Well don't it figure!!!!

Elder Ward · January 2000

After reading all those post this week I decided to do some of EW Pulled Pork myself.
Went to Lucky Al's (my name for the combined stores) got a whole shoulder cut in half of coures. Did half in my rub and the other half in JJ's rub. Still like mine better for PP but JJ's is mighty fine and is always my second choice.:) (I said that with love in my heart and a big grin on my face JJ.) Seriouly though most of you won't care if I did one or not, at best you would say well yeah of course HE would do his own recipe. That is not the point. Mr Chicken and all new guys and gals are not confindent about temp, time, what will happen ect. Well I did all and got the temp. at 250* at 9AM on 31st.
Went to take care of some things and when I returned the temp was 300*. I adjusted the vent slightly but never bothered with it after that and it stayed rock solid at 300* all day. I didn't worry or care.
At 12:00 PM PCT 1st January 2000. my 10 year old daughter said she was not going to bed until she had one of my sandwiches! That folks was 15hours into the cook and the polder temp was 192*. I said what the heck I don't have anything to prove and if it will pull I'll do it. Well the probe was in the biggest Butt (JJ'S) :^), so i pulled it and stuck in into the little butt (EW'S) :0, it read 185*. Funny thing though is the probe almost fell through the meat no matter where or which butt I stuck it in. It don't take a ton of brick to hit me. I tried to pull them and they came apart on the grill. Both were as good as I have ever cooked. So we ate Pulled Pork sandwiches at 12:30. It is really hard to mess up PP with in any reasonable temp range. SO RELAX![p]Hope this helped and it were the truth as usual.[p]If you got em smoke em,[p]Elder Ward

Gfw · January 2000

Elder Ward, great advice from the master. I never heard of PP until I got my egg - now it's almost time to do another. You and your family have a Happy Y2k and beyond!

Nature Boy · January 2000

Elder Ward,
It do be da truth!! I pulled my butt off at 190 yesterday.
The fire had gone out for the first time ever, but I caught it quickly at 3 am. And the dome temp was in the 200 range for much of the initial 10 hours. It was going slowly, so I kicked it up at 8 am to 275 for the remainder of the cook.[p]Took 22 hours total, including the fire going out...but it pulled beautifully and was some good Q. Moral of the story is......good thing we use BGEs.

Teslamania · January 2000

Elder Ward,[p]Nice to hear from the master cook. I have never done a pulled pork any other way. Happy New Year!

Well don't it figure!!!!

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