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First attempt at Pulled Pork... SUCCESS!

post #1 of 10
Thread Starter 

Hey fellow meat lovers, did my first attempt at pulled pork this past weekend and although I really wanted to try doing an injection I decided against it based on other forum posts I've read about not needing it and also nervous of the 40-140 in 4 rule.


Let me start by stating I'm a smoking noob and have read MANY a thread in the forum for advice so thank you everyone for that. I have the Bradley Electric Smoker with the auto feed briquets (seemed like a good starter smoker) which I have done only rib up till this past weekend. Also, just received my Maverick ET732 on Friday which made things SO much nicer and easier. Was a little concerning that my smoker maxed out at 230 but still got to the magic meat temp of 202 in about 9 1/2 hours for a little over 7lb butt. The family was EXTREMELY pleased with the outcome, it pulled apart very easily with a nice bark on it and the flavor was best I've had in a long time. I have to say... I definitely agree with all the threads saying that no injection is necessary. Here are the Q-vue pics that I know I would have been asked for. Family was all waiting with starving stomachs so I apologize for no pic right out of the smoker but did take one after pulling apart half of it.







Edited by BellevilleSmoke - 7/29/13 at 10:12am
post #2 of 10

Very nicely done! It looks delicious!

post #3 of 10
Thread Starter 

Thanks SmokinHusker, wouldn't have been such a success without the great advice of the forum community.  77.gif

post #4 of 10

Looks nice and juicy! You're going to love your Maverick especially getting used to your new smoker.

post #5 of 10
Thread Starter 

Thanks Woodcutter, yeah it was really juicy which kind of surprised me since I didn't cover at all (for the bark) and didn't baste with anything the whole time just to keep the door closed.  Hope my next attempt(s) are just as successful.


And yes after just using my Maverick once I feel in love!  What a weight of my shoulders knowing what is going on while watching a movie and not having to worry.... 'Hope it's not getting to warm in there!!" lol


I bought my Bradley last year and have done BB's and St Louis ribs about 3 or 4 times without the Maverick, can't wait to try them again with the assurance of the right temp now.  The Maverick has already proven to be invaluable for smoking!!


On a side not I have to say I REALLY wish my Bradley could get to a higher temp then 230-240 max but as along as I can hit my end IT's I guess I can't complain much.

post #6 of 10

That's great looking Pulled Pork! Congratulations on nailing your first attempt.


I am a firm believer in "less is more" and your success supports that thought nicely. Usually a little seasoning, careful attention to temp (both smoker and IT), and good quality smoke is all you really need to turn out good Q (IMHO). With that said, what rub did you use?


Look forward to more delicious Q-view from you!

post #7 of 10
Thread Starter 

I used Famous Dave's Rib Rub basically just because I had some left and wanted to use it up.  Definitely will try a different rub next, I was thinking of trying Chris Lilly's rub recipe.  I also heard (as strange as this sounds) the GFS (Gordons Food Service) rub is really good.  Heard this from some members of a local gun club who do public BBQ events once or twice a month.  Anyone have other suggestions on rubs?

post #8 of 10


Try this rub, its what I use and its very good.

post #9 of 10

Pulled pork is fairly easy and a good starter for those starting out smoking. Still it can be screwed up. Good job.

post #10 of 10
Nice job Belleville. There's nothing quite like that feeling of family and friends raving about your 'Que. (Also glad to have another Michigander join the ranks!)
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