REAL Southern Pulled Pork

[Snag]

No slow cooker involved - unless you count the smoker . Put a nice
butt on about 9 last night , after coating it well with SnagRub . It
came off at about 4 this afternoon , held in the oven on warm until we
ate at 6:30 . I shredded enough off with a fork for dinner , the rest
will be portioned and packaged and most of it will be frozen for later .
The brisket I did yesterday came out well too , though this chunk was
very fatty . I won't be buying another brisket , the yield is not worth
either the cost or the amount of work - IMO .
--
Snag
Illegitimi non
carborundum

[Ed Pawlowski]

Brisket prices have been high the past couple of years. Was it a packer
cut? I trim some of the fat but no more work than a butt, just a bit
more time depending on conditions. I'm due to do one soon.

[Snag]

I'm not sure what it was called , but it was a huge hunk of meat ,
around 16 or so pounds . I did the thinner part a few weeks ago , and it
had a lot less fat . I wasn't sure what I wanted to do with the rest .
Still have about a third of it out in the big freezer . I probably won't
be smoking that piece .

[Ed Pawlowski]

Sounds like a packer cut from the size. I've always done them whole.
Trim the excess fat, slather with some yellow mustard to hold the rub of
your choice, put on the smoker. I usually start it about 10 PM at 250
degrees and cook to about 200 internal.