Had some folks over for dinner but wanted to ensure I had some leftover, so I put 2 7 pounders on the smoker about 1am! I have done pulled pork in the crockpot before getting my smoker - doesn't really compare to yesterday's yumminess.
I followed Jeff's recipe for cherry dr. Pepper pulled pork, but skipped the wrapping at 160 as I wanted the bark.
Cook time for the 2 was about 13-14 hours at mostly the 230-235 range (there was some fluctuation). Pulled them off and wrapped in foil, towel and into the cooler for about 1.5 hour (wasn't sure if that was just a brisket thing or not, but figured it can't hurt it). Still real hot as I was shredding. Turned out delicious, and I have left overs for the week as well as for my friends and neighbors! Enjoy the pics!
I followed Jeff's recipe for cherry dr. Pepper pulled pork, but skipped the wrapping at 160 as I wanted the bark.
Cook time for the 2 was about 13-14 hours at mostly the 230-235 range (there was some fluctuation). Pulled them off and wrapped in foil, towel and into the cooler for about 1.5 hour (wasn't sure if that was just a brisket thing or not, but figured it can't hurt it). Still real hot as I was shredding. Turned out delicious, and I have left overs for the week as well as for my friends and neighbors! Enjoy the pics!
