Pulled Pork

LarryF

New member
I have a 9.5 lb shoulder. I am thinking of smoking it at 225 for 1.5 hours per pound or an internal temp of 200.
What I don't know is:
Should I put my dry rub on the night before?
Do I need to spray it down while cooking?
When and if do you foil?
Whats your favorite vinegar based finishing sauce?
 

FLBentRider

New member
I rub them the night before if I have time.

I run them on smoke for four hours then 225F until an IT of 195F

No foil, no spray.

I finish with "vaunted vinegar"

* 1 cup Cider Vinegar
* 1 Tbsp. Brown Sugar
* 1 tsp. Kosher Salt
* 1/2 tsp. Black pepper, fresh cracked
* 1/2 tsp. Red Pepper Flakes

Directions:

1. Place all ingredients in a small sauce pan.
2. Bring to a boil, and then simmer for 5-10 minutes.
3. Let cool, and season pork to taste.
 

LarryF

New member
Put my rub on about 10 hours before I go to grill.
A layer of Brown Mustard to make it stick.
1/4 cup brown sugar
1/4 cup paprika
3 tablespoons salt
2 tablespoons black pepper
1 tablespoon cayenne
2 teaspoons dry mustard
DSCF0036.jpg

I am going to smoke for 4 hours, then turn up to 225.
 
Last edited:

TentHunter

Moderator
No, it shouldn't hinder it at all. It may actually develop a thicker bark. I like putting on a thick layer of rub as well. :)
 

LarryF

New member
10.5 hours grill time. It almost broke in half while I was pulling it. I double wrapped in foil and put on a cooler with dish towels on both sides. I am going to let it sit for an hour.
DSCF0038.jpg
 

LarryF

New member
Wow! I can't believe this came from my BBQ. With FLBentRider's finishing sauce I am totally impressed. We can't get BBQ like this here.
DSCF0040.jpg
 

TentHunter

Moderator
Looks phenomenal!

Ooooh yeah! That "Vaunted Vinegar" is great stuff and makes it classic Eastern Carolina style BBQ. I grew to love it while Living in N.C. :)

Great job with your first Pulled Pork. Very impressive!
 
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