nmgsc2002
MemberGot rid of the matchlight.
Hey everyone! New to the forum here and really have enjoyed the site and wish I found this earlier as there have been a lot of great threads I have been reading and learning from. Over the weekend I tried pulled pork for the first time ever. Got a nice smoke ring on it and great taste although it didn't pull the way I had hoped mainly because I rushed the cook and cooked it around 300-325 for 5 hours to finish it fast for the World Cup games. I left it in the open for 3 hours and wrapped for the remainder with apple juice. I used a mix of Smoking Guns Sweet Heat and Jacks Old South Rubba Dub Rib Rub on this. Next time I plan on following the low and slow method. Definitely going to look through more threads again on this subject and look to find more tips and tricks on this.