Great pulled pork cook this last weekend.

[ammaturesmoker]

 

[okie362]

Looks tasty to me.

 

[pc farmer]

That's a good looking sammie.

Avacado?

 

[ammaturesmoker]

That's a good looking sammie.

Avacado?

Avacado is correct....half went for tacos yesterday and tonight are sliders.

 

[motocrash]

Muy Sabroso! Is that Weber charcoal good? I haven't used it in over 20yrs,I know it's expensive as hell...

 

[ammaturesmoker]

Mui Sabor! Is that Weber charcoal good? I haven't used it in over 20yrs,I know it's expensive as hell...

This Weber charcoal is awesome. It solves my Kingsford problem. If I am smoking with charcoal, I like it to be 100% natural. No chemicals! Kindsfors has the Professional now that is 100% natural but it's not long burning. Their long burning is not 100% natural and has the same crap as the regular charcoal. The Weber is both 100% natural and long burning. I have about 1/8 of a bag laeft and this bag has been through so far a 21 hour brisket cook and a 17 hour pork butt cook. So it's done well for and 14 dollar bag.

 

[GaryHibbert]

Your pulled pork looks great. I haven't tried avacado on it so msybe nect time......
You didn't say how long and at what temp you smoked it??
Gary

 

[motocrash]

Good ol' Weber. I've seen it for ~ $18-$20 here in stores for a 20# bag...
I use Royal Oak.

 

[ammaturesmoker]

Your pulled pork looks great. I haven't tried avacado on it so msybe nect time......
You didn't say how long and at what temp you smoked it??
Gary

17 hours @ 220....I took some of the pork and opened a can of racherito sauce and heated it up in a pan.

 

[natej]

17 hours @ 220....I took some of the pork and opened a can of racherito sauce and heated it up in a pan.

The pork looks fantastic! Do you find much of a difference in the finished product smoking at 220 rather than 270ish?

 

[SmokinAl]

Fantastic looking meal!
Al

 

[Rings Я Us]

Tex Mex. Very nice. Looks like puffy tacos

 

[gary s]

Really looks good, nice job

Gary

 

[ammaturesmoker]

The pork looks fantastic! Do you find much of a difference in the finished product smoking at 220 rather than 270ish?

Going longer gave me way more moist meat than before. The bark was not only thick but soft. I love it like that. So much flavor in that bark. And I am a heavy on the black pepper kind of person so it was perfect. I also had water in the unit using the Slow n sear

 

[sauced]

Great looking PP!! Nice job!