Aplle wood smoked pulled pork

BuckSnort · Jun 4, 2010

LAST EDITED ON Jun-04-10 AT 03:41PM (MST)[p]I was given all the apple wood I would need for smoking from an older gentleman up the road so I figured I would throw some pork butts on my smoker today and try it out....I'm also doing a hot and fast cook experiment running the temp up to 300 deg to speed up the process....

Here they sit after being rubbed...

On the smoker..

Nice blue smoke....Smells really good

4 hours on....Should be done in time to rest in foil for an hour before pulling and making the sammies for dinner...

I'm also gonna smoke some ABT's (gotta try the new pepper rack I bought)

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BuckSnort · Jun 4, 2010

Apple not aplle....I figured I would beat 13er to the punch...lol

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oilcan · Jun 4, 2010

O looks good so what time we eating LOL.Let us know how it turns out.

hntbambi · Jun 4, 2010

How was it? When it comes to BBQ, I have always had the mind set you can't rush it. It's done when its done. I go to internal temp not a cook time.

stanley · Jun 9, 2010

Hey Bucksnort! I would be curious as to how it was as well!

I've smoked a couple of pork butts, but anytime I've tried to speed it up at all I had a hard time 'pulling' it. It seemed to not break-down enough in that short of time, so we ended-up slicing as opposed to pulling.

A report on your experience would be great!

Thanks,
S.

BuckSnort · Jun 9, 2010

It turned out great... I had it 325 for about 5.5 hours ..Then I foiled it and let it rest in an empty cooler to stay hot for an hour (this is very important for a good moist pull)...

I usually use bone in pork butts however these were boneless and kinda trimmed...I was worried that they wont turn out as good without the fat but they were just as good...

I rubbed them with my homemade rub as well as injected them with the rub diluted in water...

My pork rub has brown sugar in it so I dont think I would go any hotter than 325 for fear of the sugar burning...

Disclaimer:
The poster does not take any responsibility for any hurt or bad feelings. Reading threads poses inherent risks. The poster would like to remind readers to make sure they have a functional sense of humor before they visit any discussion board.

stanley · Jun 9, 2010

Sounds awesome!!!!! Good tip on the foil-wrap.....

S.

Naildriver · Jun 11, 2010

Try a tri-tip the same way. An un-trimmed tri tip.You need the fat for flavor and moisture.It will be well done,but it will be the best piece of well done beef you have ever had.Dont forget, let it rest before cuttin