I have been wanting to try pulled pork on my gas BBQ for quite some time (and my son has been bugging me to try it too) but always found a reason not to. I was scared that I wouldn't be able to keep the temp steady enough, or I would find some way to screw it up. After reading many of the posts here at AR and everyone saying how forgiving the shoulder was I decided it was time! A few weeks ago I had an entire Saturday coming up where nothing was on the to-do list so picked up a two-pack of boneless shoulder (just over 7 lbs total) from Costco and went to work. I trimmed a bit of fat cut one in half to give me more bark and dry brined for 24 hours. I trussed them tightly to keep a few flappy bits near the bulk of the meat, slathered them in mustard and applied the rubs.
I had the BBQ at 225-240 (air probe was clipped to the warming rack above the meat), a water pan and the Amazin Tube Smoker going. After 2 hours of very consistent heat without me fiddling with anything I headed to my son's place to help with a project for a few hours. Of course the wind kicked up during this time and was blowing through the BBQ bringing the temp down to the 200 mark. I set up a temp wind shelter and got the temps back to where they should be.
When the meat got to the 150 mark I wrapped them in foil and went 2 more hours before unwrapping and waiting for the magic 204! Waiting and waiting and waiting...Moved the probe from the rack above the meat to the rack the meat was sitting on and noticed I was down in that 200 range! So turned up the heat to get to that 275 range and then at the 12 hour mark it was done!
Bark was amazing, flavors were amazing, how much I ate was amazing! My son made a batch of baked beans my wife made coleslaw and I made a pan of Jalapeno corn bread, what a feast!
So learned a few lessons. Next time the probe starts on the rack with the meat and maybe go for 250-275 right away. I trussed the meat quite tightly, is it possible that would have slowed down cooking?
Thanks to everyone who's posts I read and re-read that convinced me to give it a try.
I had the BBQ at 225-240 (air probe was clipped to the warming rack above the meat), a water pan and the Amazin Tube Smoker going. After 2 hours of very consistent heat without me fiddling with anything I headed to my son's place to help with a project for a few hours. Of course the wind kicked up during this time and was blowing through the BBQ bringing the temp down to the 200 mark. I set up a temp wind shelter and got the temps back to where they should be.
When the meat got to the 150 mark I wrapped them in foil and went 2 more hours before unwrapping and waiting for the magic 204! Waiting and waiting and waiting...Moved the probe from the rack above the meat to the rack the meat was sitting on and noticed I was down in that 200 range! So turned up the heat to get to that 275 range and then at the 12 hour mark it was done!
Bark was amazing, flavors were amazing, how much I ate was amazing! My son made a batch of baked beans my wife made coleslaw and I made a pan of Jalapeno corn bread, what a feast!
So learned a few lessons. Next time the probe starts on the rack with the meat and maybe go for 250-275 right away. I trussed the meat quite tightly, is it possible that would have slowed down cooking?
Thanks to everyone who's posts I read and re-read that convinced me to give it a try.
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