Pulled Pork Shoulder.......HELP PLS

eggloverinCO

We bought our egg two years ago and cooked chicken & steaks on it twice. We were sent out of state on a business assignment for two years and now we're home (our egg sat on the deck covered for 2 years and looks new!). My husbands first attempt at getting it fired up was a disaster at 45 min. but he kept opening the lid, etc. Once to temperature our steaks the other evening were aweseome, a typical BGE success. I am preparing two pork butts for pulled pork sandwhiches for Father's Day and need a little advice please. I understand I need indirect heat (updside down white ceramic thing (no laughs please.....new at the egg thang!!)). I will put a drip pan atop that and place my shoulders on the grate which we invested in the cast iron unit. I will dry rub it (haven't decided but may brine it for a few hours first), etc. My concern is getting the BGE to hold it's temperature and just how long I should cook these for? 190-200 degrees? Any help is appreciated for this newbee. Also, what is the recommended amount of charcoal and starting method?

Thank you.

Car Wash Mike

You abandoned your new child for 2 years. Setup sounds good. Fill it up. Get the temp to 250. Don't know how big your butts are? Cast iron won't help this cook.
I apply mustard before rub. 190, double wrap in foil, a towel and place in a cooler. You can cook earlier than expected and still have warm pulled pork.
Others will chime in.

Mike

Bordello

Welcome back. Look like Car Wash Mike has you on track.
You can use this as a guide line. Remember to sneak up on your desired temp as the egg is very hard to get to cool down. I'm sure other will chime in, good luck.

http://www.nakedwhiz.com/pullpork.htm

Cheers,
Bordello

Bordello

:laugh: :laugh: :laugh:

Don't know how big your butts are?

Dang Mike, I'm glad you're around so I'm not the only one to put my foot in my mouth. :laugh: :laugh: :laugh:

Good one.

Cheers,
Bordello

FlaPoolman

Go with mike's advice. General rule is 1 1/2 to 2 hrs. per pound but pull at 195 to 200 internal then double wrap in foil & towels and put in warm cooler for up to 4 hrs.. And tell your husband "NO PEEKING". Lifting the lid will really add to your cook. :( . But if your enjoying favorite beverages I once went thru a whole load before I even started the food :woohoo: :woohoo:

Car Wash Mike

It is a legitimate question. I was talking pork, what where you talking about? :woohoo:

Mike

Bordello

:laugh: :laugh: :laugh:

Need you really ask? :evil: :evil: :evil:

Cheers,
Bordello

Car Wash Mike

Not really.

Mike

Bacchus

The butss are going to be awesome for you. Enjoy!

Eggtucky

I don't think you said what size egg..but I'm assuming a large..fill your lump to the top of the fire ring...light in 3 spots, I usually do 9-12-3, get the egg stabilized around 250 for at least an hour...add some wood chunks and let smoke for at least 30 mins..put everthing in the egg..platesetter legs up, drip pan with some water or apple juice in it so your drippings wont burn and leave nasty smells, grate, and the pork on that...insert remote thermo if you have one..close the lid and leave it closed till you just cant stand it no more...could be up to 18-20 hrs...good luck and you are in for a treat!!

Broc

Don't forget to KEEP liquid in the drip pan... I use cider...

Enjoy... then

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~ B