Double smoked pulled pork? Anyone try this?

[Christopher H]

So I went to a newer local BBQ place over the weekend. I ordered the pulled pork and I'm no expert but it smells, looks and tastes like they smoked the PB pulled it, then smoked it a little more. Is this a common thing? Anyone else commonly do this or try this?

It tastes very good, not overpowering and now I'm curious if that's how they do it and if I should try it. Thoughts?

 

[James Lake]

Sounds like it would work, give it a shot but be careful that it doesn't dry out.

 

[Tom Golden]

You can get the same effect by using (ugh) liquid smoke or smoked salt (better) when heating PP on the flattop.

 

[Dave from Denver]

what's the difference between liquid smoke and smoked salt Tom? You know they're made with basically the same process right?

 

[Christopher H]

From my understanding you roughly pull the pork so it's still in "large" chunks, then return to smoker in pan for an hour, then take out and complete the rest of the pulling process...I may try this with half of my next PB.