Gfw's BBQ /
FAQ Index /
Recipe Index /
Search 1
Search 2
- Active VisitorsRecommend this site to a Friend
Pulled Pork by JJ
From the BGE User Forum
Posted by Char-Woody on October 12, 1999 at 09:46:51:
In Reply to: Re: JJ's Method for Pulled Pork? posted by JavaBen on October 12, 1999 at 09:33:56:
JavaBen, The methods of pulled pork go far beyond the history of this
forum and dates over the last 100 or so years in the south. Its really rather
simple, yet its finished product is a revelation. And this is where JJ comes
from in his admonitions. Forgive me JJ if I am intruding here.
JJ has been a outstanding advocate of doing pulled pork in the following method.
(1) Heat...maintained at 200 to 220 degree's in the dome of the BGE.
(2) Boston butt is placed over burning charcoal on a grill directly over the fire with a drip pan to contain liquids under the Butt.
(3) You can use JJ's rub, or plain salt and pepper or Jamaican Jerk to season prior to cooking.
(4) This is low and slow... very low and slow, and a top Boston butt will take approximately 2 to 2.5 hours per lb. to reach the ultimate internal temperature of 200 degrees F.
(5) Served southern style with buns, side sauces, cold slaw and assorted side dishes its a real treat.
I don't think anyone can claim to have invented it as it has evolved thru the southern cooks to its present day status. Some have improved the techniques, and the rubs, and this is where JJ shines....Cheers...C~W
Gfw's BBQ /
FAQ Index /
Recipe Index /
Search 1
Search 2
- Active Visitors