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Anyone tried Bobby Flay's pulled pork recipe from BBQ Addiction?

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kthacher
kthacher Posts: 155
in EggHead Forum
I have Flay's BBQ Addiction book, and it contains a recipe for smoked pulled pork.  You can find the recipe here.  Has anyone tried this who can provide feedback on how it turned out?

By the way, here is a quote from the book re the BGE.

"My favorite smoker and possibly the best ever invented is, in my opinion, the BIG Green Egg.  The Egg is a unique cooker, with unmatched flexibility and capabilities that surpass all other conventional cookers combined..."
Winnipeg, Canada
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  • BYS1981
    BYS1981 Posts: 2,533
    edited July 2014
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    Everyone crying about him not calling it a big green egg on his TV show can now quit crying.
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  • kthacher
    kthacher Posts: 155
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    This recipe is on now, and it violates all the conventional wisdom here. It is sitting over a water pan.  It has a relatively complex (ancho laden) rub.  It is being basted with a North Carolina BBQ sauce, and this is a tiny 3.5 lb butt.  The recipe calls for it to be pulled at 175 degrees.  I believe that most here pull at 210 or so?  Any thoughts on whether I should ignore the recipe and leave it on longer?
    Winnipeg, Canada
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  • danv23
    danv23 Posts: 953
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    175 sounds wayyyyyy too low.  I pull @ 195 every time.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • AmericanFlannel
    AmericanFlannel Posts: 131
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    I only do below 200 if I am restless and impatient. I find 205 is the magic number. 175 sounds like chunked pork temp.
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  • ads75
    ads75 Posts: 391
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    kthacher said:
    This recipe is on now, and it violates all the conventional wisdom here. It is sitting over a water pan.  It has a relatively complex (ancho laden) rub.  It is being basted with a North Carolina BBQ sauce, and this is a tiny 3.5 lb butt.  The recipe calls for it to be pulled at 175 degrees.  I believe that most here pull at 210 or so?  Any thoughts on whether I should ignore the recipe and leave it on longer?
    See this recent thread about chopped verse pulled pork. I cannot recommend either way.


    Large BGE, Mini BGE
    Morgantown, PA
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  • ChokeOnSmoke
    ChokeOnSmoke Posts: 1,942
    edited July 2014
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    No way you're pulling pork at 175º.  195º-200º is best in my opinion.  Bobby Flay is pretty well know for not knowing much about cooking "BBQ meats".
    Packerland, Wisconsin

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  • DMW
    DMW Posts: 13,832
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    175 is fine for slicing or chopped. If you want to pull it you need to take it until it probes like buttah.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • henapple
    henapple Posts: 16,025
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    I take tv cook's advice and recipes with a grain of salt. No reason to prep the day before and if you can pull before 180 you've got a magic butt. I knew a girl once with a magi....never mind.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Griffin
    Griffin Posts: 8,200
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    Oh wow! A pulled pork recipe that only takes 5 hours? I'm so in. Roll eyes.

    That guy does love his ancho and chile de arbol, that's for sure.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • kthacher
    kthacher Posts: 155
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    Griffin said:

    Oh wow! A pulled pork recipe that only takes 5 hours? I'm so in. Roll eyes.

    That guy does love his ancho and chile de arbol, that's for sure.


    The five hours had me worried, but at only 3.5 pounds, I thought maybe the timing would work out. I was forced to pull at 175 after 7.5 hours or so. My hope was to get to the 195 to 205 range as suggested here. So I never ended up with proper pulled pork, even though the meal was still good. Next time I ignore Flay.
    Winnipeg, Canada
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  • Griffin
    Griffin Posts: 8,200
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    kthacher said:
     Next time I ignore Flay.
    Good idea.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    The recipe sounds good but I agree with others that there is no way you are "shredding with tongs" at 175 IT. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • DMW
    DMW Posts: 13,832
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    Maybe he meant 175* C???  :-?

    Not sure how you would get to that temp though, especially if you're running your smoker at the 225*-250* temps he says.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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