Elder Ward???

Unknown

We are planning our first overnight woock in the large BGE on Friday night. Was scanning down through the Forum and saw Elder Ward mentioned as a good source of information re how much lump to use, etc. I can't seem to find what he wrote. Can anyone help? We have slow-cooked in an indirect barrel-type cooker, using wood we had cut from our property but this will be the first time on the EGG.....on the barrel cooker, the mister had to get up several times during the night to check on things and to add more wood. Sure looking forward to not having to get up and down all night! Going to do a whole pork loin. Will do a whole fresh ham on Memorial Day weekend. Any hey, where is the EggFest going to be in Atlanta? I wuz' born and bred in ol' Atlanta.

Sundown

Gloria akaMuthah,[p]Here you go. don't know how it's going to work with wood but give it a try.
Let us know how it works out.

[ul][li]Elder Wards Words[/ul]

Wise One

Gloria akaMuthah, wait no longer. Go to the URL below and print this out. Settle back and ejoy a good read. (And you can ignore or follow the routine about sorting the lump. It doesn't make a difference in my opinion.) This truly will giove you great pulled pork with or without lump sorting.

[ul][li]Elder Ward's Classic Pulled Pork[/ul]

Wise One

Sundown, I'm just going to have to work on my speed typing. You beat me.

ravnhaus

Gloria akaMuthah,
If you are doing pork loin it will only take an hour or so.
Bring it to an internal of about 140°.
Loin does not fare well for the long cook as it is way to lean.
If you want to do the overnighter get a Boston butt. I am sure some of these folks will enlighten you further. I am but a Texan and fairly new to this pulled pork deal.
However if you wish to examine my meager experience check out the link below.

[ul][li]Austin Butt - The Night Shift[/ul]

Sundown

Wise One,
What speed typing? Istarted typing that response two days ago in anticipation of the question!

nikkig

We just did our first overnight Wednesday night. Did 2 6lb. butts, following Mr. Wards rub recipe and techinque. Boy o boy...talk about yummy!! Everyone had clean plates last night, and I can't wait for lunch today.