Seeing all the grilled and smoked goodness here (& a free Saturday) prompted me to make pulled pork for the first time on my Weber Summit Charcoal.
Dry brined the 7.5lb butt for about 30 hours and coated it with Memphis Dust. Went on the grill at 6am
.
Had to add more water and coals (more on that in a moment) at the 5 hour point.
The stall happened around 1:30 at 160 degrees. Around 3 (after I thought I powered through the stall without wrapping as I got to 170 degrees), I noticed the grill temp getting low (I targeted 240 degrees). I realized the coals were all but extinguished. Had to take the meat off the grill to reload and light new coals. The feeling of seeing the meat temp go backwards is sad, sad, sad.
Meat came off the grill 7pm. Bone came out clean. Family was happy with it (including the wife, who usually doesn't eat red meat).
SO WHAT HAVE WE LEARNED?
• load enough coals to last 12+ hours
• don't press the aluminum foil tray on the diffuser plate. It will put a hole in the bottom and water will leak.
• take a nap at some point if you wake up at 5am to set up the grill
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