Tips for Pulled Pork

[Nate]

Several people mention hanging butts up to a certain point and then putting them on the grill. Why not just put them on the grill the whole way? Thanks. Jim Burgin

cmczimskey , MBMorgan , pittkappasig

Jim Burgin , you can go the whole way on a grill however the whole trick to putting them on the grill is setting up two zone. The bigger the grill the better. This is not easy to do with a two burner grill or a grill that the burners from side to side as opposed to front to back. This will not work on a grill where you can't control the temp like a Holland grill which is basically a grill that is just on or off and doesn't provide a lot of control of temp. (providing you are talking about a gas grill)

You want to make sure you keep a low and slow environment and use your thermometers like you would on a smoker.

Make sure to put a water pan in there to keep it as humid as possible.

Depending on the quality of the grill, size, etc... you still may have grill marks. Two things that will help are rotating the meat and also consider going fat cap down. The fat will give you an extra barrier between the meat and any direct heat.

I have a buddy that has done this a couple of times on his gas grill and created some wood chip pouches to create smoke flavor. It actually turned out much better than I expected it would and was quite edible.

[MBMorgan]

Nate ... you are absolutely correct ... except that the OP is cooking on a PBC. No two zone, no water pan in that puppy. It's a totally different critter.

[Nate]

Mbmorgan, thanks... i'm not as familiar with the PBCs... guess i need to learn some more about them. I took Jim's post about asking why people don't just grill them the whole way and was kind of running with it but maybe misread what he was saying.

[MBMorgan]

Nate ... you nailed your explanation. On my gasser, I cook exactly as you described. On the PBC, it's a different world. Here's a link to the PBC site if you're interested: http://www.pitbarrelcooker.com/