Pulled pork this weekend

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Fire Starter
Original poster
Jun 21, 2007
Lee's Summit, MO
I started a pork but @ 3pm today for my first try at pulled pork.
The GOSM has settled in at 230* with good smoke from a chunk of Hickory and Apple. The smoke sure smells good !
I'm going to try Jeff's finishing sauce on it when its done.

Now to start making the Wicked Beans

I'll keep ya'll informed as it progresses, I know how you guys like the "Q" view so here's the first.
Can't wait to see the finished pulled pork JohnT. Looks good so far.

Keep Smokin
Nice job please keep us up to date. I have a wedding to attend tonight but then need to get back home. I will be smoking a fattie, ribs, two briskets, pulled pork and two yard birds. Hope all goes well
Can you say "pulled pork sammies". I do believe you will be doing some fine eating. Looking forward to seeing how it all turns out.
I rubbed it down with Jeff's rub. Gotta support this board ya know

Just put the Wicked Beans in and will check them in a hour.
Its to bad I will probably have to wait until tomorrow to have a proper samich, hmmm...midnight snack ??
I did some last Monday, it turned out great. I used some store bought
Butt Rub(ya"ll can stop boo'ing now) Just getting started but it was good
Post the finished pictures
4 hrs. into the smoke and the Wicked Beans are done.
Butt / shoulder is @ 158* and looking good. Stopped the smoke at 150*.
Man...this apple wood smells good !
Here is the end result of my smoke last night.
I fell asleep last night during the smoke, don't know what time. I woke at 2am and ran out to the smoker fearing the worst, checked the temp and it was at 205* whew....the smoking gods were with me.

right out of the smoker

Wraped in double layers of foil and into the cooler it went with plenty of towels. Pulled it first thing this morning and added the finishing sauce, looks and smells great, can't wait untill lunch.
Alright!!!! Darn nice job on pulled pork.

Glad you were able to get ot there in the nick of time - sometimes your inner voice just knows when the Pork is done.
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