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Pulled Pork Cook
Laxin16
Posts: 62
1st time doing a pork shoulder on the BGE. Here's the cook specs
- 9-lbs picnic shoulder ( Store was out of Butts)
- Removed the skin cap leaving a nice layer of fat
- Rubbed with my pork rub and injected with apple cider vinegar, Apple juice and my rub
- Marinated for 15hrs
- Fired up the BGE and dialed her down to 225
- used Wicked Good Charcoal and Apple wood chunks
- Started at 5am and we are at 158 at 10:43am.
More pics and info when the cook is complete!
Laxin
Comments
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Are you having trouble maintaining 225? I usually do and have since just went with 250-265. Same results.Large and Small BGECentral, IL
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Not really. I've been around 225 and 230 for the past 6hrs. I was think about adding more wood but not sure if that's worth it at this point.
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With the injection and the marinading, I'm guessing that this might not be your first pork shoulder ever. Do you find that it makes a big difference compared to just dry rubbing and tossing it on? I've kept mine pretty simple so far and they've turned out pretty great, so I'm having a hard time convincing myself to experiment with further enhancements.LBGEMenasha, WI
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Looks like you forgot to include dinner time and directions to your place in your OP!---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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jerryb78saluki2007 you can certainly taste the difference. Better and more robust flavor throughout the entire shoulder. It also keeps the meat super moist!
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Sounds great but, you still left out the directions.Laxin16 said:jerryb78saluki2007 you can certainly taste the difference. Better and more robust flavor throughout the entire shoulder. It also keeps the meat super moist!
---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada -
Here are a few pictures of the finished product! Ended up taking 13hrs to get to 195.
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Very nice..I did one yesterday as well..Also was a great success...Congratulations on your cook.Greensboro North Carolina
When in doubt Accelerate.... -
Thanks! Thinking about doing brisket next.
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