Rich Dahl
TVWBB 1-Star Olympian
Back in early June I started a tread asking if anyone ever made pulled pork on a gasser.
https://tvwbb.com/showthread.php?74253-Anyone-ever-made-pulled-pork-on-a-gasser
I got quite a few responses so I thought I would give it a try even though the fire restrictions had be lifted the day before.
I used my E320 NG gasser so no worries about a bottle running out.
It was a nine pound butt and I found a Weber original dry rub and used that instead of my own.
Started at 10 am I know that’s late but this wasn’t going to be for dinner so if it went late no issues.
My E320 is an E/W burner model which works out well for this type of cook.
Front burner on about med/high back two burners off.
The gasser settled in at 260 grate temp monitored by my maverick. The grill stayed at 260 for the whole cook, never moved which was nice as the weather was rainy and windy.
The smoke was apple and cherry.
At about 5pm it hit 180 and we foiled it with brown sugar and apple juice.
At 7:30 pm it hit 203 and the bone pulled out clean, let it rest until 8:30 pm and pulled it mixed in a little more rub and the juices from the foil.
The bark was dark and tasty, the meat super moist and flavorful.
I also really liked the Weber dry rub, great flavor without a lot of heat.
Overall I was impressed with the outcome, not as much smoke flavor as I would like, but then again I went light on the smoke just using two chunks.
Would I do it again, yes with our goofy winds here the stability of the gasser makes it a hands free cook and the end product was excellent.
This morning we had fried eggs on top of some heated pulled pork with some hash browns, pure heaven.
[/url]100_3591 by Richard Dahl, on Flickr[/IMG]
[/url]100_3594 by Richard Dahl, on Flickr[/IMG]
[/url]100_3598 by Richard Dahl, on Flickr[/IMG]
[/url]100_3600 by Richard Dahl, on Flickr[/IMG]
[/url]100_3602 by Richard Dahl, on Flickr[/IMG]
Have a great week
https://tvwbb.com/showthread.php?74253-Anyone-ever-made-pulled-pork-on-a-gasser
I got quite a few responses so I thought I would give it a try even though the fire restrictions had be lifted the day before.
I used my E320 NG gasser so no worries about a bottle running out.
It was a nine pound butt and I found a Weber original dry rub and used that instead of my own.
Started at 10 am I know that’s late but this wasn’t going to be for dinner so if it went late no issues.
My E320 is an E/W burner model which works out well for this type of cook.
Front burner on about med/high back two burners off.
The gasser settled in at 260 grate temp monitored by my maverick. The grill stayed at 260 for the whole cook, never moved which was nice as the weather was rainy and windy.
The smoke was apple and cherry.
At about 5pm it hit 180 and we foiled it with brown sugar and apple juice.
At 7:30 pm it hit 203 and the bone pulled out clean, let it rest until 8:30 pm and pulled it mixed in a little more rub and the juices from the foil.
The bark was dark and tasty, the meat super moist and flavorful.
I also really liked the Weber dry rub, great flavor without a lot of heat.
Overall I was impressed with the outcome, not as much smoke flavor as I would like, but then again I went light on the smoke just using two chunks.
Would I do it again, yes with our goofy winds here the stability of the gasser makes it a hands free cook and the end product was excellent.
This morning we had fried eggs on top of some heated pulled pork with some hash browns, pure heaven.
Have a great week