PULLED PORK BBQ
Ingredients:
Yellow Mustard
Your favorite rub (I use Perfect Bite Butt Polish)
Meat:
14-18 Pounds Pork Shoulder (they normally come two to the pack)
Cooking Method - INDIRECT
Place the shoulders in a pan, and slather them with yellow mustard. Shake the rub over the coated meat fairly thick (you’re wanting to create a crust here), and pat the rub into the meat. Set the meat aside for 20-30 minutes while you get your Egg set for indirect cooking at 250 degrees (that lets the pork shoulders get up to room temp before smoking, which is what you want). Put a drip pan with some water or beer in it underneath the cooking grate on the Egg. NOTE: I always put some wood chips/chunks onto the burning charcoal once I get the Egg up to temp, and just before getting everything in place to put the meat on. It adds that smoky flavor we’re all wanting! Place the meat on the cooking grate with the thicker part of the meat towards the rear of the Egg. At 250 degrees, you should plan on roughly 45 minutes per pound to get to 190 degrees internal temp (remember, the meat will rise another 5-7 degrees after you take it off). When the meat reaches the desired internal temp, take the pork shoulders off the Egg. HINT - the bone will slide out of the meat easily. Place the meat in a pan, cover with heavy duty aluminum foil, and place in a cooler wrapped up with beach towels for at least an hour to rest. After it’s rested at least an hour, take it out, pull it, and enjoy!
Ingredients:
Yellow Mustard
Your favorite rub (I use Perfect Bite Butt Polish)
Meat:
14-18 Pounds Pork Shoulder (they normally come two to the pack)
Cooking Method - INDIRECT
Place the shoulders in a pan, and slather them with yellow mustard. Shake the rub over the coated meat fairly thick (you’re wanting to create a crust here), and pat the rub into the meat. Set the meat aside for 20-30 minutes while you get your Egg set for indirect cooking at 250 degrees (that lets the pork shoulders get up to room temp before smoking, which is what you want). Put a drip pan with some water or beer in it underneath the cooking grate on the Egg. NOTE: I always put some wood chips/chunks onto the burning charcoal once I get the Egg up to temp, and just before getting everything in place to put the meat on. It adds that smoky flavor we’re all wanting! Place the meat on the cooking grate with the thicker part of the meat towards the rear of the Egg. At 250 degrees, you should plan on roughly 45 minutes per pound to get to 190 degrees internal temp (remember, the meat will rise another 5-7 degrees after you take it off). When the meat reaches the desired internal temp, take the pork shoulders off the Egg. HINT - the bone will slide out of the meat easily. Place the meat in a pan, cover with heavy duty aluminum foil, and place in a cooler wrapped up with beach towels for at least an hour to rest. After it’s rested at least an hour, take it out, pull it, and enjoy!