Did my first pulled pork all the way on the grill. I would usually smoke it for about an hour on the grill then finish it in the oven overnight at 225. This time I went all the way on a Weber 22.5 kettle using the horseshoe method.
The charcoal was about 3 deep and 2-3 high about 2/3 of the way around and sprinkled with mesquite chips on the first third or so of charcoal. Had a small water pan next to the butt and a large one underneath to catch the drippings. I used a rub I had been using for about 3 years; brown sugar, cayenne, pepper, salt, garlic powder, onion powder and paprika. From a traveling food show.
Got it on about 0800. I monitored the temp of the meat using my cheap Weber digital meat thermometer, tested with ice water and boiling water (35/212). I also used a cheap one with a probe gotten from Aldi, same temps on the tests. I will upgrade, but it did the job. I lowered the probe through the vent hole on top to right above the grate, next to the meat. I was able to keep it mostly in the 250 to 300 range, still figuring out the new Weber. I had to add some more charcoal after about 4 hours. I pulled it off around 1600. Let it sit for a few minutes, then started pulling.
I made a cole slaw with a different dressing; mayo, sugar, vinegar, horseradish, dijon, salt and pepper. Came from a traveling food show.
In the end, I thought it was a good turnout. My family had other opinions. My little one normally eats 2-3 sandwiches, only ate one then ate something else. My oldest does not like pulled pork, no matter what. My wife liked it, but said it tasted different. My neighbors liked it, but thought all my others were better.
This one was a pork butt and not the picnic. I usually do the picnics. I did not baste it this time like I did all the other times and the smoke was more than I usually did in the one hour of smoking prior to the oven finish. I also did not wrap in plastic and foil for the last couple of hours in the heat.
I know there are a lot of variables, however, I completely changed the venue. Next time, it will be the same cut I have used in the past with the basting and wrapping. Then I will see what they think.
Doing a large pork loin this weekend. We shall see.
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