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Timing Wok & Pulled Pork

Z_EggineerZ_Eggineer Posts: 576
edited August 2012 in EggHead Forum
Comrades, I finally got everything to wok with on the egg from the Wok Shop. Tonight is the night. However, I also pledged to bring 2 Boston Butts to work tomorrow. How can I wok then smoke two 6'lb butts and have them ready by 6:30 AM or so? The Wokking gets the egg to really high temps if I recall. Thank you! Z


  • xraypat23xraypat23 Posts: 421
    last time i did pizzas i had the egg running 550+ for 2 hours, capped it and closed the bottom vent for a couple hours. opened when it was around 350, threw some large chunks of smokewood on the coals and a little fresh charcoal on top. Dialed in the top and bottom vents for 250 and put the pork on. It was done at right around 6am

  • cazzycazzy Posts: 9,065
    You could always do a turbo butt which will cook at a higher temp.  Mickey has done many turbo butts and said the only difference in the end result is the bark.
    Just a hack that makes some $hitty BBQ....
  • Z_EggineerZ_Eggineer Posts: 576

    Got PP on late and didn't foil or run egg high enough apparently.  It read ~165 at 6 AM (after 9-10 hours smoking, bonein small butts).  Foiled and did raised direct at 350 dome until 195.  Then a bunch of yellow jackets came and had to dispose of them, letting the meat get up to 206 or more.  Currently FTC.  Will it all be ok?

  • BuckeyeBobBuckeyeBob Posts: 670
    Do not see any issue at all. Will still be moist and not overdone even at 206.
    Clarendon Hills, IL
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