Pulled pork round 2

[Ozynorts]

Ok so the first time I tried this (my first smoke) it was a bit of a fail. Flavour was great but it wasn't tender at all. I have done a few smokes since and have got more comfortable with the technique.
Here is my second effort.

The pork seasoned with a Tuscan seasoning.

After the first hour.
I left it on the smoke for 3 hours and then wrapped it and cooked for a further 5 hours until the internal hit 203.


This is how it looked after resting.

The end result..... Nailed it. So happy with it and am now feeling confident enough to tackle a brisket.

 

[Electric88]

Looks great, glad you had success!

 

[chef jimmyj]

Congrats. Good luck with the Brisket. Remember, dry or tough Brisket makes Great Chili, Soup, Stew or Taco Meat. Don't get upset if it doesn't come out the first go...JJ

 

[sawhorseray]

Yeah, you did nail it, nice job! Like, RAY

 

[GATOR240]

Nice work. Looks pretty tasty from here.

 

[SmokinVOLfan]

Nice job that looks like some great PP! Always nice when you nail it on the head!

 

[gmc2003]

Nice looking batch of PP you've got. Have fun with the brisket.

Point for sure
Chris

 

[HalfSmoked]

Yup now send me a sammie sure looks very tasty from here.
The IT is important to get tender meat for pulling and a tender brisket.

Warren