Sunday I finally had a day to tend the pit.... and I made my first try
at pulled pork. Not having had pulled pork in parts of the country
where it is cherished, I wasn't sure what I was getting into.

I didn't use a rub, I just salted and peppered the butt. It went into
the smoker about 11:00 AM, and I tried to keep the smoker temperature
between 225 and 250F. It got down to 210 a time or two, and up to 300 a
time or two. It's amazing how fast a fire can get hot. I'm still
learning how to control the fire. I used aspen because I haven't found
a source of hardwood, and because it is a relatively slow and clean
burning wood.

Around 11:00 PM the 3 1/2 pound butt finally got to about 195F. The
bone was loose, though not as loose as I'd have thought it would be.
Next time, I start earlier.... this time, bed was calling.

I took the meat to the kitchen, and it shredded very easily. The meat I
tasted had a nice smoke flavor, but was otherwise pretty bland. I was
expecting more of an in-your-face smokiness... it was in there for 12
hours after all! The chicken that shared the pit for about 3 or 4 hours
was much smokier, and the country style ribs I do there are usually
smokier. Is this a matter of surface area, with the roast having less
surface area for the amount of meat than either the chicken or the
country style ribs?

Yesterday, I did some reading and found that many people will toss the
meat in a vinegar and cayenne pepper mix, and heat it long enough for
the sauce to thicken and the meat to re-heat. I did that, and made a
sandwich with some of the meat. Dinner was another sandwich, only I got
some cole slaw for the sandwich. A really nice blend of flavors and
textures.... I understand why folks in the southern Atlantic coast like
these so much.

Still...I'm wondering about the next step. Should I have used a rub?
Was the meat largely on target with
the amount of taste and smokiness? Does anyone have a suggestion for a
different sauce?

Thanks,
Mike