Pulled Pork

[rshacklefordiv]

Looks great. I just got a smoker in February, and I love it.

[Skyfall]

I use 70% Pecan and 30% Mesquite for Pork, I usually use a 50/50 mix of Pecan and Post Oak for Beef.

[Trimming]

Looks fantastic.

[LivetoCook]

Recipes and procedures...P.L.E.A.S.E

[MrGTO]

I love to smoke! Just did 42 lbs if pork butts for nurses week. I have a Weber Smokey Mtn. I can smoke 4 butts @ a time. I am a purest I use salt & pepper, maybe garlic powder if I'm feeling frisky.

My procedure is

Rub pork w EVOO

Rub w whatever u like as far a spices

Throw it on smoker @ 225 w pear, apple or cherry wood from back yard

Smoke cigars and drink

I start probing @ 190 internal temp

I pull when it feels like I'm poking warm butter.

Pull wrap w foil then a towel & place in cooler

Minimum 1 hr rest if time if guests stomachs permit

Sauce on the side of Sweet Baby Rays

[airtrade]

I love to smoke! Just did 42 lbs if pork butts for nurses week. I have a Weber Smokey Mtn. I can smoke 4 butts @ a time. I am a purest I use salt & pepper, maybe garlic powder if I'm feeling frisky.

My procedure is

Rub pork w EVOO

Rub w whatever u like as far a spices

Throw it on smoker @ 225 w pear, apple or cherry wood from back yard

Smoke cigars and drink

I start probing @ 190 internal temp

I pull when it feels like I'm poking warm butter.

Pull wrap w foil then a towel & place in cooler

Minimum 1 hr rest if time if guests stomachs permit

Sauce on the side of Sweet Baby Rays

Sounds perfect, I need to do one this weekend!

[MrGTO]

Good luck!

Pork is really hard to screw up. Just don't pull it off the smoker too early!

[SaintLuis]

I wouldn't rub the pork with oil. Spices are water soluble more than fat soluble, so you'll get better flavor infusion and bark without the oil. Just rinse the shoulder, pat it dry and rub!

[MrGTO]

I wouldn't rub the pork with oil. Spices are water soluble more than fat soluble, so you'll get better flavor infusion and bark without the oil. Just rinse the shoulder, pat it dry and rub!

Saying spices are more water soluble than oil is incorrect. Some spices are more water soluble than others but not all. It also depends on the application as well.

I think pepper is one of those spices that are better used w oil than water.

Ultimately whatever you rub a pork butt with, it will be exposed to oil/fat from the butt anyway. I had 2 lbs of pure fat in my drippings tray after my 42lb pork butt marathon.

[forgop]

My recommendation is the Chris Lilly World Championship BBQ recipe. Best ever.

[napbo00]

so good now i want to do this myself

[Mordenstein]

I'm also a BBQ smoker, running a 22" Weber Smokey Mountain.

For pulled pork, I use Big Bob Gipson's pork shoulder recipe. Injection + rub. I've been using this recipe for years and love it.

All my pork smokes happen overnight now. I absolutely love the WSM in this respect. I put the shoulder on around 9pm, and around 7am it is nearly done.

[Hunter1974]

Cooked 2 last weekend myself on my kamado grill nothing like pork on the kamado I used pecan and little Hickory

[Habana Mike]

Couple of 8# butts over the weekend.

I cover with mustard and then the rub, rest overnight.

Smoke ~12 hours at 230 in the Egg with apple and a touch of hickory until they fall apart

[lostsoulcamero]

I got a traeger it does the job

[teamrandr]

I did 17 butts yesterday. All in a days work lol.

[Habana Mike]

I did 17 butts yesterday. All in a days work lol.

How big's your smoker?!?!! Pictures or it didn't happen

[Habana Mike]

Ignore that ^^^

Saw your pics in the BBQ thread. Awesome!!!

[raymond5737]

I got a traeger it does the job

How do you like your Traeger Smoker? Which one did you get?

I'm trying to decide between the Traeger and the Egg. I'm thinking about smoking salmon, pork, beef. Can you eat the skin when it is so black? Is that the result that you really want or is there a way to keep the meat from turning black?

Love to hear your thoughts.