Pulled Pork for beginners, by a beginner.

[DaveZ]

Tried this one for the first time today, turned out not too bad, perhaps just a little dry in the outside parts of the meat. Just after some pointers on what to do differently next time. I used a boneless pork fore quarter roast and a packet BBQ rub. I started it in an aluminium tray but part way through ditched the tray as I found the temp in the tray was a lot lower than the grill ~85C when the grill temp was around 120-130C. I removed the meat after around 12 hours of cook time when the internal temp hit 92C, wrapped in foil and rested for only around half an hour, then pulled. Overall happy with the result, but always keen to improve. Cooked on a Green Mountain JB and Hickory pellets.

Cheers,
Dave.

[spclst69]

Watched the sun rise this morning.

My dragon is sitting at 125c with a 2kg forequarter in it (couldn't get neck for less than $18kg.....)

How often should I spritz?

Made pizza dough, its about to go in the fridge for 36 hours and be ready for dinner tomorrow night.

[parker2004au]

Thanks for the tips, everyone in this thread, used this as a guide for my first [semi] pulled pork, and first snake - 3kg pork shoulder, no bone.

Had a bit of an issue with my snake which resulted in a higher temp needed to time it for dinner time but it still turned out pretty well.

Used the rub in the original post except no slap yo mumma. Spray was just apple juice. I didn't get much bark on it, I know I didn't get much rub on it which was one of my downfalls.

Definitely a learning experience & I'll have a lot better idea what I'm doing next time.

[Soulfly3]

Hi guys, new here just go back from a road trip in the USA (Atlanta Memphis Mississippi New Orleans etc)
And hooked on BBQ wow it is delicious over there so hopin to 'try'
emulate with the old man in 2 weeks!
Purchased the inkbird thermometer as I didn't want to spend to much straight up (few good reviews on this forum) and also the rapidfire chimney to accompany the Weber the old man has.

Will run as per the original instructions and snake method set up
1 questions in regards to timber is redgum or iron wood ok for pork?

I will post photos when the cook begins and finishes

[hoffy]

Hi Folks,

Thought I would post here. After my success on my first Pulled Pork, I'd like to try it again. The biggest issue with this cook is, I have been asked to serve it for lunch this Saturday.

Would it be best to cook it in on shot on Friday, or can I do it over two cooks?

Cheers

[12x7]

No problems cooking it the day before and then reheat the next day. Some people prefer it that way as it may taste smokier.

That way there is less panic if it takes longer than it should or it drying out.