Overproof Posted January 30, 2013 Posted January 30, 2013 Been out of power until late last night so I haven't had a chance to post. My second attempt at pulled pork last Saturday (Australia Day) I was really happy with this cook. I'll nail it next go. Third times a charm! My wireless gas mate thermo bunged itself mid cook so I had to rely on one of them crappy oven ones. I think maybe one more 1hr would have been good but my mates where having a sook about how hungry they were! Meat: 2.6kg shoulder of pork (bone in) Almost 1kg more than last cook. Rubbed down the night before then re rubbed in the morning. Cooking Time: Got up at 5am and got it on at 6.30am. 9 hours in the Kettle (2 hours wrapped in foil, 30 minutes in oven at the end out of the foil to get the bark nice again. Once cooked I rested in foil and wrapped it in towel for 40 minutes. Cooking Method: Offset, but this time I used a method I found on the net called 'the snake' method. You light one end like a fuse and it slowly snakes around and catches on to the next coal. it keeps a more moderate temp for stuff like this, apparently. Fuel: I used a combination of heat beads and coal (thanks for the suggestion fuzz). SAMBA wood chip mix (apple, cherry and mesquite) I could have done with one more row of beads, the 'Snake' burnt a little faster than expected and I had to add maybe another 10 beads and a small handful of coal. Cigar: Bolivar BF Drink: Heineken x 10
Habanos2000 Posted January 30, 2013 Posted January 30, 2013 The end result looks fantastic! I have to admit that part of the fun is experimenting with the cook time to get it "just right".
SMQQKIN Posted January 30, 2013 Posted January 30, 2013 Looks very tasty and a good effort. What only 1 cigar in 9 hours of grilling?
Overproof Posted January 30, 2013 Author Posted January 30, 2013 Looks very tasty and a good effort. What only 1 cigar in 9 hours of grilling? Haha yes, Id smoke more if I could afford it
Fuzz AI Posted January 30, 2013 Posted January 30, 2013 Nice work! Keep at it and you will the a BBQ King in no time!! If you ever need to add more beads, you can always fill a chimney beforehand and light it 10 minutes before adding so you can maintain the temp with hot beads.
MIKA27 Posted June 27, 2013 Posted June 27, 2013 Very nice indeed. I'm looking at doing my first pulled pork on the Weber this weekend. Every bit of information helps!
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