Tried a new method for my pulled pork today.

[Coach]

I smoked my pork shoulder aka Boston Butt in a pan with apple juice poured in the pan.

Covered it after 5 hours and turned the temperature up for the last hour.

It was delicious and the most moist and tasty pulled pork I have ever had.

Smoke ring was deep.

[cooperhawk]

That looks great Coach. I love pulled pork more than any other meat.
Years ago I used to do half a hog in a cooker made of an old fuel oil tank for family reunions.
I did it over charcoal and let it bake for about six hours. Then we would have a pig picking.
Everyone brought a dish to pass and it was a great time for all.

[BigAl52]

Hey Coach What temp were you smoking it at. Right there with you on the favorite meat Coop. Love that stuff

[Coach]

I cook at 225*

For the last hour I pump it up to 260 and take it off when the meat gets to 195-200*

[daytime dave]

That looks delicious Coach!

[Headhog]

I cook my pork butt in the pellet smoker and I can take anywhere from 7-10 hours. Depends on the size of the butt. I season outside with a mix of brown sugar, paprika, salt, pepper and garlic. I toss it on the pellet smoker @ 250 F until it reaches an internal temp of 162-165 F. Then I double wrap it with heavy duty foil and continue the cook until it reaches internal temp of 205 F. Take it off the smoker and wrap the entire package in a heavy old towel and toss it in a well insulated cooler for 1-2 hours. Comes out fall off the bone tender and juicy.

I always get requests for more.

Paul

[BigAl52]

Gonna try this apple juice idea tomorrow Coach. Ours is 6.3 Lbs. Will report back on how it turns out.

[Coach]

Go for it Al.

I put the rub on it like normal.

I use Pigs Ass rub.

Looking forward to your report.

[JEBar]

great idea .... I'm looking forward to giving it a try

[BigAl52]

Well the pulled pork is done. I used 20oz of apple juice in the foil pan. I smoked it for 7 hours turning it to the 260 in the last hour. Might of been more like 90 minutes. Took it off and the wife pulled the meat. Taste is great and you can tell the butt was in the juice. I used Meat Church Holy Cow rub. Its a great rub from Texas USA.

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[Coach]

looks great BigAl.

Good job!

[Coach]

I poured about a half inch in the pan. Didn't measure the quantity.