Last Sunday while Clodagh was off doing well at a pool tournament (funny how pool tournament stories involving Clodagh have "doing well" in them and the ones about me don't, eh?), I was occupied with using the new smoker to make pulled pork. I have a few things that I've been trying to make or wanting to make in the past and I thought I'd provide some learnings and pictures here as I go along this summer...
Prep time and cooking hassle: Unlike smoked meat I've made in the past where you marinate the meat overnight, etc., the recipe I used (from Way To Grill - a grilling cookbook I'd recommend :)) had the pork have rub applied just before putting it in the smoker and that was it. I won't give the full recipe since it's not mine, but it's pretty straightforward and has a bit of chili and other spices in addition to the salt and pepper you'd expect... The nice part of this recipe is that there's very little prep time and the main time sink is in keeping things going. Fortunately with 7 or 8 hours of smoking time, you've got plenty of time to make the BBQ sauce while other things are going on. Cooking hassle was pretty low - keep the temp between 225-250 ish and let 'er go for a 7 or 8 hours and you're fine.
Verdict: the pork came out really well, but I realized that I'm not big on heavy vinegar sauces, meaning that while the sandwich I made looked like it'd be nice, I thought it was fairly rancid :(. Even though a lot of BBQ sauces have vinegar in them and aren't overpowering, this one doesn't fall into that category - skip the sauce from the book/reciepe if you don't like vinegar. Try #2 of eating the pork using a more tomato and less vinegar based sauce tipped it over to a meal I'd make again. And yes, I realize that I just lost the confidence of anyone from the Carolina school of BBQ...
On to the photos :)
Before:

Ready for rest:
The end result:
