[Hoot Gibson]

I can do a pretty good pulled pork, and even a good brisket

On a good day, with my ceramic charcoal smoker, I can match the quality of a top Memphis or Carolina barbecue joint's pulled pork - but it's not easy. I slow cook a pork shoulder roast (preferably a Boston butt roast) for 12 to 15 hours with a blend of hickory and apple or cherry wood chips and lump charcoal at a temperature of 215 to 225 degrees. Pulled pork that is not prepared using the "low and slow" smoking method doesn't cut it, IMO, and not many people are willing to do the work that it takes to fix it that way.

Barbecue is cheap, even in the best restaurants, so I have sometimes wondered if it is worth the effort to fix it at home - especially on a chilly night.

If you can fix a good smoked brisket, then you have done something that I haven't. My briskets never turn out as well as my pulled pork and because I like pulled pork better anyway, I gave up my quest for a perfect brisket after a few tries. It's too easy to turn out briskets that are as tough as shoe leather. :biggrin: