Good Stuff!

BarbieQ

Just had our first Pulled Pork meal, using the wisdom of the EGGsperts on this forum to make it a success! I had never tasted this delicacy before, and really did not know what to expect. We have been using our large egg daily since we got it a month ago, and this was the first overnight cook. We egged some ribs last night for 4 hours before putting the butt on, and still had plenty of lump left for the roast. Used Elder Ward's method as a guide, but cooked it at 220-230 after reading of The Naked Whiz's great results in this temperature range. I used Elder Ward's rub recipe, although I'm not much for cumin so I cut that way back. Made Gfw's BBQ sauce, which was a big hit, and also JJ's Sauce to have one with more vinegar tang. Cat's Yankee Coleslaw rounded out the meal. This was a great find, since as a Yankee I prefer a less-sweet coleslaw. Thanks to all of you for sharing your knowledge! [p]Barb