Smoked Pulled Pork

[smokinwik]

Hi All! I am getting ready to enter a competition for pulled pork and have done a lot of practice recently. However, I had the idea to get a good cross-section of ideas from the experts here. If you wouldn't mind, give a quick reply with the method and technique you've found to be the best in your vast experience. I'll be using an electric smoker with the A-Maze-n pellet smoker. Thanks in advance!

 

[TomKnollRFV]

I have discovered that I like to go light on the smoke <I do a half fill on the AMNPS> with apple wood at 225f. Garlic creole butter injected, mustard base, then a good garlic based rub. Finishing sauce of choice is a Carolina style Mustard BBQ. I make my own BBQ sauce for that, and use Weber's Honey Garlic. Personally I'll never go back to not injecting.

 

[gmc2003]

Simple rub of SPOG, higher heat(250*+) with hickory for wood. A simple sauce made from the pan drippings. Works well for me. Not sure about a comp. thou.

Let us know how it turns out.

Chris