Help with pulled pork!

[smokin zo]

Having a picinic next Saturday and want to do a large batch of pulled pork. Suggestions and recipes would be greatly appreciated. As you can see "I'm just a NEWBIE" ??? 

[nsxbill]

See http://forum.bradleysmoker.com/index.php?topic=3471.0.  We have a thread going on that now.  I use a straight French's Mustard Coating and into the fridge for 24 hours.  While I a warming up the smoker, I let them sit out with Dizzy Pig Rub for about an hour.  Prior to the Mustard, I cross-hatch the fat layer to allow penetration of the mustard and rub, and always use the top shelf of the smoker to put about a lb of thick bacon to drip down on the butt while smoking.

Bill

[BigSmoker]

Yep that will produce some great pulled pork :P.

[CDN Smoker]

If you don't have a rub of choice do  search on Jan's Rub. We also like pic's

[TedEbear]

If you don't have a rub of choice do  search on Jan's Rub. We also like pic's

Umm...you know this thread is nearly 6 years old, right?   ;D

[beefmann]

try here

http://www.susanminor.org/forums/showthread.php?467-Jan-s-Dry-Rub

or

http://www.susanminor.org/forums/showthread.php?740-Jan-s-Spicy-Dry-Rub