Pulled Pork 2022

500

8.75# Boston Butt 

Rubbed with EVOO and Sweet Mama rub night before and wrapped in foil overnight. 

Prepped Egg day before with Pecan chunks mixed in lump. (One large handful chunk from woodworker friend, split into pieces). 

5:15am lit fire 

6:00am with plate setter temp settled at 250* but still smoking off the pecan. Pecan continued to catch and smoke. Trying to let it settle and stop. 

8:15am. On at 250*.  Settled at 280*. 

12:15pm; 165*.  wrapped in butcher paper. 

1:50pm; 180*. 

5:20pm; 9 hours in and 192* IT and probes like butter in multiple places. Rest for 1 hour 15 minutes. 

Fat cap down. 

Drip pan raised w/ foil balls. 

Wrap in butcher paper at 165* after bark sets.  

Pull at 192* and “probe like butter”. 

Rest wrapped in paper in dry cooler, lid open for 5 minutes, for 1 hour, 15 minutes. 

Dip Sauce; North Carolina Lexington Dip BBQ Sauce Recipe by Meathead, w/ 2T. Sweet Mama BBQ rub, 1T. Worcestershire sauce, 1T. Honey, and 1t. Dijon mustard. 

Homemade Baked beans, homemade coleslaw, Martin’s potato rolls, store bought macaroni salad. Store bought sweet BBQ sauce and Mustard Sauce.

SWMBO said “Oh my God, this is so good.”  

Finally nailed pulled pork technique. 

Sorry for sideways pics. They look right on my phone.  And I so wanted to have this look right  

RagingIrishman

It looks like a great cook. I’m going to try that dipping sauce on my next pulled pork. 

alaskanassasin

Where’s the simple green? 

lousubcap

Way to wait for the stability although 3 hours to get there is not something i  could handle.  Excellent writeup.  Great result and banquet right there.
Simple man (me) cook option-I always rotate the BGE dome thermo to set the target cook temp at vertical (12 o'clock).  That way a quick look lets you know how the cook is going.  FWIW-

500

lousubcap said:

Way to wait for the stability although 3 hours to get there is not something i  could handle.  Excellent writeup.  Great result and banquet right there.
Simple man (me) cook option-I always rotate the BGE dome thermo to set the target cook temp at vertical (12 o'clock).  That way a quick look lets you know how the cook is going.  FWIW-

I do rotate the therm to 12 o’clock. I took lots of vertical pics and they got rotated 90* when I posted. 🙃

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RagingIrishman said:

It looks like a great cook. I’m going to try that dipping sauce on my next pulled pork. 

It’s this recipe; https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/lexington-dip-bbq-sauce/?p=23054 with some of this recipe added; https://rhubarbandhoney.com/2012/02/27/pig-dip/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+RhubarbAndHoney+%28Rhubarb+and+Honey%29