Something to try w/pulled pork

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Smoking Fanatic
Original poster
OTBS Member
Sep 21, 2006
Western Kansas
Sorry, no pix but it looks just like any other pulled pork.

I smoked two b.butts thru using pecan/mesquite mix. I needed to reheat it for a Fathers day lunch. I put the pulled pork in a big alum pan that was about 2" deep, sprayed w/ a mix of 3oz of cider vinegar and 12oz of apple juice and added more rub(cajun rub/spice mix). Mixed it up and sprayed again and added rub again. Stuck it on the smoker uncovered for 1.5 hrs at 225*, mixing/spraying/adding rub about every 1/2 hr. I don't know how often cause I was checking my bisquites so I wouldn't overdo them. The last 1/2 hr I took pork out, put the rest of my spray mix on the meat, added on last dose of rub(have been doing it lightly the whole time) and put it back on the smoker.

Everyone there said it was the best I've made yet. This little deal here was the only difference as when I was pull'n it I would taste it and it tasted about like any other pulled pork I'd made........maybe just a tad spicer is all.

Just something to try, it DOES NOT DRY OUT like I thought it would. I didn't have an over abundance of spritz either, 15oz total for 2 7# butts.

Hope it helped someone, I plan on reheating everything on the smoker now, uncovered to get another "touch" of smoke.
Great idea Al, thanks for sharing!

I do my pulled pork Carolina style, with a vinegar based finishing sauce. I add some rub to the sauce... not a whole lot, just enough for that hint of rub flavor.
Sounds like you came up with a successful process....thanks for sharing it with us!!
I just did almost the same tonight except mine was smoked for slicing not pulling (I do that sometimes).

I cut thick slices, and slathered it with Jeffs sauce and re-smoked it with some ABTs I cheated on (it's late I nuked the bacon to get a head start) man it was better than the firs time!

Al, Thanks.... but no pictures come on!!

Debi, looks great as always! I cannot what for this weekend, I finally get to smoke again!!
Sounds Great Al, But looks fantastic Debi.. Pictures really do speak a thousand words!!!

Makes me need to finish my hot smoker project!! Hopefully some time this weekend!!
Can someone point me in the right direction so i can find out what ABT's are and how to make them?

Also next week I am going to cook for my church; plan on making brisket, sausage, and Dutches wicked baked beans. There will be between 60-80 people, can anyone tell me about how much brisket, sausage, and beans I will need? (i would rather have too much than not enough)

And does anyone have a BBQ sauce recipe that I can make in bulk that is simple but still yummy for the sausage and brisket?

Thanks for the help.
I did an 8lb shoulder on Saturday to serve on Fathers Day. I also used a foil pan and put a few splashes of apple juice and put foil over the pan. I set my gas grill on the lowest setting and placed the pork on the non lit side for about 1 1/2 hours.

Everybody loved it and said it was the best that I have made. I will keep doing it this way. Only thing that I would do different is use less juice and try spraying it.

I will post pictures next time. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads