A couple of people asked "how do you build a redneck smoker?" So, here's the rundown, and the recipe for pulled pork that follows.
Qty Size Description
2 14" Azalea Pots
1 13" Weber Grill Grate
1 8" HD Aluminum Baking Pan
1 750W Hot Plate
1 6' Indoor Extension Cord
2 16AWG F Spade Connectors (sometimes can be found in mixed pkg).
2 16AWG M Spade Connectors
1 large diameter analog cooking thermometer that goes well over 250F
1 digital thermometer with probe (remote style recommended)
wood chips
meat
Carefully remove knob from rheostat on front of hot plate.
Disconnect leads from hot plate to rheostat.
Make sure to remember color coding on leads,
you will need to reconnect them properly later.
Cut ends off extension cord and strip 1/4" off all 4 conductors.
Crimp M spade connectors for hot plate leads onto one end of extension cord
Crimp F spade connectors for rheostat terminals onto other.
Inert M ends of extension cord into hot plate leads.
Reassemble hot plate as needed.
Set one pot on spacers to provide circulation under pot.
Set hot plate down into bottom of pot, leading hot plate plug &
rheostat end of extension cord through bottom of pot.
Connect rheostat to F end of extension cord, using proper polarity.
Set baking pan onto hot plate.
Sprinkle handful of wood chips into pan.
Set grill into bottom pot (make sure to wash off packing oil).
Set top pot upside down on bottom pot.
Insert analog thermometer into hole on top pot (when cooking, not for test run).
Smoker will maintain 250F on "High" (9:00).
We have smoked a whole chicken in 2 hours (probe temp 180F).
Smoker will maintain 215F on "Med-Low" (4:30).
Silicone gloves or some kind of removable handle is
recommended when checking meat, as pots get hot.
I recommend firing up your smoker on high for an hour after assembly
to check that everything works before risking dinner, and also to let
plastic warm up fully, and to finalize any offgassing from plastics.
This also has the benefit of infusing all materials with smoke.
You should see tons of smoke pouring out of the hole in the top.
And here's the recipe:Pulled Pork Recipe courtesy Alton Brown
Brine (note my changes in parens, since Alton's is quite salty, so I
combined Alton's and Emeril's brine):
8 ounces or 3/4 cup molasses (KP: 1 cup molasses)
12 ounces pickling salt (KP: 1 cup salt)
2 quarts bottled water (KP: 1 gallon water, tap is fine)
6 to 8 pound Boston butt
Rub:
1 teaspoon whole cumin seed
1 teaspoon whole fennel seed
1 teaspoon whole coriander
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon paprika
Combine molasses, pickling salt, and water in 6 quart Lexan. Add Boston butt
making sure it is completely submerged in brine, cover, and let sit in
refrigerator for a minimum of 8 hours. 12 hours is ideal. (KP: We use a
small cooler for this)
Place cumin seed, fennel seed, and coriander in food grinder and grind fine.
Transfer to a small mixing bowl and stir in chili powder, onion powder, and
paprika.
Remove Boston butt from brine and pat dry. Sift the rub evenly over the
shoulder and then pat onto the meat making sure as much of the rub as
possible adheres. More rub will adhere to the meat if you are wearing latex
gloves during the application.
Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to12
hours, maintaining a temperature of 210 degrees F. Begin checking meat for
doneness after 10 hours of cooking time. Use fork to check for doneness.
Meat is done when it falls apart easily when pulling with a fork. Once done,
remove from pot and set aside to rest for at least 1 hour. Pull meat apart
with 2 forks and serve as sandwich with coleslaw and dressing as desired.
(KP: Meat should be 195 degrees internally when done if you want it to just
fall apart. I also read that if it hits a plateau at 160-165 and you are
within 2 hours of eating dinner, you can remove it from the smoker, wrap it
in foil, and stick it in the oven for 2 hours on 250. Apparently past 6
hours or so, the meat doesn't absorb smoke anymore. I don't buy it, but it's
definitely a thought)