Charcoal Smoker--Pulled Pork

You will probably have to experiment with your smoker to figure out the best spot. For example, mine is not well insulated and the heat rises fairly quickly.

I smoke butts toward the middle of the smoker. You have options for tons of rubs and application methods. Google and experiment... others might can give specific help. I just use a random mix of rubs and spices.

You will need a good thermometer to determine the interior temp of the butt when it is nearing completion. I think the temp at which pork is "done" around 285 - 290 degrees (verify). I cook mine to about 315-325.

If you have the time, rest your butt. This means (double) wrapping it in foil and surround with towels in a small cooler. Makes a big difference.

Dr. BBQ's Big Time BBQ Rub is about as good as it gets.
LINK

I like the internal temp. of the pork @ 195-200 for pulling.

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I think the temp at which pork is "done" around 285 - 290 degrees (verify). I cook mine to about 315-325.

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Damn son......you burn it to a crisp huh?

Pork is ready for pulling when internal temp reaches 195.

For your rub go simple 50/50 salt and pepper. Add some paprika, garlic powder and onion powder..........keep it simple so the taste of the pork itself stands out.

You can smoke it at a grill temp of anywhere from 225 - 275.

For your first dry rubbed pork, why not just try black pepper and powdered garlic with slightly mroe pepper than garlic. Add a little salt to this if you like. If you want, use Lawry's garlic seasoning instead of the powdered garlic. Lawry's has garlic flakes, parsley and salt, so never use salt if you use Lawry's until you taste for salt. If you like, add powdered onion and paprica. For more adventure, use smoked paprica. I'd go with Lawry's, less onion than garlic and equal pepper, paprica and garlic.

Confusing? You bet it is. My dry rub blend and components is top secret, as any really good rub should be.

Start simple and make your rub your's. Better that way, because taste preference is really personal. If you like, go to grocery store and look at several and take note of the ingredients labeling.

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Learn about Tempature stall

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This is good advice to a beginner.

Lots of folks will pull the meat and wrap in foil going to the oven to carry it through the stall at a controlled temp.

Stall occurs when the meat starts giving up the natural moisture, which comes to the surface and evaporates, cooling the internal temp (stalling) the temperature rise until whatever level of moisture loss required is achieved.

I just leave mine on the grill, baste the surface occassionally and paitently wait for the meat to move through the stall. I think a lot of the smoke ring in meat (the photo I show is brisket, but pork is very smilar) comes with proper smoking and temperature, during the stall.



As is evident in the photo. It is hard to get smoke ring under fat. The top of this brisket has no ring because of the fat layer on the outer surface. I cook my brisket fat up to help it self baste.

When meat is cooked (foil wrapped) in the oven and is in a big pool of liquid at the end of cooking. That liquid is mostly rendered during the stall.

Thanks for all of the replies, I will try out a variation of everyone's suggestions and report back tomorrow when it is all said and done.