Pulled pork

[Paulpj]

After watching too much man vs food :) I want to use my Bradley smoker to produce pulled pork. I would like to cold smoke then roast slowly in large deep trays. Please can anyone give me advice ,I have asked on the rubs and sauces section for seasoning advice but thought here's a good place to ask about the how. Thanks in advance.

[GusRobin]

Why cold smoke? Rub it down per your taste, put it in the Bradley at about 225* with 4 hrs of smoke of your choice, then leave in at 225* until internal temp of the meat reaches 200*. Remove, double wrap in foil, wrap in a towel, and put in a cooler (no ice) for a couple of hours. Remove from cooler (it will be hot) and pull.
It could take as long as 2 hrs per lb. depends how stubborn the pig was. It will rise in temp relatively quickly and then stall (remain at same temp or lower) for a few hours (usually around 160*ish). Don't panic or turn up the heat.
that's how I do them. Oh yeah, I would change the water in the bowl after the smoke is done, replacing it with fresh water (as hot as you can get it).

[KyNola]

Or after the 4 hour smoke at 225 you can transfer the butts to a roasting pan on a rack and place in your house oven set at 225 until the IT of the meat hits 195-200.  Then foil wrap, towel wrap and empty cooler as GR said.

[mikecorn.1]

Ditto. Plus when you put it in the house oven, the whole house smells like butt ;D Smoked poke butt that is ;)


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