Pulled Pork in Our Future

In anticipation of the game tomorrow, the Wife suggested cooking up some pulled pork. I haven’t cooked anything on our WSM since the ribs from back around Christmas, so I was more than happy to oblige.

Fortunately, cooking pulled pork is nothing new to me. I’ve tried several different techniques and my favorite involves prepping it in a brine followed by applying a rub. The brine is nothing more than salt and some brown sugar, about a half-cup of each. I use enough warm water to completely submerge a 9-lb butt. I do start with hot water to help dissolve the salt and sugar, then ,because the butt was frozen, I add the butt and then top everything off with cold water.

As for the rub, here’s what I’m trying this time:

• 2 tbsp brown sugar
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp chili powder
• 1 tsp orange peel
• 1 tsp cumin
• 1 tsp ground thyme (I used a mortar a pestle for grind up thyme leaves)
• 1/4 tsp paprika
• 1/4 tsp cayenne
• 1/4 tsp chipotle chili powder

I’ve applied the rub and have wrapped it well using plastic wrap. For the now, I’ve got it sitting outside on the deck, since it’s about 20 degrees out. I’ll move it inside tonight (I don’t want it to refreeze) and then get things started nice and early tomorrow morning with the WSM. Probably around 7, if not earlier. I’m planning a nice, long, slow cook.

Tune in tomorrow to find out how it turns out.