First pulled pork

Unknown

Trying my first pulled pork tomorrow. Boston butt weighs 4.75 lbs. Trimmed fairly well, bone still in, small fat cap. I'm rubbing mustard all over and rubbing it down over night. I'm going to cook indirect at about 210 untill polder reaches (help me out) the correct temp. Do I use a drip pan and does anybody put beer or water in the drip pan? [p]Thanks in advance,[p]CWM

Gfw

<p />Car Wah Mike, everyone has their own way, this is mine...[p]I generally try to get the temp stabilized between 225-250 degrees. The setup is always the same - 4 firebricks in the standard |__| pattern sitting on the main BGE grid -a a drip pan or a makeshift drip pan made out of foil sits between the upright bricks. A second grid that holds the pulled pork sits on the upright bricks. [p]I don't add anything to the drip pan - it is there to collect drippings before they hit the firebricks or the fire. [p]Cook to an internal temp of 200 degrees of until your forks tells that it is done. The last one I did came off (based on the fork test) at 192 degrees and it was perfect. The estimated time is 17-19 hours.[p]PP is my wifes absoulte favorite item from the BGE - we always keep leftovers in the freezer for a quick dinner. Good Luck :-}


[ul][li]8.4 lb Butt[/ul]

Car Wash Mike

Gfw, I knew I could count on you. Thank you so much. I'll let you know the results. My wife's favorite is the hot wing recipe on your website. She is a little weird, "they're great but maybe just a little hotter". My business computer crashed, real bad. As soon as I get it back I plan on posting pictures.[p]Life is very good![p]CWM[p]Oh buy the way just started marinating 10 lbs or rump roast for beef jerky. Damn, I knew I shouldn't have passed out so many samples.

Tim M

<p />Car Wah Mike,[p]I do mine much like GFW but I use my plate setter inverted with a drip pan under the meat. This is a 7-8 lb butt over the setter,drip pan, upper grid and after a few hrs in the Egg. I like 250 deg as its easier to hold that temp and the ceramic prevents the drippongs from burning to a black smokey char. I also use a "Double Boiler" type drip pan if I don't use the ceramic. It gets tricky adding a drip pan without any way to raise the grid to provide a space to place the drip pan in, so often the butt will go into a V rack and that all can sit in an aluminium pan on the main grid. Have fun!![p]Tim

Unknown

Gfw,
I have a question that is more of a point of curiosity than anything. Why do you use 4 firebricks, when it looks to me as though 3 would do?[p]Pete

Car Wash Mike

Gfw, Just pulled off my BB. I knew I had a good cook when the bone fell out of the meat. Pulled apart and just tasted great.[p]Thanks again,[p]CWM

Gfw

Sespe Pete, I wish I had a great reason, but I don't - I started with 4 because all the people with large BGEs used 5 and my medium was too small for 5 - maybe someday I'll try 3, on the other hand I have been very please with 4.[p]BTW - with 2 bricks lying flat rather than 1, you end up cooking over the drip pan rather than the firebricks - an 8x12 HD foil pan fits perfect between the 2 upright bricks.[p]