Pulled Pork

Everyone has their own way, this is mine...

I start with a nice Boston Butt. If I plan ahead, I it cover with rub and mustard the day (at least 12 hours)  before the planned cook - if I don't plan ahead, I do it before it goes on the grill.

Generally I try to get the BGE dome temp stabilized between 225-250 degrees. The setup is always the same - 4 firebricks in the standard |__| pattern sitting on the main BGE grid - a drip pan or a makeshift drip pan made out of foil sits between the upright bricks. A second grid that holds the pulled pork sits on the upright bricks.

I don't add anything to the drip pan - it is there to collect drippings before they hit the firebricks or the fire - I prefer the foil since the next day I merely roll it up and put it in the trash. 

I cook the butt to an internal temp of 200 degrees or until the fork tells that it is done. The one I did on 08/19/2000 came off (based on the fork test) at 192 degrees and it was perfect. The estimated time is 17-19 hours.

I've quit trying to time the event to the finish - my usual objective is to complete the cook well in advance of dinner - keeping warm for a few hours (wrapped in foil) is no problem and if it's longer, I pull the pork and place the pulled pork in an unsealed plastic bag and nuke it for 5-6 minutes at 30% power before serving - guests never know the difference.

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