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Pork Butt or Shoulder?
It's Memorial Day Weekend folks and I'd like to serve up some pulled pork. Two questions for you experts. 1) Pork butt or Pork Shoulder? 2) I've got 20 guests. What am I looking for --- 12 lbs?
Re: Why cook 1 when you can cook 3?
Feast your eyes on this! Good bark, fall off the bone meat, good color, and tasty, tasty, tasty. Looking forward to serving this tomorrow. Thanks everyone for your help.
Re: Pork Butt or Shoulder?
You guys are great. I write a post, go to the (fill in the blank), come back and I've got answers already.
I'm probably just going to do a dry rub (mustard, brown sugar, spices) but if you feel strongly that I'm missing something by not brining, then let me know.
I've got a large egg. This will be a long cook (I'm guessing 12 hours at least). Give me some feedback on the following:
-- load the LGE with a lot of lump charcoal
-- Get it going to about 350 degrees
-- Throw in some hickory chips that have been soaking
-- Add the plate setter --- legs up
-- Drip pan with some beer in it (?)
-- Cooking grate
-- Put the meat on the grate
-- Put a temperature probe in one of the pieces of pork
-- I'm going to guess the temp will fall pretty fast because the plate isn't heated yet
-- Get the temperature to a steady 225 - 250
-- Say good night
-- Say a few prayers to the pork gods and goddesses
-- Wake up in the morning
-- Watch the pork temperature plateau at about 165
-- Don't worry!
-- Take pork off when internal temperature hits 190
-- Wrap it in foil for about an hour
-- Remove, hope it has the texture of butter, pull and be ready to serve later on
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