After a few tries, I finally got a great bit of pulled pork to come out for Super Bowl Sunday.. Take a look :grilling_smilie:.
As for method:
- Applied dry rub over a mustard slather for about three days.
- Smoked with apple and cherry wood at 220 for about 12 hours
- Developed two different vinegar based sauces for pulled pork sammich's, as a side. No sauce was mixed in the pork, obviously...
Let's just say, it came out [B]delicious[/B] :yahoo: