Rob Stroud
TVWBB Member
After a fun Saturday at the Pumpkin Patch with my family we decided Pulled pork needed to be on the agenda for Sunday. Being such a rookie at smoking I did a little research and looked at different concoctions others have done I made a plan and attacked.
Started with a 8.5 lb pork shoulder injected over night in apple juice, worcestershire, water, sugar, and salt.
Sunday morning i started my charcoal and set up a snake around the performer.
While things were heating up in the chimney I started the rub. Mustard, Tony's, garlic salt, and pepper.
The plan was a fast and hot smoke. Kept around 275-300. Not long before I wrapped it in foil.
After wrapping it and getting the shoulder up to about 200 - 205 all over i pulled and and let it rest in my cooler for 2.5 hours.
The outcome:
The bone pulled out so easy.
Plated with nothing fancy except some fresh green beans and a cold beer.
It tasted great and my girlfriend loved it and son demolished it so I'll say it was successful. Feel free to critique though.
Here is a picture from the pumpkin patch with the boys.
Started with a 8.5 lb pork shoulder injected over night in apple juice, worcestershire, water, sugar, and salt.
Sunday morning i started my charcoal and set up a snake around the performer.
While things were heating up in the chimney I started the rub. Mustard, Tony's, garlic salt, and pepper.
The plan was a fast and hot smoke. Kept around 275-300. Not long before I wrapped it in foil.
After wrapping it and getting the shoulder up to about 200 - 205 all over i pulled and and let it rest in my cooler for 2.5 hours.
The outcome:
The bone pulled out so easy.
Plated with nothing fancy except some fresh green beans and a cold beer.
It tasted great and my girlfriend loved it and son demolished it so I'll say it was successful. Feel free to critique though.
Here is a picture from the pumpkin patch with the boys.
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