Owners Manual

30 31
Using the air vents to control the temperature is a great way
to cook low and slow in the Gozney Dome. Here, we’ve used
charcoal and hickory chips to bring an awesome smokey
hit to this simple and easy pulled pork - just add your BBQ
sauce of choice.
FOR THE PORK
Trim the pork of any excess fat and pat
dry. Mix the dry rub ingredients together
well and set to one side.
Working on one side of the pork at a
time, rub over a little American mustard
and sprinkle over the rub. Repeat until
the butt is completely covered in rub.
Cover and leave to refrigerate overnight.
THE NEXT DAY
Use hardwood to heat up the Dome to
around 660°F (350°C) and as the fire
begins to die down to embers top with
charcoal briquettes and allow to heat up
until the coals are turning white.
Place the door onto the Dome and close
the air control vent so it’s a quarter open.
Open the door vents slightly to achieve a
steady temperature of 230-270°F (110-
130°C).
Place a resting rack in a suitable tray and
pour in 3 Cups (700ml) of water. Place
the Pork on top, fat side up, insert the
Dome meat probe and slide into the
oven. Throw the soaked hickory chips
over the briquettes and pop on the door.
Use the door and air control vents
throughout the cooking process to
control the heat, topping up with char-
coal as required until the pork reaches
an internal temperature of 143°F (62°C)
-around 4 hours.
Remove the pork from the tray and lay
on two sheets of aluminum foil. Use a
spray bottle with apple juice or water to
generously spritz the meat before wrap-
ping up tightly in the foil and popping
back on the tray.
Re-insert the Dome probe and continue
to cook for a further 3-5 hours or until
an internal temperature of 205°F (96°C)
is achieved.
Wrap the foiled pork in two thick tea
towels and allow to rest for at least one
hour. Shred and mix with your favourite
BBQ sauce.
Hickory Smoked ‘Pulled’ Pork Butt
INGREDIENTS
For The Dry Rub:
1 Tbsp Soft Brown
Sugar
1 Tbsp Smoked
Paprika
1 Tsp Garlic powder
1 Tsp Blackened
Seasoning
1 Tbsp Salt
1 Tbsp Pepper
For the pork butt:
2.8kg Pork Butt,
trimmed of skin
& excess fat
2-3 Tbsp American
Mustard
2 Handfuls of
soaked hickory
chips
WHAT TO KNOW
Bake at:
265˚F (130˚C)
Difficulty:
Easy
Prep time:
10 hrs
Cooks in:
6-8 hrs
Serves:
8-10 Persons