I did my second pulled pork yesterday and it was Great! I applied several of the techniques recommended on this site, including the Snake method, a Thermoworks Smoke and, later, one of their instant read thermometers. I dry brined the meat overnight, and applied the Memphis Dust rub in the morning while the grill was heating up.
Everything worked, though it took me a fair amount of work to keep the grill temp below 290, which I did, adjusting vents, knocking out ash, and even removing some charcoal later on as a last resort. The grill settled at about 260 for most of the cook, with a low of 219 and a high of 280. Oh, and I used a combination of apple and hickory chunks.
The pork stalled at 154, and I kept it there for over two hours before adding more charcoal to increase the temp. Once the meat hit 175, I placed it in a foil lasagna pan and tightly covered the top with heavy duty aluminum foil. At this point the meat had been on the bbq for 6.5 hours, so I placed it in the oven at 300 for an hour. I checked the internal temp and it hit 203 exactly. I put it back in the oven on warm for almost another hour. It turned out great, my whole family loved it!
Here are some pix. Thank you to everyone who shares their barbecue knowledge and experience on this site.
Everything worked, though it took me a fair amount of work to keep the grill temp below 290, which I did, adjusting vents, knocking out ash, and even removing some charcoal later on as a last resort. The grill settled at about 260 for most of the cook, with a low of 219 and a high of 280. Oh, and I used a combination of apple and hickory chunks.
The pork stalled at 154, and I kept it there for over two hours before adding more charcoal to increase the temp. Once the meat hit 175, I placed it in a foil lasagna pan and tightly covered the top with heavy duty aluminum foil. At this point the meat had been on the bbq for 6.5 hours, so I placed it in the oven at 300 for an hour. I checked the internal temp and it hit 203 exactly. I put it back in the oven on warm for almost another hour. It turned out great, my whole family loved it!
Here are some pix. Thank you to everyone who shares their barbecue knowledge and experience on this site.
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