hickory

Brush up on your barbecue skills with this smoked brisket tutorial.

Smoked Brisket

brisket

salt

black pepper

dark brown sugar

Aleppo pepper flakes

garlic powder

cumin

aluminum pans, for smoking

water, for smoking

Lump charcoal, for smoking

Hickory wood, for smoking Spray bottle, for smoking

apple juice

apple cider vinegar

Butcher’s paper, for smoking

White bread,

Barbecue sauce,

Pickles,

Coleslaw,

Potato salad,

The Ultimate Smoked Brisket

Learn exactly how to smoke pulled pork on a Pit Boss pellet grill following our detailed instructions and recipe below! This is an easy, yet really fun dish to prepare to feed a crowd, especially on a Pit Boss!

Pit Boss Smoked Pulled Pork

Pork

Oil Mustard

Tbsp Brown sugar

Salt

Tbsp Paprika

Tbsp Onion powder

Tbsp Garlic powder

Tbsp Ground black pepper

Cayenne

Apple Juice or Cola in a Spray Bottle (optional to spray during the cook)

Apple cider vinegar

Blues Hog Tennessee Red BBQ Sauce

Trim

Trim any excess fat from the exterior of the pork butt. Trim the fat cap down to 1/4" thickness. Score the fat cap with a meat knife in 2 directions perpendicular to each other.

In a bowl, mix all the dry ingredients. This includes the brown sugar, salt, paprika, cayenne, the onion and garlic powders and the ground black pepper. Mix it all to make the dry rub. Keep in mind you can always buy your own dry rub or use your own recipe. It’s up to you.

Cover

Cover your boston butt with a thin layer of olive oil or yellow mustard, then generously apply your rub to coat the entire exterior of the meat.

Plastic

Wrap your boston butt in plastic wrap and place it back in the refrigerator for at least 2 hours, preferably overnight.

Prepare the Pork Butt for the Pit Boss

Ashpot

Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook.  Replace it and make sure it is secured in place with the clips on either side. Also, wrap the drip tray in aluminum foil to limit cleanup needed later.

Start

Add your chosen pellets to the hopper, start the Pit Boss pellet grill and put it on the &quot;Smoke&quot; setting.

Prime

If there are no pellets in the auger, hold the &quot;Prime&quot; button until you hear pellets begin falling in the fire pot.  This will speed up the auger to prime it full of pellets before you start preheating.

White

Once the Pit boss begins to produce thick white smoke, let it run for about 5-7 minutes until the smoke turns more of a clearish blue color.  This means the fire rod has fully heated up to burn the pellets more cleanly.

Preheat

Next, set the temperature to preheat the pellet grill to 350°F.  We will drop this temperature before we start cooking.

Rack

Remove the top rack if you are not using it.

Water

Fill an aluminum pan with water pan if you want to add extra moisture, and place it on the far left side of the Pit Boss pellet grill. Place a disposable bucket liner in the grease bucket as well if you want to limit cleanup later.

Drop

Once the Pit Boss has come up to 350°F, drop the temperature on the control panel to 250° and clean the grill grates with a good grill brush and close the lid.

Start the Pit Boss Pellet Grill

Smoke

Remove the pork from the refrigerator, add any additional rub that may have come off, and once the Pit Boss is at 250°F, place the pork butt on the grate with the fat side DOWN and the thickest part facing to the hotter RIGHT side.

Thermometer

Place your thermometer inside the pork making sure to not touch the bone.

Cook

Set a timer to 3 hours and close the lid to the Pit Boss. Every hour you can optionally spray or baste the exterior of the meat with apple juice or cola to help form the bark and keep the meat moist.

Refill

Your meat will take on average 1.5 hours total to cook per pound. You can refill more wood pellets as needed, however, with a full hopper you should not need to add much more.

Start Smoking the Pork on the Pit Boss

Wrap

When the internal temperature of the pork butt hits about 150-155°F, remove it from the Pit Boss and triple wrap it in aluminum foil. Replace the thermometer and place back in the pellet grill.

Unwrap

Once the internal temperature hits 192°F, remove the pork from the foil and place it unwrapped back in the Pit Boss to firm the bark back up. You can increase the temperature up to 275°F at this time if you wish.

Remove

Once the internal temperature hits 197°-203°F, remove the pork butt from the Pit Boss and place it in an aluminum pan. Let it rest fo 20-30 minutes.

Texas Crutch

Pull

Pull your pork using a pair or forks or Bear Claws. Discard any large pieces of fat and the bone.

Season

After you finish pulling and mixing, taste the pulled pork and add salt to taste, mixing as you add it in. You can also add some apple cider vinegar to taste to add some acidity.

Serve

Serve with buns and a vinegar based BBQ sauce on the side to top with like Blues Hog Tennessee Red.

Pull and Serve the Pit Boss Smoked Pulled Pork

A light, slightly smoky tasting syrup made from an infusion of hickory bark. It’s popular as a poor mans maple syrup and often sold at farmers markets as a value-added product. Use it wherever you’d use maple syrup. 
Makes 4 cups or 2 pints jars

Shagbark Hickory Syrup

oz shagbark hickory bark

water

white sugar

Harvest hickory bark from a living tree that looks fresh and clean, without any evidence of mold, moss, fungus, or discoloration.

Bring the bark home and scrub it in a sink of warm water. After the bark is cleaned, put it in bowl with warm water and allow it to soak for 15 minutes. Next, drain the bark and put it a pan then into a preheated 400F oven for 25 minutes.

Remove the bark and allow it to cool, then break it into 3-4 inch pieces.

Harvest the bark

Put the bark into a pot with high sides, add the water to cover, bring to a simmer and cook for 30 minutes, then allow to cool with the bark still in the water. If you cook it too much and the water level gets low, add another cup of water to keep it submerged-it’s not an exact science.

Hickory infusion

Once the hickory bark tea has cooled, strain it through a fine strainer to remove any particles, put it back into a pot, preferably 8 inches in diameter that you can simmer it in, add an equal volume of sugar (one cup sugar for each cup of bark tea) bring the mixture to a boil, and cook until it reaches 225F on a candy thermometer. This should take about 20 minutes.

Once the syrup hits the proper temperature, pour it, boiling hot into two clean pint mason jars, screw on the lids, and allow to cool.

Making the syrup

You can keep the finished syrup in a pantry for a long time, but it should be refrigerated after opening as it will eventually turn to vinegar if left out.

Storing

Use the finished syrup anywhere you use maple syrup, but know that it’s lighter in volume. It’s not maple syrup, but it’s cheap, and fun to make.

Serving

https://www.youtube.com/watch?v=lgYZZdHodPM

Full recipe with proportions 
https://foragerchef.com/hickory-syrup/
More Hickory Nuts Recipes 
https://foragerchef.com/category/nuts-seeds-starches/hickory-nuts/

Smoky sweet syrup made from roasted hickory bark. I see this being sold as a sort of "poor man's maple syrup" from time to time at farmers markets. It can be a fun thing to make on years when the hickory nut crop is light. Use it in place of maple syrup on pancakes, etc. I also use it to flavor drinks, especially with bourbon and whiskey, as well as ice cream.

Top 3 hickory recipes from across the web

The most viewed hickory recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Smoked Brisket

Pit Boss Smoked Pulled Pork

Shagbark Hickory Syrup

Top 3 hickory recipes from across the web

The most viewed hickory recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoked Brisket

Pit Boss Smoked Pulled Pork

Shagbark Hickory Syrup

The most viewed hickory recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine