So this is what heven tastes like

Basselope

Did my first pulled pork today. Oh my God the taste is unbelieveable. I know it would be good, but this is way beyond what I had expected. I have had pulled pork at some Q joints in the past, and this blew them all away.
I had a little trouble when I first put it on, with the temp getting away from me. It was up around 300 for a while, but then I got it under control and it ran at about 210 dome all night. I can only wonder how good this will taste, once I get it all dialed in.
I would not have had the knowledge or the nerve to try such a project without the knowledge I learned here at this forum. I would like to thank everyone here for all the support that I have gotten by reading both this forum, and people's individual web pages [you know who you are]
Sunday I am doing a ham using the Cajun injector's honey praline kit, hope it will be good.

Unknown

Basselope,[p]Sounds like you got it dialed in fairly well! I presume from your post you read Elder Ward's directions in the recipie forum, since you mention the 210 cooking temp. I have found it VERY DIFFICULT to do a butt at 210. Frankly, 220 - 240 works much better for me. The main things to watch: there is a point where the butt temp will stabilize around 160 - 180 or so -- it's different each time, but you'll notice that the butt temp "sticks" for hours, sometimes. During this period, most of the fat is rendered, and the butt really starts to come around. But, the real key is the 200 degree internal temp. I didn't hit it on my first few butts, and once I did, I noticed a REMARKABLE difference. Also, I've found that pulling the butt at 200, and placing it in a paper bag stapled shut for 1 hour (which "steams" it while it cools) really helps as well.[p]Hope this helps,[p]DSS

DrummerDawg

Basselope,[p]Amen brother!!! When I cooked my first Butt I could not believe how good it is. Now I am spoiled. I still like pork sammiches in bbq joints, but I like my stuff better. Maybe its the fact that I cooked my own or something. I don't know, but I cannot get over how good they are from the Egg.[p]I have a 7 pounder ready to go this evening. I tried Stogie's injecting method for this one just to see how it does. I plan on putting it on sometime later this afternoon/evening. Had a great day planned to summerize and clean the boat, but the weather is turning here so I may get to start the Butt earlier. Yeah C'mon!![p]This forum is awesome. I have learned so much from all these knowledgeable people. This forum has helped the learning curve tremendously - especially the recipe parts. I have even "sold" a few eggs by having people over the house for dinner and telling them about this forum and how much it helps.[p]Thanks to all here who post their knowledge, eggsperience, and information.[p]DD
[ul][li]Stogie's Marinade[/ul]