July 4th Pulled Pork

Discussion in 'Pork' started by woodman3, Jul 6, 2014.

  1. woodman3

    woodman3 Smoke Blower



    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.
     
  2. knifebld

    knifebld Smoking Fanatic

    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!
     
  3. chef willie

    chef willie Master of the Pit OTBS Member

    Looks good, regardless......I've been on a cherry wood kick lately. Nice color to the finished meat and fairly mild IMO.....Willie
     
  4. I use a lot of pecan, I like it  also cherry when I can get it    Good job !!!

    Gary S
     

Share This Page