So i'm dying for some good NC BBQ. Haven't had any since I moved to this area of the state. Found a cheap lil cube smoker on craigslist and broke it in yesterday(my first attempt). Trimmed up a picnic around 8 lbs, brined for around 12 hours, dry rub for around 12 hrs, then smoked it for 8 hours until the internal temp was 175. I've used the same rub on pork on the gas grill and enjoyed it before. The final product was edible yes, but not exactly what i was going for. For lack of a better explanation, it just had way too much of a ham taste. Maybe I used too many hickory chips? Too much smoke? Wrong cut of pork? I thought I was making pulled pork but ended up with a very strong ham. I thought I should ask the pros before I screw up another cut of meat.
Thank you
Rick
Thank you
Rick