making my first pulled pork

Don't usually brine my butts.

As for mops, if this is your first, I wouldn't do anything to it, just smoke it, that way you'll know how it is, without a mop, straight out of the smoker.

I'll usually use the finishing sauce after I've taken it out and pulled it. I'll also sprinkle a fair bit of rub at that time to season the inside, to taste.

Smokin'

Pork butt diosen't need brining. I would apply rub to taste (the night before if possible)and then smoke it without brining. As Smokin recommends, I would add his vinegar mop when pulled with some extra rub thrown in. It also serves very well with Smokin's mustard sauce.

You will not be disappointed.

ok so i will smoke the butt or shoulder what everi get at the store @225 tell the temp reachs 200 internal then let it rest for 1/2 hr or so then pull the pork and put a rub on the pork after that? and what kinda of rub. thanks for your help smokin
jeff

greyn,
you have a rub recipe that works good? thanks jeff
also what you guys are saying is put some of the rub on the pulled pork after i pull it?

Put your rub on the butt as usuall before you smoke it. When you pull the pork, add some of Smokin Okie's vinegar sauce and more rub to the pulled pieces. I do not have a particular rub I use. It depends on what is available in the kitchen.

i got a pork sholder blade 4.65 lbs. i will put some rub on it and smoke it up and see how it taste it has a small funny looking bone in it. anyway i will let you know how it does. thanks jeff

I havent done one that small yet but there should be a point that the inside temp will plateau around 160* for at least an hour. I like to crank it up to 250 to get it out of that plateu and finish it off from there. A good starting rub is the CS spicy chicken and CS rib rub. Light coat of the spicy chicken and then load on the rib rub. Depending on how you are going to eat it I recomend trying it before you and any extra rub or sauce. This will give you a good idea on the level of smoke flavor and to get that true pork flavor.

Right before you place it in the smoker you might sprinkle with some raw sugar as well to help with the 'bark'. Using a good quality charcoal chuck or two will also help with bark building. Most times I throw in a corn cob to help sweeten the smoke. Good luck and don't sweat it, let it cook low and slow and you'll be fine...

thanks for the help all. jeff

Keep it simple the first time, you'll want to know what it does. Once you've done that, you'll have room to experiment.

As for going for 200. If this is a bone-in, you'll know it's done when you can take the bone, wiggle it, and it moves freely. It's not always done at a set temp.

And the point about the plateau is correct. It will sit there, sometimes for hours it seems (but not in such a small one) but I don't jump mine up in temp, I just let it keep cooking.

You can also just do it at 250 as the butt has enough moisture to handle the higher heats.

About rubs. I make some of my own, I also use commercial, like Head Country Championship rub. Just find a rub you like. Yes, I sprinkle some of the rub into the pile of shredded pork for some more flavor. This is a common method used in competitions for adding flavor, along with mops/bastes/finishing sauces.

Good luck and let us know.

Smokin'

Like Smokin' says,"start out simple.

Here is one by John Willingham of Memphis ,that is representative of many.

Lots of folks don't even do the heating part.Willingham's Mild Rub

thanks for all your help everyone.
turned out great. jrff

3oz hickory
10hrs 225 3 hrs 250
rub spicy chicken rub
cooked to 200

quote:

Originally posted by greyn:
[qb]Pork butt dosen't need brining. I would apply rub to taste (the night before if possible)and then smoke it without brining. As Smokin recommends, I would add his vinegar mop when pulled with some extra rub thrown in. The pork also serves very well with Smokin's mustard sauce.

You will not be disappointed. [/qb]