(AW) Pulling the Pork - Another 'first'

Low and Slow

Still too scared to try a high temp cook, we opted for a standard 'low and slow' recipe.

Pulled Pork. This was a family favourite when we were in the US, so with the power of the BGE, we thought we would give it a go!

It was very tasty, especially with BBQ sauce, but it wasn't quite as stringy as we wanted. I must be due to the run away temp spike we had at about the 6 hour point. My friend MN recommend the whole cook should take about 10 hours or more. We were at 192 at 8 hours. We obviously cooked to high for too short a time!

What we did

Marinaded the pork butt over night in a mixture of spices. Got up at 0430hrs and lit the egg. Set up the BGE with a full fire bucket, platesetter legs up, steel grill and slapped on the butt with a meat probe in.
Cooked it at 250f until the internal meat temp hit 170f.
We then wrapped the pork in foil, and carried on cooking until the internal temp hit 192f.
We then took it in and pulled it.