Awesome 1st Pulled Pork

HavasuTom · June 2012

Not quite the descriptive, mouth watering and quite impressive, novellette provided by Horseflesh...

But here is my story, a somewhat simpler version for those so inclined.

This was my first attempt at Pulled Pork on my XLBGE.

In the Beginning

The meat was a fresh cut 7.5 pound shoulder from our local market. It was perfectly trimmed upon receipt. I slathered on plenty of yellow mustard, and

liberally covered with Dave's Rib Rub and a sprinkling of brown sugar. It was wrapped in plastic and set in the fridge overnight.

The Setup

The egg was cleaned and filled with fresh The Good One lump. Chucks of Hickory were placed strategically throughout, Plate Setter legs up, foil lined drip pan, well oiled grill. Dome temp dialed in to 250 and away we went.

The Cook

I let the meat stand at room temp while preparing the egg, it went on the grill at 47 degrees. At 6.5 hours it hit a bit of a stall, 181 degrees and stayed there for about an hour. At 11 hours 22 minutes it finally reached my target temp of 200 degrees and I pulled it. Wrapped in foil for 15 minutes while the rest of the meal was prepared.

The Happy Ending

To me it was cooked to perfection. The crust while firm, was still edible. The meat was quite moist and tender and pulled easily with a set of forks, in fact it literally fell off the bone. Dinner was served with Stubb's Regular style BBQ sauce on fresh Hoagie buns, some fantastic slaw and baked beans.

Thanks to all on this forum for sharing your insights and knowledge. Without your ideas and expertise tonight's dinner would have been from some greasy

burger joint!

Regards!!!

Duganboy · June 2012

Congratulations. That is one of my favorite meals right there!! In the south we put the slaw ON the bun with the PP.

CCC74 · June 2012

Nice! The only thing better will be your second, then third! Lol

cajunrph · June 2012

I have to try smoking one. So many thing to make, so few days in the week. My wife is loving me wanting to cook all the time on the Egg. Add this one to my list.

Griffin · June 2012

Way to go, Tom. First time I think I've ever seen it served on hoagie buns, but in a way it makes sense. Seems like it would be less messy.

RocEGG · June 2012

That looks great! we do our PP on buns too, sometimes a nice roll and others on a sub roll. Making my mouth water looking at those pictures. Gonna have to do some Q this weekend.

Duke_sta · June 2012

Did you have a pit controller of some sort?

michigan_jason · June 2012

Nice looking cook... glad it turned out as you hoped.

HavasuTom · June 2012

Thanks for the feedback folks. To Duke_sta, no controller. My XL seems to maintain it's temp very well. The temp never varied more than 2 degrees the whole cook.

Awesome 1st Pulled Pork

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