Doing a nice 6 lb pork shoulder today, can't wait for some Carolina styled BBQ later today. Just popped it in the XL BGE.
Going to repeat my cook from last time.
Cooking indirect at grid temp of 250/260 and dome temp of 270/280, and when it hits 160F I'll wrap, expecting it to take 1h per lb. Wrap with foil, and will keep ambient same 250/260 on grid, taking it to 205F internal (check with probe), expecting it to take another 0.5h per lb to reach target temp.
Will slow cool for 1h (wish it could be 2h, but it will start getting to late). Last time I mixed in with stubbs bbq sauce and the drippings in the foil, was fantastic.
This time we are doing the Carolina mix, which is an apple cider based mix. Will let you know what is preferred.
Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
3 ·
Comments
Large BGE.
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX
Will post more photos later when there's more progress.
Anyhow before I tear it apart, I'll take some pictures and post.
For stuck in a meeting and found it at an internal of 209F by the time I took it off, so hopefully not too dry.
In all took 7.5h, but dome did creep to 300F in the final hour.
On last photo, one on left is Carolina Style BBQ Sauce (recipe above) and one on right is with Stubs Mesquite BBQ Sauce. Its funny, we were arguing all night about which one was the better one. Good argument to have.
Will report progress later.
I am doing one today... 7.5lb. I see you wrap.. have you tried not wrapping? Do you have a preference? I generally do not wrap and it comes up with a nice crispy bark.
Thank-you for the BBQ sauce recipe.
Somewhere in Colorado.
So 6h 45min cook ... turned out great! Cooked indirect at 280F the entire cook, temperature was amazingly steady. Used BGE Oak lump charcoal with Applewood chunks.
Didn't wrap this one, so it developed a nice bark. Not sure that matters when you are making pulled pork. Perhaps will enhance the flavor, but does add more "tough" shreds to the mix. About to bite into a sandwich.
Certainly, not wrapping makes it a simpler exercise, and I don't think it really did much bad ... so I may be avoiding the wrap in future cooks.
Here's some pictures. The final presentations have one mix with regular bbq sauce (left) and another with the Carolina Sauce (right) ... taste testers both were amazing.
Followed the rest of your instructions and it was perfect...forgot to take pictures, was too hungry