Frankie’s Smoked Pulled Pork




  1. Making a brine with the 3 cups of apple juice and 1 cup white vinegar
  2. Warm the mixture but do not boil it,  then add the 3/4 cups of brown sugar and 3/4 cups of kosher salt and let cool
  3. Put the pork butt in deep pan and pour the brine over the meat and cover with foil.
  4. Put in refrigerator overnight.
  5. Next day inject the meat with the marinade.  Inject WITH THE GRAIN OF THE MEAT (not cross-grain).
  6. Pat, do not rub, the the Pork rub onto the meat
  7. Set smoker temperature to 275 F and fill the smokers wood chip tray with chips, 1/2 apple and 1/2 peach
  8. Put pork butt on rack – fat side down.
  9. After 1 hour lift the meat off the rack and place it in an aluminum panand return it to the smokers rack.  Spritz every 15 minutes with apple juice.
  10. When internal temp reaches 150 F wrap top of pan with foil to seal the pan with the meat inside and put back in smoker until internal temp hits 196 F
  11. Remove the meat from the smoker and wrap the pan in a thick “mover’s blanket” to let it rest for 2 hours and absorb all of the juices in the pan.
  12. After 2 hours shred them serve.