Executive Crackhead wrote:
>
> Hello friends. I've been experimenting with the charcoal smoker for
> about a year now. Often, I try 'pulled pork' sandwhiches; they always
> turn out pretty good, but almost never will the cuts of pork simply
> pull apart with a fork.
>
> Here is my usual routine, can anyone tell me where I may be going off
> course:
>
> 1) Buy Boston butt pork shoulder in ~ 3lb chunks.
> 2) Rub with paprika / salt / sugar mixture, leave for ~ 1 hr.
> 3) Start the smoker with charcoal briquettes and wood chips. Keep the
> temperature in the chamber ~ 200 for between 5 and 8 hours, adding more
> charcoal to the smoker and wood chips every hour or so.
> 4) Even after 8 hours, the chunks of pork still needed a knive to carve
> up.
>
> I have considered breaking the pieces of boston butt into smaller
> sections before cooking; but it seems like I've seen other pieces the
> same size as mine come out pull apart tender. Could this also be a
> quality of meat issue?
>
> Any insight is appreciated.
> Thanks.
>
> - cm

Not long enough for such a low temp. The barbeque place down the road
cooks its pork for about 12 hours.