Who pulls pork?

[ParrotheadGator]

Not just the rub, but cookin it low and slow. If you want to eat at 3 in the afternoon, start about 7 in the morning. That give you 8 hours. You may need more time than that. I think the key is low and slow. With some wood to add flavor. I didn't get this fat by not knowing how to B B Q!!

some wood flavor? No, lots of wood flavor. You have to cook with wood! Pecan or Cherry wood gives it a nice sweet flavor...so does apple wood, but that's much harder to get.

I must agree that the Apple, Pecan and Cherry are the way to go for smoking pork. Oak, Hickory, and Mesquite impart a bitter taste when used with pork. We are fortunate on the west coast that apple wood is plentiful and easy to find. Apple wood smoked pork is my favorite. Low and slow, never let that temp get above 180 and 7 hours minimum cooking time. Now I'm Hungry, I think there will be smoke rising from the Tiki Bar on Saturday.

not real easy to find Apple around Florida. Best thing for us to do is use Cherry and just put some slices of apple on top of the pork...it'll soak up nicely

I'm up for a good smoking myself.....nothing like sitting around the smoker getting hammered all day and night

[Lightning Bolt]

I pull the best pork in the West. But only after it has been rubbed with our homemade 36 spice & seasoning BBQ rub and smoked for a minimum of 7 hours. When the smoke is rising from the Tiki Bar, the friends and neighbors flock to the backyard for the best damn pulled pork on the planet. Cocky? no, Confident yes. The owner of the restaurant chain that has won the Smoker Championship several times has tried mine, and says mine could win hands down. It takes a lot of experience to pull the pork. Ok now let the jokes begin.

I think you beat us to it...

Isn't that harder to do with a fishstick?

[ragtopW]

Uh guys the Wood chips do work and you can get them anywhere

and uh NO peach bad idea Wayne..

[Demerara]

Pulled pork and brisket are both incredible. Done right, they're a little slice of heaven... melt-in-your-mouth moist and oh-so-tasty. Done wrong, they're lumps of tough, tasteless meat.

The secret, as others have suggested, is low & slow. The longer you can cook it, the better. Depending on the size of the shoulder or brisket, you need at least 6 hours, preferably more. If you want to eat dinner at 6pm, you need to start by about 9 in the morning - or earlier if you can. Pork is easier to do than brisket, which can be pretty tricky to get right.

I use a gas grill (sacrilege to the BBQ purists, I know) because of the convenience - it's much easier to it the perfect temperature and to keep it there. Wood chips - in a smoker box or a perforated foil packet - work very well.

I've been doing cajun-brined turkey breasts this year and they've turned out wonderfully moist. I wonder if you can (or should) brine brisket and/or pork shoulder?

Any good 'que near Pittsburgh?

[ParrotheadGator]

I wonder if you can (or should) brine brisket and/or pork shoulder?

Any good 'que near Pittsburgh?

I have seen pork shoulder (the butt) brined.

Brine:
8 ounces or 3/4 cup molasses
12 ounces pickling salt
2 quarts bottled water
6 to 8 pound Boston butt

Rub:
1 teaspoon whole cumin seed
1 teaspoon whole fennel seed
1 teaspoon whole coriander
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon paprika


Combine molasses, pickling salt, and water in 6 quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.
Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.

Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.

Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired.