First pulled pork attempt - last minute question: Colorado adjustment?
 

I'm using a Brinkman electric element vertical smoker that I've had pretty
good results from with salmon, brisket, turkey, pork loin, etc - but this
will be my first pulled pork attempt. I picked up an 8.5 lb boston butt
this afternoon to start the day before for 4th of July. I've read the FAQ
and several other BBQ sites to find the rub that I want, mix of wood,
internal temp(s), etc. ....

The butcher made a comment that I have NOT seen anywhere else though.
Because of our high elevation and dry climate (Colorado) he said he injects
his with apple juice to keep it from drying out. I'm planning to use a
water pan to try to keep it moist.

What do you think - water pan? juice injection? both/neither?

Thanks Guys!

First pulled pork attempt - last minute question: Colorado adjustment?
 

"Joshua" wrote
:: I'm using a Brinkman electric element vertical smoker that I've had
pretty
:: good results from with salmon, brisket, turkey, pork loin, etc -
but this
:: will be my first pulled pork attempt. I picked up an 8.5 lb boston
butt
:: this afternoon to start the day before for 4th of July. I've read
the FAQ
:: and several other BBQ sites to find the rub that I want, mix of
wood,
:: internal temp(s), etc. ....

Were you happy with your brisket results? If so, basically just cook
the butt the same way. Butt is much more forgiving than cooking a
bbrisket.

::
:: The butcher made a comment that I have NOT seen anywhere else
though.
:: Because of our high elevation and dry climate (Colorado) he said he
injects
:: his with apple juice to keep it from drying out. I'm planning to
use a
:: water pan to try to keep it moist.
::
:: What do you think - water pan? juice injection? both/neither?

I wouldn't inject a butt because it has enough fat in it, and I've
never had a butt come out dry. If your intent on injecting if to add
or change the flavor, then go for it, but IMO, it's not necessary to
keep a butt from drying out.

::
:: Thanks Guys!

I can't/won't comment on the electric because my only experience with
electric smoking was cold smoking on a Lil Chief. Water pans (filled
with water and/or sand) are such a distant memory that I'll leave
those comments about their use to others with more recent expereince.
Just remember...that water pan can't add any moisture to the meat.

BOB