Pulled pork

Smoked pulled pork is another Southern classic.  Probably one of the best things to try when you are beginning smoking.  It is a very forgiving meat to smoke.  Pulled pork is usually made from the 'picnic' or from a 'Boston butt'.  Either cut can be bone in or bone out.  Many people prefer bone in as it cooks better and some claim it leaves a better taste.

Ingredients:

• Boston butt or picnic pork.
• seasoning rub
• wood chunks not chips.

Directions:

1. Trim any large pieces of fat from the pork.  Smoke will not penetrate the pork.  Rub the pork heavily with the rub.  Cover every inch.
2. Start your smoker up and bring it up to about 225°.  You want some good smoke coming out of it for the first hour of the smoke.  After that it can settle down.
3. Place your piece of pork in the smoker.  You can roughly figure it will take about 1-1.5 hours per pound of meat.   Check the meat every so often but not often.  A digital temp probe is helpful here if you have not done many smokes before.  Keep the temp as close to 225° for the entire cook.  Don't worry if it goes higher for a while, just close the bottom vent a bit to bring it back down.
4. When the temp reaches about 180-190° it is time to pull the pork off the smoker.
5. Put the pork in a large dish and tent with aluminum foil.  Let is sit for at least a half an hour.  It is still cooking at this point.  If you are holding it for later you can wrap it in aluminum foil then a towel and stick it in a cooler.  It will keep warm for several hours this way.
6. Now it is time to pull the pork.  Use either two large forks or a set of bear claws.  You are shredding the meat.  Don't use a knife to cut it.  It should come apart really easy and the bone should slide right out.  Remove any big pieces of fat that you see.
   
7. Mix it with some BBQ sauce and serve plain or on a bun with coleslaw.

If you put in a 5lb Boston butt expect to have less than 2.5lbs of smoked meat when done.  This also keeps well in the freezer if you have any leftovers.