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Right of passage pulled pork

LTAFlynEggLTAFlynEgg Posts: 84
edited April 2013 in EggHead Forum
Today was my first run at pulled pork. A 7 lb bone in shoulder, rubbed in Bad Byrons, no binder, in plastic wrap and refrig the night before. Started my morning at 6 am, cleaned out the egg, loaded in a fresh fill of wgww with some apple and cherry chunks mixed in. Stabilized at 275 dome, got shoulder on by 7:45. Egg ran rock solid for 5 hours without touching it, hit stall 160 IT at 1 pm. Foiled, and returned to egg, opened up temp to 350 dome. Ended up pushing through stall to 200 IT in about 2 hours, that suprised me, was counting on closer to 3 hours? Double checked IT with thermapen, it was consistent, and easy to probe. FTC'd and held for two hours, and I took a nap. I got the egg going again, and did sweet corn, pre buttered with salt, finished in a butter simmer in foil pan. Added rub to the pull, and served with Bone sucking sauce on the side. Mother inlaw joined us for dinner, and brought homemade coleslaw. Lots of forum searching and advice made for a successful cook. Can see why Byrons and Bone Sucking Sauce is so popular. Was impressed with burn of WGWW but was disapointed by how much of the bag was small pieces and dust, but the big chunks made a great base to the fire. First cook with Thermapen, awsome tool to compliment Maverick.


  • TjcoleyTjcoley Posts: 3,422
    Nicely done.  Good success on the first pulled pork.  One of my favorite things to cook on the Egg, and now that you've got one under your belt, enjoy many more.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • Solson005Solson005 Posts: 1,906
    Sounds like it turned out great! Glad you went for it!
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • ddeggerddegger Posts: 244
    Nice - I keep looking for an open Sat so I can try this turbo method....hope mine turns out as well.
  • Looks great!!
  • grEGGorysgrEGGorys Posts: 162
    Glad it turned out good for you. I know that I was nervous about the first butt and asked many questions on this forum. The answers assured a great cook and that is what makes this forum so great. Keep the cooking going.
    Gulf Coast FL
  • SkiddymarkerSkiddymarker Posts: 6,480
    Congrats, nice looking sammie. 
    What slaw mix is that? 
    After the first, you wonder what all the fuss was about. Enjoy!
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • looks good, cooking one right now.
    County of Parkland, Alberta, Canada
  • @skiddymarker the slaw is a simple family recipe my mother inlaw makes. It is mayo deluted with milk, vinigar, chopped half head of cabbage, and fresh ground pepper. No idea on quantities, she makes it based on consistency. Pared very nice with the pork.
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