Smoked Pulled Pork

[Gavin]

The same cook times will work for charcoal or electric. Smoking on the electric is less work because you have better temperature control and you dont have to mess with the fire so much...With charcoal, I usually end up dissassmbling the smoker every 4 hours or so to add a fresh batch of charcoal. You dont have to do that with an electric. Cheers.

[Andy & JoAnne]

I think its a lot simpler than most posted.

Cavenders Greek Seasoning is about all you will need for a rub.

Give the butts a coating the night before and allow them to sit int he frig.

I use a meat therm. and take the butts to a temp of 175F, when done it should pull apart with a couple forks. A properly cooked butt will fall apart when dropped on the counter.

a large butt will take about 3 hours to cook at 235F, kind of the plat as mentioned.

As for wood, dont use wood that is old and moldy and covered in mildew.

Seasoned wood, and if you want once the fire is going blackberry brairs, wild cherry and fruit wood will do better thant most nut woods. Stay away from Black Walnut.

Several years back at a Memphis in May comp. I took best with this simple recipe and really poed the high dollar cooker guys off.

Cavenders is available at Wal MArt and many other grocery stores. if all else fails they are in Harrison AR>

http://www.greekseasoning.com/

http://www.cavendersseasoning.com/

Blackberry Briars????? Sounds intriguing...Green or seasoned? Whats the smoke taste like on the pig.

Thanks in advance

[Wayne SW/MO]

Has anyone tried smoking the pork butts for pulled pork on an electric smoker like Phil talks about using for his famous smoked chicken? Just wondering if anyone has experience or info on cooking on the electric smoker. Please chime in.

I'm not sure what phil has, but if its a Chief, they don't get hot enough to do large chunks of meat. An electric Brinkman, or one of the chest smokers is a different story.

They do a great job.

If you're going to pull a butt, after wrapping at around 160, take it to 200, then put it in a cooler, or something to keep it hot for a couple of hours.

[bigredbirdfan]

When refueling with Charcoal what is the preferred method?

[rps]

When refueling with Charcoal what is the preferred method?

The ideal situation is where you begin the refuel with a few small red coals left. These will ignite the new charcoal slowly without flame. When I mess up and let everything burn out, I use a chimney to light a small batch. I don't use fuel or waxed matches anymore - the chemicals linger for too long and flavor the meat.