Today I made my 1st pulled pork using a picnic because I was unable to find any butts. Checked local grocery store and BJ's(like Sam's Club) but both were out. I started by applying yellow mustard and a store bought rub last night and left in fridge overnight. This morning woke up nice and early 5:00am to start things rolling and set the MES at 225. At 5:45 put the picnic in and used hickory chips for smoke. Smoked with hickory until int temp reached 160 and removed from smoker at 205 degrees and wrapped in aluminum foil to set for 1 hour. Removed from foil and pulled to chunks and once cooled hand pulled.
Overall I was happy with the way it turned out. Next time I would like to try making a rub and a BBQ sauce if anyone has suggestions.
Does anyone have any insight on wrapping at 170 degrees?
5:45am
10:50am approx 140 degrees
5:54 205 degrees
Chunked
Pulled
Finished Product
Overall I was happy with the way it turned out. Next time I would like to try making a rub and a BBQ sauce if anyone has suggestions.
Does anyone have any insight on wrapping at 170 degrees?
5:45am
10:50am approx 140 degrees
5:54 205 degrees
Chunked
Pulled
Finished Product