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To spritz your pulled pork, you can use a simple mixture of apple juice and cider vinegar in a spray bottle. Simply spray the meat every hour or so during the cooking process to keep it moist and enhance the flavor.

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Pat roast dry. Combine all rub ingredients and pat on all sides of roast, rubbing in well. Cover roast and let sit overnight in the fridge. When ready to cook, preheat smoker to 225 degrees and smoke roast directly on grill for 5 hours.

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Soda. Yes, soda can make a good spritzing liquid, thanks to its high sugar content. The sugary spritz causes the bark of the pork to carmelize. This gives it a nice crust. Be careful, though, as a little bit of soda goes a long way when smoking a pork butt. Spritz too much, and you could end up with a burnt crust.

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Spritzing pork butt during the smoking process is important for keeping the meat moist and slowing down the cook time. The best time to spritz is after the rub has dried on the surface of the meat, usually after a few hours. Spritz every 30-45 minutes until it's time to wrap the pork butt in foil or butcher paper.

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This is the optimal temperature for pulled pork, as it ensures a tender and juicy result. Once the pork reaches the desired temperature, remove it from the grill and let it rest for 10-15 minutes.. Don't forget the spritz: Regularly spritzing the pork with a flavorful mixture adds moisture and enhances the overall taste.

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Prepare the smoker and preheat to 275F. Place a container full of water in the smoker, then add the pork butt so that the fat cap is facing up. Cook for 3 hours, undisturbed. Spritz the pork all over, then continue cooking for 3 more hours, spritzing at one hour intervals.

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Continue smoking low and slow until the internal temperature of the pork butt reaches 195-205°F (91-96°C). This is when the meat becomes tender and easily pulls apart. Once your pork butt reaches perfection, remove it from the heat. Unwrap it carefully. Feel free to take in the aroma that's been building.

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Unwrap the pork and place it on a baking tray and use a basting brush to cover the pork in bbq sauce. Place the tray with the pork back on the hot smoker for a final 15 minutes to set the sauce. Take the pork off the smoker, cover the tray with foil and allow to rest for 30 minutes. Use two forks to shred the pork up.

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Coat the entire pork shoulder with mustard and season with Dad's all purpose rub. Set up the grill for indirect heat at 250 degrees. After the first hour on the grill, spritz the pork every hour with Dr. Pepper soda. Once the internal temperature of the pork reaches 170 degrees, remove the pork off the grill and time to wrap it up.

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If you decide to take this step, leave the pork shoulder alone for at least 3 hours. Don't be tempted to start spritzing before the smoker temperature has had a chance to stabilize. You also want the pork to form a solid bark during this time. Once you begin to spritz, repeat the process every 30 to 40 minutes.

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Braise. Transfer the pork butt to an aluminum pan. Pour 1 cup of cherry cola over the pork butt in the pan and then cover tightly with foil. Return the covered pork butt to the smoker and cook at 225 degrees F until the internal temperature of the pork butt reaches 200 degrees F.

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Spritz - After 3 - 4 hours of smoke, use a spray bottle to lightly spray the shoulder every 30 minutes until the internal temperature of the pork butt reaches 165 degrees F. Wrap - After the internal temperature of the pulled pork hits 165 degrees, wrap the shoulder in foil or butcher paper and reinsert your remote probe meat thermometer.

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Smoking a pork shoulder yields a flavorful and tender piece of meat, and knowing how often to spritz pulled pork is a trick worth learning. Smoking meat takes patience and tools, so let's dive into the process below before you learn how to perfectly spritz your pulled pork for maximum flavor.

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Once the rub has set, only then should you spritz the pork. Then, spritz the meat every 30 to 45 minutes until you wrap the pork in aluminium foil. For the spritz liquid, use apple cider vinegar, or apple juice in a spray bottle. Continue wetting the surface of meat before wrapping in foil.

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Place the pork on the smoker and smoke the pork for 7-8 hours. Prepare the apple cider spritz and spray the pork shoulder every hour or two to keep the pork tender and moist. Let the pork rest. Once the pork has reached an internal temperature of 190-205ºF remove the pork from the smoker and let it rest for 30 minutes.

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Spritz along the way. After the first two hours, and when the rub has set, spritz your pork butt with apple cider vinegar. Continue to spritz the pork butt every hour, or as needed for the next 5-6 hours. The pork will visibly shrink and the fat cap will begin to split and start to crack at around the seven hour mark.