So this is the original post regarding my 1st attempt @ Pulled Pork:http://eggheadforum.com/discussion/1139417/pulled-pork-what-type-of-rub#Item_9
Well, now it's done... and WHEW - what a day!!! :-w
Cleaned & prepped the Egg last night, as well as rubbed the shoulder down & stuck it in the fridge so that I could just light it & stabilize it this morning. After Egg stabilized, added some last minute rub to the already pre-rubbed shoulder... Got the Shoulder on @ around 9-ish... Only had to do some minor tweaking to the vents on a few occasions throughout the day - but for the most part, the Egg held her own & kept a stable temp ALL frakkin' day!!
So, here's the details:
Dome Temp = 275 (fluctuated between 275-300)
Meat Internal Temp = 195-200
Rub = 70:30 - Bone Suckin' Sauce Rub + DP Jamaican Firewalk
Method = Indirect w/ drip pan
Smoke = Cherry (~3-4 chunks)
Meat Size = ~6# boneless shoulder (one half of a "2-pack" from Costco)
Time to Cook = 11 HOURS!!!
Taste = Great pork / smoke taste, but a tad dry!! :(
The only thing that was a surprise was that it actually hit TWO stalls (the first was between 155-165, which I expected as THE ONLY stall)... then, unEGGspectedly, there was another "mini" stall at 190 (and this one really sucked cuz my GF had already put french fries in the oven cuz I told her that it should be at about 200 in about 1/2 hr, which didn't happen - going from 190 to 200 took another hour & a half!!)... :((
By this time, we were all very hungry, and it was getting to be close to 8:00 in the evening, so I just opened up the vents wider (Egg got up to about 350) & powered through the second stall. But, it did make me curious as to WHY that happened though - Anyone ever have TWO stalls happen?
Also, this was the first "low & slow" where I've basically got NO gasket (had somewhat of a gasket b4, but I did a high temp burnout a couple weeks ago & fried any remaining remnants of gasket). Anyway, I noticed smoke coming out of the gap, so I'm wondering if maybe the extra air dried out the pork, as well as made it have a 2nd stall????
Or is cooking to 200 actually OVERcooking it? Did sitting at 190 for an hour & a half dry it out? Did bumping the Egg up to 350 to power through the 2nd stall cause it to dry out?
What's the preferred pull temp???
Anyway, as I said, it tasted good, wasn't "too" dry, just drier than what I'd hoped for... but thanks to everyone who helped w/ their advice!!!
Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee