Pulled Pork in an Electric Smoker

Pulled Pork in an Electric Smoker


Smoked pulled pork is a barbecue staple and great for any occasion. Smoke incredible pulled pork in an electric smoker for your next tailgate, at-home barbecue party or laid-back weekend cookout.

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Serves 8-12
For the Rub
cup kosher salt
cup ground black pepper
cup paprika
tablespoons granulated garlic
tablespoons granulated onion
tablespoons cayenne pepper
tablespoon celery salt
For the Pulled Pork
pound pork shoulder
tablespoons yellow mustard
cup apple cider vinegar
cup apple juice


Prep: 8-10 Hours, Cook: 10-12 Hours, Rest: 30-45 Minutes

Preheat smoker to 235°F.  Add apple or cherry wood chips to the smoker box.


Trim pork shoulder of excess fat. Be sure to leave about 1/4 inch of fat on the fat cap. Trim off any unwanted glands or cartridge.


Submerge your pork shoulder in a brine solution for 8 hours in the refrigerator.


Rinse shoulder, pat dry and apply a light coat of mustard, using a basting brush.


In a medium-size bowl, combine salt, pepper, paprika, garlic, onion, cayenne pepper and celery salt and liberally coat pork.


Place the pork, fat side up, in smoker.


Combine apple cider vinegar and apple juice in spray bottle. Spritz pork with mixture after 2 hours of smoking. Continue to spritz every hour until the pork reaches an internal temperature of 165°F.


Remove pork from smoker and place on 2 sheets of 18 x 30 pieces of aluminum foil. Spritz one last time and double wrap.

Hot Tip: Wrap the pork as tightly as possible so that no bark is lost. Double wrap so that the foil doesn't tear on the grates.

Place wrapped pork fat side down back into the smoker until it reaches an internal temperature of 200-250°F, 7-8 hours or until tender.

Hot Tip: You should be able to easily remove the bone from the pork with little to no resistance when done.

Keep pork wrapped and let rest for 30-45 minutes..

Hot Tip: Giving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.

Unwrap, shred and enjoy!

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  • Big Al | Apr 7, 2018

    Item 4 above refers to brisket

    This was Helpful (0)
    • Shelby Hood | Aug 6, 2018

      Thanks for pointing that out, Big Al.

      This was Helpful (0)
  • Deb | Nov 25, 2018

    What internal temp should i aim for to slice for first meal?

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    • Char-Broil | Dec 3, 2018

      For pulled pork, you want an internal temp of 190-195F for the best texture and flavor.

      This was Helpful (0)
  • Mindy | Mar 8, 2019

    Did this recipe change? Or was an old recipe found at this link updated to this one? I’ve had a different recipe located at this link saved for forever and used it dozens of times in the past but now I can’t find it and my saved link pulls up this one. Where are the brining instructions? I’m so confused.

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    • Char-Broil | Sep 5, 2019

      Hi Mindy. Apologies for the delay and for the confusion. Here's a link to an apple cider pork brine you may like.

      This was Helpful (0)
  • SailingDeb | Aug 12, 2019

    On the top line it says: Directions 8-10 hours for brine, 10-12 hours for smoking, 1 hour for rest

    What are the brine ingredients?


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    • Char-Broil | Aug 22, 2019

      Brine is basically a salt water solution with 1 cup of salt per gallon of water. Here's a link to our How to Brine article for more information.

      This was Helpful (0)
  • Phils BAKERSFIELD BBQ | Oct 11, 2019

    What really adds flavor is use these ingredients but when you go to wrap in foil add brown sugar about 1-1/2 cup. This is to die for!!!!

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  • Carlos | Oct 16, 2019

    This recipe doesn't say what kinds of wood to use!!!

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    • Char-Broil | Oct 17, 2019

      Thanks for the heads-up Carlos! We updated this recipe and are recommending apple or cherry wood chips.

      This was Helpful (0)
  • Mike | Apr 18, 2020

    8 hours prep, but you don't mention brine etc...
    Try making your recipe, just following your steps, goid lick

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    • Char-Broil | Apr 21, 2020

      Hi Mike - Thanks for the heads up! We updated it, added the brining step and a link to a great brine recipe.

      This was Helpful (0)
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