pulled pork chili

I made this a couple weeks ago for church, and thought I'd post it here. I made a smoker out of a 55 gallon drum, and it does great on long smokes like this. This time I used the lid that came off the barrel, and it was a lot easier to control the temps.



This is what I started with. I noticed that Walmart injects their meat with a brine. I guess that's so it can sit longer on the shelf and still look good. I bought this at our local supermarket in town.



This is the rub I use.



I read on the smoke ring that you get a better smoke ring if you take the meat straight from the fridge to the smoker. Here's the shoulder after pulling out of the fridge right before going on the smoker.



I put it on the smoker about 7 am, and cooked it until it hit 190° internal temperature. Most of the time the cooker ran about 300°. It was done about 4 pm. I wrapped it with heavy duty foil, and put it in a small cooler for about an hour. Here it is after coming out of the cooler. I bought some insulated pvc gloves to pull the pork apart with. They work great and it's actually easier on my hands than using forks.



While it was resting in the cooler I made the chili. I used 3 cans of beans one of them being cannelloni beans, 2 12 oz cans of diced tomatoes, about 4 tablespoons of cocoa rub. I found the recipe on the smoke ring. I also added 3 cans of tomato sauce. I didn't drain any of the cans before dumping them in. I pulled the pork and put about 1 1/2 pounds in the chili. I use an old roasting pan so I can smoke with it. After it was all mixed up, I put it back on the smoker without the lid for about 45 minutes so the chili could take on some smoke flavor. I used peach wood that a buddy gave me. Here's the end result.



So now what to do with the other 5 pounds of pulled pork?

Eat it eat it eat it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Buddy now that looks awesome, it looks thick enough that you could put it on a bun that would be cool or is that what you are suppose to do with this dish. lolol

Well the first time I made it I drained the beans. It was thick enough to put on a bun. This time I didn't drain and it had enough moisture in it. I have some ribs cooking right now. I love my drum smoker. I still use my offset for burgers and stuff that don't take long to cook.