lid and let it smokes for 3-4 hours. Make sure to check on the pork occasionally to ensure that it’s cooking evenly. Some juices will escape from the pork as it cooks, so you may need to add more wood chips to the foil packet.
7. Remove The Pork From The Griddle And Let It Rest.
Once the pork is cooked through, remove it from the griddle and let it rest for 10-15 minutes. It will allow the liquids to distribute evenly throughout the meat, enhancing its taste even more. For the best results, serve the pork immediately.
8. Serve And Enjoy!
After the pork has relaxed, it is time to serve and enjoy! I like to serve my smoked pulled pork on a bun with some BBQ sauce and coleslaw. If you have some tips for the best BBQ pulled pork, you can grill much better!
The best cuts of meat for making smoked pulled pork!
The shoulder and butt are the best cuts of meat for making smoked pulled pork. These cuts of meat are well-marbled, which means they’re packed with flavor. They also have a good amount of fat, which helps to keep the pork moist and juicy. Let’s take a look at these three cuts of meat:
1. Shoulder.
The shoulder is one of the most popular cuts of meat for making smoked pulled pork. It’s well-marbled and has a good amount of fat, which makes it the perfect cut of meat for smoking. In addition, the shoulder is a relatively cheap cut of meat, so it’s a great option if you’re on a budget.
2. Butt.
The butt is another great cut of meat for making smoked pulled pork. It’s slightly leaner than the shoulder, but it’s still packed with flavor. And, like the shoulder, it has a good amount of fat, which helps to keep the pork moist and juicy. When shopping for a butt, look for one that’s about 6-8 pounds.
3. Other Cuts Of Meat.
You can also utilize other cuts of meat for making smoked pulled pork, such as the loin or the belly. However, these cuts of meat are leaner than the shoulder and butt, so they may not be as moist and juicy. You can still use these cuts of meat, but you may want to add some fat, such as bacon, to help keep the pork moist. If you don’t know how to smoke a pork loin, you should get some ideas first. This way, you can use other cuts of meat easily.
Now that you know the best cuts of meat for making smoked pulled pork, it’s time to get cooking!
How To Make Smoked Pulled Pork On A Blackstone Griddle?
Making smoked pulled pork on a Blackstone griddle is easy! Follow the measures below, and you will have delicious, smoked pulled pork in no time.
1. Prepare Your Pork.
The foremost step is to prepare your pork. I recommend using a boneless pork shoulder for this recipe. It’s important to note that you’ll need to cook the pork for 12-14 hours, so be sure to start smoking it early in the day.
2. Prepare Your Wood Chips.
The wood chips are what will give your pork its smoky flavor. You can use hickory or mesquite wood chips for this recipe. In addition, you’ll need to soak the wood chips in water for 30 minutes before using them. Don’t forget to have the best wood for smoking meat.
3. Prepare Your Foil Packet.
After the wood chips have soaked, it’s time to prepare your foil packet. Simply place the wood chips in the center of a large piece of foil and then fold up the sides of a foil to create a packet. Be sure to poke a few holes in the top of the packet so that the smoke can escape.
4. Preheat Your Griddle.
Preheat your griddle to 250 degrees Fahrenheit. Be sure to place the foil packet of wood chips on the griddle so that it can preheat as well. It’s important to note that you’ll need to add more wood chips to the packet every hour or so.
5. Place The Pork On The Griddle.
Once the griddle is preheated, it’s time to place the pork on the griddle. I suggest placing the pork fat side up so that the fat can render and keep the pork moist. Also, place the pork in the center of the griddle so that it’s evenly cooked.
6. Smoke The Pork.
Smoking the pork is easy! Simply place the lid on the griddle and let it smoke for 12-14 hours. Check on the pork every few hours to make sure that it’s still smoking. If the wood chips start to run out of smoke, simply add more to the foil packet.
7. Remove The Pork From The Griddle.
Once the pork is cooked, remove this from the griddle and let it rest for 30 minutes. You’ll know the pork is cooked when it reaches an internal temperature of 190 degrees Fahrenheit.
8. Shred The Pork.
After the pork has relaxed, it’s time to shred it. You can utilize two forks to shred the pork.
9. Serve The Pork.
Serve the pork on a bun with your favorite barbecue sauce. When the pork is delicious on its own, the barbecue sauce really takes it over the top!
Conclusion
If you’re looking for a delicious and easy meal to cook on your Blackstone Griddle, look no further than smoked pulled pork.
This recipe is easy to obey and results in tender, smoky pork that will amaze your friends and family. Be sure to visit GrillCharms for more recipes and tips on how to get the most out of your Blackstone Griddle. Thanks for reading!
In fact, my grilling experience stems from even before that, when I used to watch my father grill outdoors. Some of my favorite memories growing up were surrounding the grill in the backyard, or a portable grill on the beach or in the park.
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