Pulled Pork BBQ Smoked Indoors on a Stove Top Smoker

Step 9 It's Smoke Time

OK, it's time to get our smoke on. Unwrap your meat and place it on the rack. Push the meat probe into the central area of the meat, making sure not to touch the bone with the probe. Next use the aluminum foil to make a tent structure over the meat. Ideally you want to have a dome or raised area with the foil over the meat in such a manner that the foil is not touching the meat. As you crimp the edges of the foil around the lip of your pan, gently push the foil down in such a manner that the moisture that accumulates on the inside of the foil lid will drip back down into the pan before it has a chance to reach the edge of the foil. This will prevent the liquid from leaking out of the pan onto the stove during the constant condensation process that will be going on inside your aluminum dome.

Turn your heat source up to 225 degrees Fahreneit. Over the next several hours do not try to peek under the foil to check on the meat. It will be fine. Next we will learn how temperature plays a part in our finished product.