2nd pulled pork attempt coming

[ConorD]

Hi Connor.

If it has got salt in, I tend to put in on about an hour before, go outside and get the smoker started and then put it straight on.
If there isnt any salt I would put it on the night before.
Derek.

For all meat of just for pork shoulder (or Brisket given its size)?

[keith157]

Basically salt cures the meat, hence pork - salt pork/bacon, beef - salt/corned beef. I don't know how much salt you would use in your rub but Derek's guide is a good one. The rub needs to flavour the meat and some will absorb into it but not very far, which allows the actual meat flavour to be tasted.

[derekmiller]

I tend to apply it for all meats Connor.

Derek.

[MattJaySmoker]

I wouldn't mind having a go at what the americans call corned beef reubens. Need to do some research as I'm not sure whether it's a brisket or a differen cut of beef / different cooking method.

[ConorD]

I tend to apply it for all meats Connor.

Derek.

Hey Derek, I meant an hour for all meat or would you do 30 mins for ribs, an hour for pork and more for brisket....

[derekmiller]

Sorry Connor.
Misunderstood.

An hour for all meat.

Derek.

[MattJaySmoker]

The cook came out reall well! Will upload the pics tomorrow