shout out to nature boy

Unknown

Hey Nature Boy - I got a question for you.[p]I haven't done pulled pork in quite a while and I was wondering what you'd suggest for doing a fresh picnic (3-4 lbs) in the style of pulled pork. [p]what marinade would you suggest? What stuff should I sprinkle on it to get a good crust?[p]Thanks[p](Ideas welcomed from other folks too)

Grumpa

char buddy (for now),[p]He's probably busy cooking squid right now :~)[p]Just kidding.[p]I would not marinade a pulled pork. If cooked low and slow properly the only thing you need is a good rub..... Get your egg around 250*, rub the pork down with something good out of NB's pantry and put the pork in there fat side up until you reach 200 internal temp. Pull and eat.... in about 8-10 hours would be my best guess.[p]Now I'm sure NB probably knows "little" about rubs, but you can wait until he finishes fooling with the fish bait to see if I'm wrong.[p]Hey Chris.... Happy April Fool's day. I just having fun as you well know :~)

Nature Boy

Yo Hillard Buddy.
How is it going phily sir loin dudemon. At home I usually just hit it with a coat of olive oil, then Dizzy Coarse (or Swamp Venom) heavy. I'm with Bob around 250 for 10 hours or so til it feels like jello. If you are usin your guru, I'd set it at 230 at the grate level, and let 'er rip. [p]At the contests we usually pump some injection into the thangs. Somethin' like Stogies apple juice/vinegar/corn syrup/rub mixture. And Qfan likes to hit the roasts with a spray of apple juice every so often once a rust is formed. That caramelizes it up real nice like.[p]Let us know how what you so with that little chunk of bicep/tricep!
And enjoy it
Chris[p]Hey Bob....that was funny...but no fish bait tonight! Rainin, and quesadillas on the stovetop!