Pulled Pork

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very tasty and relatively easy to do

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I purchased a 1100 watt hot plate and it had more than enough wattage to meet the heating needs for this recipe. When adding fresh wood chunks to the smoker, the internal smoker temperature would drop by more than 50 deg. To get the heat backup quickly, I slid the top cover over 1/2 inch to allow more oxygen to enter the smoker. If I didn't provide this extra oxygen, then it would take a long time to get the wood chunks going and build up the heat. Once I reached my target temperature of 210 deg F, I would allow the temperature continue to rise to 220 and then unplug the hot plate. With the hot plate unplugged the temperature would slowly decrease. Once the temperature came down to 200 deg F, I plugged the hot plate back in and continued the cycle. At one point I had the temperature up to 300 deg and I removed the top cover to cool it off quickly. The hot plate has a temperature control knob and I experimented with it a little, but not enough to quote any reproducible results.

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I built the smoker and have used it four times for this recipe. It works great, and everyone who has tried the bbq raves over it. It is simply the best bbq I have ever eaten.

I couldn't find the shallower pot he used for the lid. I had to buy a second pot the same size as the bottom part. Probably makes the smoker harder to heat, and the hotplate can only get it up to 190F at full power. I wrapped an old blanket around the smoker for added insulation, and that did the trick. Got me up to 210. It will ruin the blanket for any other use, so make sure it's an old one if you try this trick.

One problem I have is that the grill grate wants to flip over in the pot if I'm not careful and if the meat's not balanced perfectly. I dropped one butt into the pan of ashes when I was trying to take it out. Saved it by blowing it off with compressed air, so no worries. I think I'm going to upgrade to a retail smoker.

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By volume, 8 ounces is not 3/4 cup.And 12 ounces of pickling salt by volume or by weight are very different. I suspected with 2 quarts water would be too salty. I tried using a Pyrex measuring cup: 1 cup Mortons pickling salt,1 cup molasses and 1 GALLON of water,using 12 hours as brining time.The rub and cooking time were perfect,as was the roast. T.Zipoli

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cooked this for my father, a lifelong pulled pork gourmand from eastern nc. he said it was the best he had ever had.

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A 1-2 punch of brining followed by freshly ground dried rub keeps everybody coming back for more.

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Get over any itimidation you may have of true homemade barbeque, and try this recipe. The results will be better than any bbq restaurant in your neighborhood, regardless of where you live.

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It took a very long time to cook. I think the part I didn't care fore was the brine. I'm not a molasses fan.

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The best ever. Better than I've ever had at any restaurant. I used my two chamber grill/smoker with lots of mesquite chips and held the meat chamber between 225 and 275 degrees for about 3.5 hours. Finished in a 300 degree oven for about 3 hours, with the pork wrapped in foil and a remote probe set for 200 degrees. The result was fall-apart tender and spectacularly delicious. Thanks again, AB. I'll never do Q any other way.

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I smoked my pork for 5 hours on my gas grill and finished it in the oven for 4 hours. I found that while a grill works I lost a lot of heat to replenish my chips. I didn't want to hunt for wood chunks. I am looking at buying a smoker and will make sure I can load wood chunks without losing the heat. I agree with an earlier reviewer that the brine is too salty...maybe 8oz salt?