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MattFoot

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MattFoot
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  • Successful Elder Ward Pulled Pork

    I made pulled pork this weekend on my BGE and couldn't be happier with how it turned out.  So happy that I am making my first post!  It was 2 pork shoulders - 8.5lbs & 6.5lbs.  I followed the Elder Ward rub recipe and general cooking method.  I tried to follow his philosophy to setup correctly and then you can move on with you life while it cooks...unfortunately, I thought about it with total obsession.  Hopefully next time I will be a little more confident & can relax.


    All rubbed up and ready to rest

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    Resting for 2 hours

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    Ready to go - 6:30PM on Friday

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    Done deal...12:30PM on Saturday - 18 hours @ 250 dome temp indirect

    (what looks like a mouse on the grill is my pit thermometer clipped onto a lava rock)

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    I double wrapped them in extra strength foil 2 times and put them in a cooler for 2 hours.


    Ready to pull @ 2:30PM


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    After pulling I mixed in a very light mixture of the The Traditional North Carolina Sauce & stock.


    Ready to eat @ 3PM on Saturday

    A delicious BGE pulled pork sammich - Add a cold beverage & the FL sunshine & you have the makings for a great weekend.

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