Pulled Pork BBQ Smoked Indoors on a Stove Top Smoker

Step 2 Gathering the rest of our stuff

Next on our list we will need plastic wrap, aluminum foil, smoking wood chips and an internal temperature probe. The plastic wrap will be used to wrap our meat in our marinating step. The aluminum foil will be needed for making our 'lid' for our smoker. The wood chips of course will provide the smoke for our meat. As for the temperature probe, this item is very handy to have but not absolutely required. Smoking without knowing the true internal temperature of the meat is more of a trial and error adventure. The internal temp of the meat provides us with vital information at different stages of cooking. Most temp probes are not that expensive. The one shown here sells for about $15 USD and comes with a transmitter so the receiver can be carried into other rooms of the house for convenience. A basic probe that can be inserted into the meat to monitor the internal temp as it slowly cooks will be sufficient for our needs.

When cooking without a temp probe it becomes even more important to know the cooking temperature of your stove or heat source. We want to slowly cook our butt at as close to the 225 to 250 degree Fahrenheit range as possible. About 1.5 hours per pound can be used as a guide for your first butt. Adjust your cooking times as needed for your next butt. Hopefully you will pick up a temp probe by that time!