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I made Pulled Pork

I am an experienced smoker/griller , yet I have only owned a a XL BGE since my birthday (13 May where I then proceeded to take off of work and do nothing but experiment for a month or so).  I have never had pulled pork this great.  Bought a generic Boston cut and went from there. Started with a simple brine injection of chx stock, brown sugar, A.C. vin, salt, worcestershire, and water. I injected about every inch or so.


Coated it up with a home made rub.


Vacuumed out and dusted ol' jealousy (green monster and that twinkle in all of my friends eyes when they stop over for a cookout), and stacked her with Royal Oak and dry apple chunk wood.


@ 2330 hours with plate setter legs up, grate, foil drip pan with some water, rack, and roast @240 dome since it was my first overnight and I was scared to over cook, digi q set.


@ 0930 internal temp was about 144f so I kicked dome temp up to 280.  @ 1610 as it hit 196f the sky opened up and drenched me as I tried to save the digi q and take a pic at the same time. (please excuse the blurry pic, my phone was wet) I pulled, wrapped in foil, towel, and stashed into my cooler.


@1640 I unveiled my prize to our guest.


Bark...check, smoke ring...check, dripping with moistness...check.


Tore it up...


Some home made cherry chipotle sauce and fresh baked rolls and this day was a total success!!!

Thank you to all of you who have posted in the past. I have done nothing but study and learn from you all (with much nagging from my lovely wife to get off the computer yet she is more than grateful for the result and now says I can surf this forum all day if that's what it takes lol), and can contribute my success today to you!


  • Chris_WangChris_Wang Posts: 1,253
    Looks awesome!

    Ball Ground, GA

    ATL Sports Homer


  • Mouthwatering pics!
    Simi Valley, California
  • Looks wicked good. I have yet to do an overnight cook, congratulations on your success!
  • SkinnyVSkinnyV Posts: 2,799
    Nice work
    Seattle, WA
  • GQuizGQuiz Posts: 686
    My you have a nice butt. I pulled last night, too. Did King Hawaiian buns and Blues Hog Tennessee Red. Was awesome. :P

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • jaydub58jaydub58 Posts: 1,878

    Super pics!

    Like our first date, we never forget our first overnight cook!

    John in the Willamette Valley of Oregon
  • Now that I am comfortable with trusting my equipment I think I'll start my next one at about 5 hours earlier so I can have it for lunch.  Was great though.  Oddly enough I burnt less than half my lump during the cook so I am definitely happy with the XL.  Truly impressed with BGE.
  • lousubcaplousubcap Posts: 7,628
    Welcome aboard-and a great cook.  A game-changer as you know-enjoy the journey!
    Louisville   L & S BGEs 
  • MklineMkline Posts: 177
    my mouth is watering!!!!
  • where'd you get those meat shredders? I know BGE has some but those look different

    North Alabama - Roll Tide

    LBGE 2013

  • EggcelsiorEggcelsior Posts: 11,867
    Great work. Are you military or in the health care field(based on time data)?
  • GalanteNate_OneEaGalanteNate_OneEa Posts: 766
    edited July 2013

    Bama, Got the meat from my local grocery store. Generic Boston cut.

    Eggcelsior, Former military, currently in law enforcement.

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