4th Of July Pulled Pork!

Smoking pork shoulders is why I originally bought the egg, but I don’t make it as often as I should.  It’s such a great cook.

I am in the “low and slow” let it ride and don’t open it until it’s done school.  It’s nice when you have a general schedule, but nothing firm.  I put this 8 lbs. bone-in shoulder on yesterday evening.   Put a little mustard on it and a lot of this new Carolina BBQ Rub I picked up.  Probably not too different from when I mix my own, but as Carolina is my preferred style of pulled pork, this seemed like a good one to try.

This pork took it’s own sweet time coming up to 200 degrees.  I kept it between 225 and 250 for the most part.  Last couple of hours I let it ride between 250 and 270…even unscheduled, lunch is approaching, time to finish it and get it into the cooler.

Some Pics -

The RUB


On The Egg


The waiting game....just one...more...degree....


Same cut of meat…. about 16 hours later
(I know, that’s on the long side, but I had the time, and the results never disappoint when I'm not in a rush). 


Pulled off some tastes...    Now into the cooler a bit!  I'll post some shred/sammy pics later.

This is my first low and slow since I put on the new @RRP gasket.  I'm back to my new egg efficiency and better temp control.  Check out how much LUMP was left after 16 hours?  Nuts.

Alright, hope everyone is having a great Fourth Of July!  It's time to pull the pork!