The Ballad of My First Pulled Pork...

DCahill

Hello friends,

Thanks to all your advice on these forums, I did my first pulled pork this weekend on the BGE.   It wasn't a perfect cook as you'll see below, but it turned out great in the end, thanks to your help.  I know pulled pork is a relatively easy thing to do compared to say a brisket, but it was my first time doing a low and slow, so I feel good about the result.  Thanks again!

1.  Got a 9.26-lb shoulder from my local butcher.  Nice



2.  Rubbed it the night before.   Sugar in the raw, salt, pepper, paprika, cumin






3.  Started prepping the BGE Saturday around 2:30.  Cleaned it out, loaded it with lump and soaked (uh-oh) apple chunks.   Had a nice steady ~250 on it for a good 45 min and put the shoulder on there at 4:15.    Set my Maverick and watched it like a hawk the rest of the afternoon/evening.

4.  Before I start with "the trouble," here is a headshot of Tony Danza for some reason:



5.  Went to bed at 1am with a nice steady 265 grill temp and a meat temp rising accordingly (140 or so).    I didn't set any kind of alarm, which I should have...

6.  Woke up at 6am and the Maverick tells me that at some point during the last 5 hours, my BGE went out.  Grill temp now at 135 and lowering.   I think my exact words were: "GAH!".

I race down and check things out.   It had been raining all night, but I think the problem was my soaked chunks which I had put throughout the lump.   Anyway, the pork was nice and warm so I wrapped it in foil and checked my time.  Guests arriving for mother's day at 11am so ...

7.  I switched to a pseudo-Turbo Mode.   Get the BGE up to 350 and put the foiled pork back on.   It cooks for a few hours like that and things are looking good:




8.  (why did I number these?) I pull it out and give it the FTC treatment until just before 11.     That technique is just amazing!  I can't believe how warm it keeps everything.   

9.   Pull it just as guests are arriving.  There was much rejoicing:



Overall, it was very good and moist if even a bit over in some parts.    While the pork was resting, I did some chicken drumsticks and MAN were those good too.   The is the best cooking product I've ever owned. 

Thanks again to all the helpful advice in this forum!


-- Dave

logchief

Nice porkage, enjoy the ride

TnJed

LOL at Danza. 

Nanook

Looking good from here! Congrats!

Langner91

It looks good.  Glad it worked out for you in the end.

I can't wait to try making one myself. 

JohnnyTarheel

Great job... You just have to adapt to what may happen each cook...  It looks great and I know all enjoyed .

Thatgrimguy

Definitely won't be your last!!  Looks great! Bet it tasted even better

HendersonTRKing

I see your Danza and raise you a Shatner.



Great maiden voyage on the SS Pork Butt -- and nice to see not one, but 2 forks in the money shot.  Looking forward to more of your posts and pix.

DCahill

Great point about adapting for each cook.  I think next time I would not soak the wood chunks, and probably not do an overnighter if I can avoid it.

Lovin' the Shatner.