July 4th Pulled Pork

[woodman3]

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• woodman3
• Jul 6, 2014

image.jpg

• woodman3
• Jul 6, 2014

I know the pictures aren't the greatest. I used pecan wood. I have noticed pecan doesn't leave as much smoke ring as hickory. We were in a hurry to get over to a party. I pulled at 198°. I noticed a huge difference between that and 205. It didn't pull that well. I defatted the drippings then mixed it in with pork. Waa good but its no brisket.

 

[knifebld]

Ahhh too bad you had to pull so early...I have been there before too....where at that point I ask my guests if they care to wait another hour or two, or order pizza and my wife and I could have some great sammies all week long! LOL

They always opt for waiting it out....just can beat a perfectly cooked pork butt!

Cheers!

 

[chef willie]

Looks good, regardless......I've been on a cherry wood kick lately. Nice color to the finished meat and fairly mild IMO.....Willie

 

[gary s]

I use a lot of pecan, I like it  also cherry when I can get it    Good job !!!

Gary S