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Pulled Pork

Posted: Thu Apr 03, 2014 04:31
by Gray Goat
The weather finally broke, so I decided to use a few pork butts for something other than sausage :shock: :lol:

I put on my favorite rub and wrapped them, then into the fridge overnite. The next morning, they are good to go.

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I loaded up the BGE with lump charcoal and a few chunks of peach wood

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Pork butts on and the smoke is starting

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After six hrs they hit an IT of 195° and were very tender, so off they came

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I double wrapped them in foil and let them sit in a cooler for a few hrs. Then I pulled them and added the liquid from the foil to some vinegar and spice rub and seasoned the pork with the mixture.

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We haven't had any pulled pork for quite some time so it was a nice change :grin:

Posted: Thu Apr 03, 2014 06:24
by sawhorseray
Boy howdy, that's a nice lookin' piece of work for being where the grass don't grow for quite some time yet. My wife lived in Chicago for about eleven years so I know for a fact that most folks from that area are not normal. Nice to see a BGE getting some pub, I was looking at getting one a couple years back and just couldn't pull the trigger. I love pulled pork! RAY

Posted: Thu Apr 03, 2014 18:46
by redzed
Good job on the pulled pork GG! Wish I could stuff some of that into a big fresh bun! It's getting close to lunch here and I have the growlies. :grin:

Posted: Thu Apr 03, 2014 21:34
by ssorllih
GG that is some fine looking pulled pork going to be a real treat on some good buns.

I prefer to smoke and roast in an enameled roasting pan so that all of the dripping stays with the meat.

Posted: Thu Apr 03, 2014 23:01
by Chuckwagon
Hey, hey, Goat Man! Way to go. Wow, the smoke really makes the difference eh? Worth it all. Bon Appetit brother!

Best Wishes,
Chuckwagon

Posted: Fri Apr 04, 2014 22:19
by Gray Goat
sawhorseray wrote: My wife lived in Chicago for about eleven years so I know for a fact that most folks from that area are not normal
I couldn't agree more! :lol: :lol: :lol:




Thanks Ross, Red, and Mr. Wagon :grin: