Smokier pulled pork

[jcam222]

For about the last year I make sure my water pan is very clean and fill with a mix of broth and spices. I pull the pork and refrigerate it, the pan drippings from being wrapped AND the water pan liquid. The next day I skim the fat off the liquid and mix in to the desired moistness / flavor. People rave about my pork. They always loved it but I’m this manner they swear it’s the best they’ve ever had. The problem is often I do not generate enough liquid to do all the pork. So now the question- The while purpose of this is to get more of the Smokey taste throughout the meat. Have any of you tried smoking the pulled meat in pans at a low temp for an hour or so to achieve a similar result?

 

[30" Jim]

I have not tried it but no doubt it would add smoke flavor to the meat. My only concern is that it would tend to dry out the meat.

 

[30" Jim]

I have not tried it but no doubt it would add smoke flavor to the meat. My only concern is that it would tend to dry out the meat.

 

[zwiller]

PP is such a long smoke and takes on so much smoke, I find it odd you want more. What you propose could work, but consider changing your wood to something more aggressive instead. Strangely, one of the best things I ever did on my PP was trying oak. I tried lots of woods/blends (had to do 50lbs for daughters grad party) and halfway through the first oak run, I knew it was "the one". Buy Mixon's book and check out his injection too.

 

[jcam222]

PP is such a long smoke and takes on so much smoke, I find it odd you want more. What you propose could work, but consider changing your wood to something more aggressive instead. Strangely, one of the best things I ever did on my PP was trying oak. I tried lots of woods/blends (had to do 50lbs for daughters grad party) and halfway through the first oak run, I knew it was "the one". Buy Mixon's book and check out his injection too.

Both great suggestions thanks

 

[schlotz]

If you are also looking for more liquid gold at the end of the smoke, try marinating it overnight (approx 15hrs) in a mixture of pickling salt, molasses and water. Details in sig recipe below.