Fear & Loathing
Footballguy
I got the BGE about a month ago and finally had a party/grill-out/BBQ. Two Sundays ago, I threw on two smaller pork butts (between 4-6 pounds) using the Renowned Mr. Brown method and borrowing pointers from the FBG master grilling thread. I also prepared crostinis, grilled romaine lettuce, atomic buffalo turds, and a fatty from Scott's ultra-handy grilling blog.
Verdict? Everything turned out surprisingly perfect. I had never made pulled pork and was surprised at how well it turned out. I took the butts off the grill right around 190 degrees, wrapped them in aluminum foil, placed them in a cooler with beach towels, and gave them 3 hours to rest (it was still morning). I pulled them apart easily, sprayed some more apple juice/apple cider vinegar/lemon juice mix on and threw in the rest of the rub spices. Because it turned out so well, I did the same with another pork butt yesterday to similar fantastic results.
Thanks for the all of the pointers here, though I know the Egg deserves much of the credit. That thing is a joy to smoke on.
Verdict? Everything turned out surprisingly perfect. I had never made pulled pork and was surprised at how well it turned out. I took the butts off the grill right around 190 degrees, wrapped them in aluminum foil, placed them in a cooler with beach towels, and gave them 3 hours to rest (it was still morning). I pulled them apart easily, sprayed some more apple juice/apple cider vinegar/lemon juice mix on and threw in the rest of the rub spices. Because it turned out so well, I did the same with another pork butt yesterday to similar fantastic results.
Thanks for the all of the pointers here, though I know the Egg deserves much of the credit. That thing is a joy to smoke on.