'Tis the season ... so be sure to see our Holiday Entertaining Recipes for some terrific ideas. And, it’s not too early to start thinking about our Country Christmas menu for any of your holiday meals! For something different, how about mixing it up with our Light Southern Meal with Grilled Catfish and Watermelon Salsa! Happy Holidays!
The best method I've found it involves the use of a vacuum sealer, like a FoodSaver. After I pull the pork, I sauce it and put it in multiple FoodSaver bags. On the day of your event you heat one or more large pans of water to 170°. I use a candy thermometer to keep an eye on the temperature. For pulled pork I heat the bags for 45 minutes or so at 170°. The beauty is you're not cooking the pulled pork anymore, you are just gently reheating it. If you're guests are late or you need to give it more time before serving, don't worry because at 170 it won't dry out. The best part of all this for me is with the vacuum sealing the sauce has been squeezed into the meat and it's like a super marinade process. Good luck with whatever method you do end up using!
It sounds like something about the setup was drastically wrong. The spatchcocked chickens I've made on my BGE are the moistest chickens I've ever had my life. I've NEVER had to brine a spatchcocked chicken on the Egg. No harm doing it, but no need for me to do it.
I cook mine indirect using the platesetter installed legs up. I put a drip pan on top of the platesetter base and the stainless steel grid on top of the legs of the platesetter. So the same cooking temperature and grid elevation as you, but indirect versus direct. The recipe I use calls for the bird to be flipped midway through. It starts breast side up, and finishes breast side down. At 375 my cooking time is typically 90 minutes, which is longer than your 75 minutes. I am guessing the chickens cooked too fast for some reason using direct heat. Perhaps with the lid closed and no drip pan there were flareups going on that you couldn't see. That would certainly explain the quicker cooking time and dryer bird.
@Aviator I could think of several reasons. You don't have to be a member here to read the posts, she may not be a member and is unable to post. That would also neatly explain the email reply versus posting here. And I'm sorry, but if you ever had any dealings with this lady, you would not use the word arrogant in the same sentence with her name. Also I think she got rather harsh treatment too and she may feel at this point she won't get a fair shake. Or she may feel she is in a no-win situation.
But you know what? I've said my piece. This certainly isn't the person that I've had dealings with and since I've already expressed my opinion on the matter, I'm going to just let it rest.
I was visiting a site today where I was trying to buy something that cost $1,800 and I got a popup telling me that they did not support browsers on mobile platforms. It said I must log in on a PC to shop their site. I used the feedback link and mentioned in the last quarter tablet type devices outsold PC devices. I am not going to adapt my browsing habits to suit their site. They needed to taylor their site to their users not the other way around. Oh and I would be buying from a site that supports tablets. Sale lost.
I just think this type of thing is inexcusable when you are browsing the full version of a website. That goes for this forum.