My first pulled pork

Fossil Frank

After owning my BGE for 15 months I finally did an all nighter. I didn't know for sure what cut of meat to use because the different stores seem to have different names for their cuts. This is what I got for my first attempt.



I went for 16 hours and 50 minutes at 250 degrees.

This is right as the meat is coming out of the plateau. The temp hung at 167 to 168 degrees for over 5 hours.

The meat went on at 11:50 pm Wed. and got to 194 degrees at 4:40 pm Thursday. I thought my wife would be upset when she saw how dark the meat was but she wasn't at all.

I decided to chop the meat instead of pulling it. I couldn't believe how tender it was and everyone out there is right, the bark is the best part. My wife really went for it.

I forgot to mention that I cleaned the BGE before starting and I put in an entire 8.8 pound bag of Royal Oak lump and this is how it looked after 16 hours and 50 minutes of 250 degrees

It was very good.
Frank from Indiana

Fossil Frank

OOPS I got the wrong pix at the last spot. This is what I meant to show.

Frank

Big Easy Egg

Nice job Frank. Now go get some sleep.

Austin Smoker

Really nice first run man! You found at least one of the "right" cuts for pulled pork, and the bone-in is certainly my preferred presentation.

The bark is great, isn't it? What did you use for smoke?

Fossil Frank

I used hickory chunks. Next time I may go with cherry and hickory, what do you think?
Frank

Fossil Frank

Yeah I did it the old fashioned way and I like that I was in control instead of an electronic gadget calling the shots.
Frank

Austin Smoker

I'm a big fan of Hickory and Apple for pork...never tried Cherry.

FlaPoolman

All three are great. Nice job Frank

AZRP

Excellent job Frank! About the only thing I would recommend is go to Sam's for your meat, if I'm reading that label correctly, those butts are injected with a sodium solution. -RP

Oledog

Hey Frank;
You did a great job on your first run; I hope you enjoyed the cook as much as the end result.

Good job!

Oledog

Beanie-Bean

Very nice job with the pork shoulder, Frank!

Big'un

Fantastic first cook! You need to get some bear claws since you'll be making more and more butts. After you fill up on sandwiches, you can make nachos, twice baked stuffed potatoes, empanadas, etc.. I cook a couple of shoulders every three weeks or so just to have extra. Haha.