Pulled Pork

EddieMac

Don't worry, Chuter.....I'm brand new too.....and have made a few mistakes when doing pulled pork.....thankfully....it's a piece with a lot of fat....stays moist....and hard to annihilate......[p]Listen to the folks on this list....they know what they're talking about...and you've gotten good advice already....especially the part about throwing away the book.....[p]This past weekend was my second attempt at low-n-slow with Boston Butts....I cooked at 250 - 260 dome temp....for 17 hours...and they came out GREAT....but I too had to add BGE charcoal during the cook....so...my first two times out I just didn't use enough charcoal....and I've learned it's probably better to have a bit too much that a bit to little in the fuel department.....[p]I'm an accomplished outdoor grill man...but the BGE is new to me and despite a mistake or two I'm really having some major league fun and the folks on this site are more than glad to help....don't get discouraged....keep cooking....it will work out.....[p]Too much time on my hands....lol[p]Ed

Unknown

eddiemac,
Next time you have a spare hundred or two get a BBQ Guru. You will not regret it.