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Old 02-12-2013, 01:03 PM   #11
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The key I have found to the best pork butt, for pulled pork, is to let it rest for several hours after smoking/cooking. It will continue to cook. I smoke mine for several hours then wrap in foil and cook for about 4 more hours or until it reaches 170 F. I then remove it from the smoker and wrap it in a couple old bath towels and let it set for 2 hours before I cut/pull it apart. It will literally fall off the bone.
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Old 02-12-2013, 04:00 PM   #12
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I like to use hickory for large cuts, pork shoulder or beef brisket and use fruit woods for smaller cuts, ribs and chicken. Not from Texas so not much for mesquite.
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Old 02-12-2013, 04:18 PM   #13
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I much prefer the taste of Apple or Pecan wood over Hickory. Hickory to me can sometimes overpower the taste of the meat with the smoke.

Just my opinion
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Old 02-12-2013, 04:51 PM   #14
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Rkswyo--has it down pat !

To speed up cooking ---or if your pork butt is a large one. After it has been on the smoker for about 6 Hours @ about 200 with the rub of your choice and hickory chips for smoke flavor. Remove the butt, cut into four pieces. Wrap in foil, place back on grill in smoker at 300-350 for another three hours. This will produce the best pulled pork you have ever tasted. As stated, "IT WILL LITTER-LY FALL OFF THE BONE". You have to pull it before it cools off, preferably as soon as you remove it from the smoker.

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Old 02-12-2013, 05:07 PM   #15
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This is a great place to pick up some tips.

Basic Pulled Pork Smoke
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Old 02-12-2013, 05:40 PM   #16
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just pulled it off the grill, and the bone pulled out very easily. next time i do one of these, i will start the night before at a lower temp so that it can cook longer. still good tho. will the longer cook times break down the internal fat that cant be trimmed? i seemed to have more than i thought i should, but since this is a first attempt what do i know
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Old 02-12-2013, 09:42 PM   #17
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dinner turned out great according to those sampling the finished product. wife cant wait for summer to get here so she wont have to cook. at all apparently
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Old 02-13-2013, 10:18 AM   #18
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Low-n-slow. That's the motto!

I have the Masterbuilt 40" electric and absolutely love it. I use hickory chips for the most part but love apple too. I set the smoker for 215 and it takes about 14 hours for a 6-10 lb butt to reach 200 internal.

I love country ribs in it too and it takes about 2 hours for them to finish.
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Old 02-13-2013, 05:31 PM   #19
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kids cant stand left overs, but they are eating up what i was planning on having for dinner tonite (yesterdays pulled pork). its like chili... tastes better the second day apparently.
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Old 02-13-2013, 10:39 PM   #20
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smoking

I do some cold smoking, usually use mulberry or apple or hickory. I cut all my own wood for smoking, I like to leave it in small sticks about as big as you fingers. Soak them in water for at least a hour.
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