Who doesn't love a good pulled pork sandwich... The ultimate comfort food in my opinion.
It doesn't get much simpler, either. As long as you get a good rub on it, you're throwing it in your smoker LOW AND SLOW until it reaches 205 F. With pork having such a higher percentage of fat than a cut of beef, these tender bad boys are hard to mess up. In fact - this was my first attempt at smoking a bone-in ham in my Masterbuilt electric smoker, and NONE of it went according to plan.
I had planned on applying my rub the day before and then letting it sit in the fridge until the next day to let the rub set in. Life happened, and I ended up only rubbing it an hour or so before I put it on the smoker.
I thought Apple tree branches would make great apple flavored smoke for the ham. I sure was right, until I realized that the branches were not dried out enough and the woods moisture content ended up partially frying the electrical thermostat unit in the smoker. (later, my wife informed me that the smoker instructions state clearly to not load live wood)
Things were smelling great from inside the house, hours passed and I figured I'd better spritz it with some apple cider vinegar. As I checked on it I realized the smoker unit wasn't heating anymore. The moisture had almost ruined the thermostat completely. I spritzed the ham quickly and closed the smoker door to keep in what heat I could. The unit was still saying 200 F ambient temp but the element wouldn't stay turned on.
Once bedtime rolled around, I realized it was not going to finish smoking by that evening. So I simply kept it in the warm/hot smoker over night until the next morning. I temped it in the AM and it said it was at 190 F internal temp. TALK ABOUT LOW AND SLOW!
After waiting a couple hours later, it finally temped internally at 205 F. Took it out of the smoker and into the house.
All I had to do was look at it and it fell apart. Nothing fancy, just some good BBQ flavor, some Low and Slow heat, and a lot of patience. The reward - A delicious meal with plenty of left-overs.
