How To Make Smoked Pulled Pork

How to make smoked pulled pork in a Bradley Smoker. In this video, Joe does a little experiment to see if there’s a difference between pulled pork made with and without mustard.


1.4 Kilos of pork roast

For the rub:

2 Tsp salt

2 Tsp paprika

1 Tsp garlic powder

2 Tsp black pepper


Measure 1% of salt per 1000 grams = 14 grams of salt per roast portion.

Then add two teaspoons of paprika onto the salt and 1 teaspoon of garlic and 2 teaspoons of course ground pepper.

Use a shaker and baste the cure onto the one roast.

Then pop it onto the Bradley Smoker rack.

You will add mustard to the other roast then pat the cure on.

Then load both roasts into the smoker.

Smoke at 240ºF (115.6ºC), cook time 8-9 hours, smoke time 3 hours with 9 hickory bisquettes.

After 3 hours take out the roasts

Recipe By: Smokin' With Joe


Hickory Wood Bisquettes

The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.

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