I was wondering if...

tipc1

anybody ever pulled some pork and then put it back on the Egg for a little more smoke? It seems the butts I do never have quite enough smoke on them. Would it be too strong? dried out? hhmmm?

BBQfan1

tipc1,
If that's something you want to try, I'd maybe suggest pulling it all, then add some chicken or beef broth and then, at that point, return for more smoke. Just put it in an appropriate-sized foil pan and don't cover it. The additional surface area of the meat will mean more smoke exposure for the pork, and the broth should keep it moist; just stir it once in a while. I'd think an additional 30-45 minutes in moderate-heavy (but not choked!) smoke will give you some heavy-duty smoked pulled pork.
Qfan

Gatortail

tipc1,
I've never tried putting it back on...but think it may make it more dry unless you added something else to it as Qfan suggests. I'm not a big fan of really smoky barbecue...just enough to enhance the flavor of the meat. You may make sure you are using wood chunks instead of chips...if you do use chips...I typically throw them all in a pile so they won't all burn away too quick...

Unknown

tipc1,[p]I agree that you'll get a drier product. Before you try that I would suggest using larger sized pieces of wood and I would cut your butts in half. This will nearly double your surface area, give more bark and more smoky flavor without compromising much on the moisture content of the final product.[p]Jeff

Nature Boy

Hey Jeff. It was good meeting you this weekend. Wish we could have sat down and chilled a little bit. Maybe next time.[p]Beers!
Chris

WooDoggies

Nature Boy,[p]I was able to snarf a few of those liquored-up cherries Jeff left with Ray and Lee on Friday night....... powerful stuff! Nice fella taboot.[p]John[p]

Unknown

Nature Boy,[p]Hopefully I'll get to have a few pops with you WooDoggies and others down the road. Maybe in New Holland or Decatur or Cookeville. How about the American Royal?[p]Jeff