Pulled Pork for the 5th

Gunnar

Got home from the 4th celebration just before midnight. Fired up the large and let it stabilize until 1 am. Stayed up until 2 to make sure it was running steady 250º dome (even though the adult beverages were telling me to go to bed). Got up at 8:00 and dome was still running 250º and the internal was 158º. I was grinning because this is the first time I've ever cooked pulled pork. This post is more to say what a great forum this is and thanks to all of those who contribute (well it's about the food post also).

3 hours later the internal temp was at 159º. My wife thought the gauge was broken. Told her nope, it's doing just what it's supposed to do. 15 hours total cook for an 8 1/2 pounder and we're wrapped and in the box.

Threw some beans on...

20% of it pulled and oh so moist. The cool part being what I learned here in the last year allowed me not to fidgit withe BGE and let it do it's own thing. Knowing that temp over time will result in a good meal.

Leftovers tonight, enchiladas in a day or so, freeze some. A lot of bang for the buck.

First helping and thanks again to all those that share their knowledge so willingly.

Sooner Egg

that looks great!! :woohoo: hopefully someday I'll get the courage to try one myself....thx for sharing the pictures

Grandpas Grub

Gunnar wrote:

I was grinning because this is the first time I've ever cooked pulled pork.

Sure glad that was not a betting item, I would have lost big time.

Congratulations Gunnar, all looks fantastic.

GG

fletch_allday

That looks fabulous!! Question: what did you use to marinate? And how long did you marinate?

Gunnar

Not really a marinade. While I'm starting the fire I spread a light coat of prepared mustard, some DP Dizzy Dust rub and some John Henry Pecan rub. Let it set at room temp. for about an hour while the BGE stabilized.

danny285

Your cook looks great, a butt is the easist thing you will ever cook,just takes a while, but the wait is worth it a few brew's will make the time fly.

i cant wait till next time.

Boatman

That looks great....welcome to the butt club

Fossil Frank

Pulled pork makes a great pizza too.Try it you'll like it.
Frank from Indiana

TRex

Fantastic looking meal, Barry! That slaw looks just like I like it too.

Cheers,

jason

Gunnar

Shhh, prepackaged slaw with ranch dressing...for something different.

TRex

I've tried that trick before - don't be ashamed.

Simple = good.

rosros

Nice looking cook. You get a lot of pulled pork for the money. Now you know its ez, more butts in the plan.

Gunnar

Most definitely, especially with the multiple uses for the pork after the cook. By the time Christmas rolls around I'll probably have a food saver on my list.

NoVA Bill

Congrats! I still remember my first butt (not so long ago). I stil smile when I do butts. Now if I will only let the ribs finish before pulling them then I can apply for my egg drivers license :laugh: