4th Of July Pulled Pork With Mac & Cheese

Good Morning My Smoker Friends,

So I hosted my annual 4[sup]th[/sup] of July Party on 7-8-17 and I decided to smoke a Pork Shoulder and some Mac & cheese. Of course I had to do burgers, and hot dogs and other stuff to fit the taste buds of everyone at the party, but my main focus was obviously the Pork  and the Mac & Cheese. I will be using Apple wood chips, Apple juice in my water tray, and a straight apple juice spray as MOP sauce. Here is my step by step moves, I hope you enjoy it.

The pork Should I was able to get on sale 2 months ago for $1.79 Per Pound, so I bought it and froze it right away. I let it thaw in the fridge for 3 days before I began the process.

I did a basic Dry BBQ rub that I got from a smoking with Myron Mixon cook book that has been a success in the past. That receipt is:

• 
  1 cup (Packed) Light Brown Sugar
• 
  2 tablespoons chili powder
• 
  2 tablespoons dry mustard
• 
  2 tablespoons onion powder
• 
  2 tablespoons garlic powder
• 
  2 tablespoons cayenne pepper
• 
  2 tablespoons kosher salt
• 
  2 tablespoons coarsely ground black pepper

The mac and cheese receipt I got from one of the threads on this website and it was from SQWIBS, so thank you SQWIBS it turned out amazing. Here is the receipt I used:

• 
  2 cups uncooked elbow macaroni
• 
  2 tablespoons of butter
• 
  2 ¼ cups of whole milk
• 
  ½ teaspoon of salt
• 
  1 teaspoon of ground mustard (Of course I ran out and only used about ¼ teaspoon)
• 
  1 teaspoon of onion powder
• 
  1 LB of American cheese
• 
  1 LB of Velveeta Cheese
• 
  8 Oz. cream cheese
• 
  1 (10 ¾ ounce) can of condensed cheddar cheese soup
• 
  1 cup of sour cream

I put the ingredient into my aluminum pan in that order, except I saved about ½ LB. of American cheese and used that as a topper after the sour cream. Smoked for 2.5 hrs around 250 degrees.

I cross cut the fat cap, put a thin layer of yellow mustard on, then dry rubbed all the sides, wrapped it in clear wrap and put it back in the fridge. This was done Thursday night around 9:30 P.M. on 7-6-17.

So the meat stayed in the fridge till Saturday 7-8-17 morning. About 30-32 hours of marinating time.

Here are my steps and hours during the day of smoke.

5:00 AM- woke up and pulled the pork out of the fridge and started to soak my apple wood chips

5:30 AM- pre heated my vertical propane smoker up to about 250-260 degrees

6:00 AM- the pork shoulder went into the smoker with an I.T. (Internal Temp) of 45 degrees

7:00 AM- I.T. reads at 62 degrees, changed out my soaked chips for the first time. a quick Apple MOP and the smoker temp was right around 255-265 degrees

8:00 AM- I.T. reads at 90 degrees, second soaked chip exchange and an Apple MOP Spray down. Smoker Temp was around 265-275 Degrees and now I am going to open up my 3 vents to try to get it to cool down a bit.

9:00 AM- I.T. reads 120 degrees, third soaked apple chip exchange with another Apple MOP Spray down. Smoker temp went up to about 280-290 because it is now in direct sunlight. My plan is to keep the vents open but turn the gas/flame down a bit to try to get it to come back down to the 250-260 range.

10:15 AM- I.T. reads 140 Degrees, I am doing my 4[sup]th[/sup] soaked apple chips exchange and a quick apple MOP spray. I was able to get the smoker temp back down to the 250-260 range which is where I want it.

11:00 AM- I.T. reads 151 degrees, and I believe I am right into the beginning section of the famous Pork Stall. I am doing a 5[sup]th[/sup] soaked apple chip exchange and apple MOP spray. I will not open the door or do anything else till I go to put the Mac & Cheese in. Smoker is at 250-260 range

12:30 PM- I.T. reads 167 degrees, not much a stall yet, Smoker is at 255-265 which is right where I want it to be at for the Mac & Cheese. The Mac & Cheese is now prepped and ready to go in.

1:30 PM- I.T. reads at 177 degrees, which puts me on pace to be done right around 3:30 which sets me up perfect with the party I am hosting. I did a 6[sup]th[/sup] soaked apple wood chip exchange and an Apple MOP. Mac & Cheese was inserted. Smoker temp is around 265-270, slightly too high.

2:30 PM- I.T. reads 185 degrees, a 7[sup]th[/sup] chip exchange and a quick apple MOP. I also stirred up the mac and cheese a bit. Smoker is perfect temp right at 250-260 degrees.

4:00 PM- I.T. reads 195 degrees and she is done. Both the pork and the Mac & Cheese are done. Pork was pulled out first, and will rest for 45 minutes before I begin to pull it apart. Mac was also pulled out at this time.

I pulled the pork apart, got my charcoal grill fired up for burgers and hot dogs, and by the time I got back inside to try some of my smoked food…. Roughly about an hour later…. Both trays were licked clean, so I can’t verify how good it was, but no one had any complaints. I am always looking for tips, hints, and suggestions to make me a better smoker. Comments are very welcome.