Bingo!

[Danny Hardesty]

Best pulled pork to-date! One 6.5 pound pork butt, 11 hours in WSM, with
southern succor rub, water in water pan, and hickory chunks for wood flavor,
taken off the grill and rested in foil in the cooler for thirty minutes.
Removed from foil, pulled, then a little more rub sprinkled through the
strands of meat before serving.

Damn! Meat had great bark, fall apart tender and moist, and this time it
had a deep red texture to it that last week's pork did not have. Was it the
hickory? I used oak last week. In any event, big time "pig out" and thanks
again to the barbecue temple masters for the tips which led to perfection.
If the pics turn out will post later.

Danny Hardesty

 

[Danny Hardesty]

Dinner this evening, barbecued pulled pork referenced above with home-made carrot salad and sliced fruit.

Danny Hardesty

http://www.doctawack.com/bbq3.jpg

 

[David Prince]

I looked at that pic for like 5 min. /infopop/emoticons/icon_smile.gif ..it's inspiring me to cook tomorrow, and try the ss rub also.

 

[Mike Chavez]

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Danny Hardesty:
[qb] Best pulled pork to-date! Was it the
hickory? [/qb] <HR></BLOCKQUOTE>Could very well have been the hickory. I like to pour on the hickory with butts. They can take alot of smoke. I do like good smoke flavor in pulled pork.
Good lookin Q