Pulled Pork

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I have barbequed and smoked meats for 40 years. I have used brine and not used it. I couldn't honestly and neither could my barbeque critiques tell any difference with the brine. I thought it might be a little tougher with the brine.. It was a good piece of meat but I will not do the brine again.

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Just like the infamous Thanksgiving Day Turkey, the brining is the magic process that creates flavor and tender meat. I've done a lot of Alton's recipes. I've never been less than completely satisfied and it's always a winner with guests. Can't wait to add another one to the recipe box. Keep em coming Alton!

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Overall a great pulled pork recipe. I frequently BBQ; however, this was the first time I used a brine for my pulled pork. I always use in on my whole chickens. Personally, I could go either way with the brine for the pork. Don't get me wrong at all here, very tasty stuff, I think I just prefer a good rub put on about 24 hours ahead of time and slow smoke with a combination of hickory and apple woods; very basic, but delicious nonethess. I find that a good pork shoulder has enough fat in it to keep it juicy, thus making the brine unnecessary IMO.

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I finally got around to making this and can't wait for the next go around. Having had a little trouble getting my smoking rig up to the required 215F, I went for a 4 - 5 hour smoke session then, as per Alton's alternate ending suggestion, wrapped the butt in foil and gave it another 4 hours in a 300F oven. This, my friends, turned out to be a splendid bit of misfortune as the pork kind of self braised in the oven as the juice and fat slowly seeped out throughout the cooking process. Not to criticize AB, but in this episode the final butt, while he was pulling it, looked a little tougher and dry than I would have liked. This final cook in the oven method, however, resulted in a shoulder that just fell apart when you looked at it. Pure Q heaven. You owe it to yourself to try out this technique. "You will be rewarded," as one TV cooking personality is known to say.

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I am excited to try this recipe- and others in this home made smoker. I am interested where to find a hot plate suitable for this unit. Everything I have looked at seems to have to many plastic knobs on the unit. Does anyone have a suggestion?

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James I was on here looking for the amount of each ingredient he used. but the ingredients were sweet pickle juice, mustard, and pepper. hope it helps.

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the meat was great but i cant remember for the life of me what the topping sauce was made of any help is appreciated

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I love to bar-b-que. I'm still learning and I've learned a lot from watching your show. To tell you the truth, the encouragement I've received from you has been my greatest asset. I'm more wiling to try new recipes and techniques. I can't wait to try out the home-made smoker. Sounds like fun. Thanks a bunch!

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I did this for my wife's birthday and everyone loved the pulled pork.
It was moist tender and juicy, pulled right off the bone. Alton's rub completes
the dish. GREAT JOB ALTON! I will be doing this again.

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This is the best pulled pork I've ever tasted - we used 1/2 the salt and rinsed and patted dry before smoking on the pit - delicious!!