“This is why there is pork.” My words after eating a morsel of pork freshly pulled from the bone of a pork butt (oddly the top of the shoulder) which had been smoking for 16 hours at 225 degrees Fahrenheit. It melted in my mouth, it made my knees weak and it lives in Decatur, Alabama, 935 miles from NYC, in the smokers of renowned pit master Chris Lilly of Big Bob Gibson’s Bar-B-Q.
Above you’ll see how the best pulled pork I’ve ever had was created, from smoker to cutting board to plate. Read on for a more in depth look at the process, The Salt Lick BBQ’s beef brisket (also the best I’ve ever had), plus serious sausage and whole smoked 120 pound hogs.
