First attempt for pulled pork on the BGE

RobMonctonNB

I've made pulled pork before on my old (and retired) gas grill but now it's for the Big Green Egg. Pork picnic shoulder is on special this week at Price Chopper for a buck a pound. I scored the fat pad and then rubbed the pork down with Dizzy Pig Coarse and then topped them off with some Dijon mustard. Temp at the grill is about 210 degrees and I threw on some hickory chips.[p]OK...here we go...[p]

Buster Dog BBQ

Rob in Bathurst, NB,
Not sure how the dijon will turn out. Generally you rub with plain yellow mustard, then you add the rub. You will have to let us know how it is.

RobMonctonNB

I just dolloped some dijon on the fat pad at the top...I didn't want to get carried away with it.

stike

Rob in Bathurst, NB,
if it's a shoulder, the fat probably still has skin on it.
does it?[p]the mustard (dijon should be fine) disappears eventually. it helps hold the rub on and gives a nice head start tothe bark, which is why you might get a bigger bang for your buck if it goes on to the exposed meat and fat. the skin won't do much of anything, and you'll probably toss most of that. taking the mustard/rub with it. good that you scored it though. you'll get some love to work itself down in there that way.[p]

Celtic Wolf

Rob in Bathurst, NB,[p] Personally, I would be cooking these Fat Side down. The rub and mustard should be on the meat. The fat isn't going to absorb the taste and it will be rendered away in due time.

RobMonctonNB

Lots of rub on the meat...I just did the top with dijon so it wouldn't overpower the meat. The skin and fat are well scored and packed with rub as well. See how it goes....

RobMonctonNB

After 2 hours....[p]I also mopped with a beer, vinegar, and oil concoction with worchestershire sauce, onions, hot peppers, coarse salt, coarse black pepper, and some sliced onions. oops...forgot the garlic...oh well....[p]

mikeb6109

Rob in Bathurst, NB,
nice stuff can't wait to see the final results!!
mike

RobMonctonNB

OK...finally done. I let it run all night. The grill temp dropped to about 205 by 7 o'clock this morning and the internal temp was at 185 degrees....OK...done enough....[p]It was super tender and came apart nicely...finger pressure easily turned the meat into threads. Thank goodness I only put the dijon on the skin...it' definitely leaves a sharp taste...I wouldn't do it again. But overall a success I say. After these pics were taken, I sauced them up with a bit of thin homemade BBQ sauce.[p][p]