Pulled pork from the smoker: low & slow
Pulled pork practically cooks itself in a regulated smoker: inject and rub the pork neck, let it rest overnight, then cook at a constant 115 °C for around 16 hours – about 4 hours of which in cherry smoke – until the core probe shows 92 °C. At this temperature, the connective tissue has broken down into gelatine and the meat can be pulled apart with two forks. The recipe is taken one-to-one from the Beelonia video – including the water bowl trick that keeps the smoker clean.
Last updated: 23 July 2026 · Author: Michael Vering, Beelonia GmbH · All prices: as of July 2026
Reading tip: The article Smoker with thermostat explains why the control system makes all the difference during 16-hour sessions.
Day 1: Injecting, rubbing, resting
Preparation determines juiciness: the neck is trimmed, injected with cranberry juice plus a dash of BBQ sauce, and coated with mustard and rub. Inject in a grid pattern – insert, press slightly, move on – until the liquid has filled all the pockets in the meat. The mustard acts as a binder for the rub to stick to: a mixture of sweet paprika, salt, cane sugar, garlic, black pepper and smoked jalapeño. Then wrap tightly in cling film and place in the fridge for 12–15 hours – the marinade soaks in and binds with the meat.
Day 2 – the smoker takes over: Setpoint 115 °C on the digital control, sawdust tray with RÄUCHERGOLD cherry ("fruity wood for hearty meat"), and then the crucial trick: a bowl of water is placed directly on the fat drip tray. Firstly, it keeps the moisture in the cooking chamber – the meat won't dry out in 16 hours – and secondly, it catches every dripping gram of fat in the water. Nothing burns on, no bitter smoke, the smoker stays clean.
Measure instead of hoping: Both necks get a core probe. Start at 5–6 °C core temperature, target 92 °C – in between lies the notorious plateau phase, where the temperature barely rises for hours. Don't get nervous: this is evaporative cooling, it will pass. After about 16 hours it's time – let it rest briefly, pull, mix in the collected juices.
The key data at a glance
| Parameter | Value |
|---|---|
| Meat | Boneless pork neck, 2–3 kg per piece |
| Marinating time | 12–15 h in foil, chilled |
| Smoker temperature | Constant 115 °C (digital control setpoint) |
| Smoking phase | Approx. 4 h with RÄUCHERGOLD cherry |
| Total time | Approx. 16 h |
| Target core temperature | 92 °C |
| Result | Mahogany-coloured crust, pullable meat |
Frequently asked questions about pulled pork
Do I have to get up at night and add more wood?
Not with the electric version and digital control: the smoker maintains the 115 °C independently – smoking is only done in the first few hours anyway. It is exactly this use case that has made the regulated F2-70/60 models bestsellers.
What should I do if the core temperature stalls for hours?
Nothing – this is the plateau phase (evaporative cooling), it's part of the process. If you want to speed things up, wrap the meat in butcher paper from ~70 °C; the video original simply lets it run its course.
Can I prepare and reheat pulled pork?
Yes – vacuum-seal the pulled meat with its juices and gently heat it in a water bath; it stays surprisingly juicy. Chilled, it keeps for a few days like cooked smoked goods.
Reading tip: If you want to delve deeper into core measuring, read Core temperature when smoking; the next low & slow project is spare ribs.
16 hours – zero stress
The regulated F models from Beelonia GmbH maintain 115 °C through the night while you sleep. From Beelen since 1880.
Sources and technical basis: Beelonia video "Delicious pulled pork from the smoker" (injecting with cranberry+BBQ, mustard binder, rub ingredients, 115 °C setpoint, water bowl trick, RÄUCHERGOLD cherry, 2 core probes, target 92 °C, ~16 h = ~4 h smoke + ~12 h cooking time); plateau phase from BBQ expertise. Prices: beelonia-shop.de, as of July 2026.
