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Perfect pulled pork

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edited November -1 in EggHead Forum
I started my Boston butts last evening at 8:00. Two of them weighted about 12 pounds. Using an inverted plate setter and butts on the grill, I set the dome at 230. They cooked for 16:29 minutes and the temp guage went off being set at 195.I covered the with foil and put them in a cooler. Not being able to weight any longer, I dug into them about 1:45. I dont think you can get much better then this. They were like jello. What a cooker. The Big Green Egg. [p]Jerry
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