Tastes of Texas is smoking some pig and is taking you through the process every step of the way.
We're going live this week, y'all. I've wanted to tackle pulled pork for a while, but I wasn't sure how to go about it because my process for BBQing pulled pork is very similar to my brisket method. Essentially, I was worried I would be rehashing my first column if I wrote a post about how to cook pulled pork.
Instead, I've decided to actually BBQ a couple of port butts today, and I'll be taking pictures and explaining the process in the comments every step of the way. I'm excited about this because a lot of y'all have requested more pictures since the inception of this series, and I'm happy to deliver. Moreover, I hope I can capture some details of the cooking that get lost in a wall of text. I know I'm going to have a blast today, and I hope y'all enjoy coming with me on this journey. As always, I welcome your questions and comments.
Strap in friends; it's gonna be a hell of a ride. Let's put some scald on some pig.