Safeway up here in the Seattle area has bone in pork should blade roasts on sale for 88 cents a pound, so it was time to see if I could come up with some pulled pork like I remember it for my family to sample.
The six pound butt was a seven hour cook on a 22.5" kettle using the ideas in this thread. Rubbed the pork the night before, used hickory chunks for smoke and sprayed it down with apple cider once in awhile.
The firebricks/minion combo kept the vent temps steady at 270-280 for the first six hours, although I did have to close the top vents by a third to keep it that low. After that, I moved the probe to the meat and waited for it to hit 190, since the first six hours made me confident the kettle could keep going just fine.
There was plenty of time to make Hush Puppies, slaw, cherry cobbler and sweet tea while the kettle did a fine job of pretending to be a smoker.
The wife and kids loved it all, and I'm sure I'll try it again. My hat is off to the board for showing me how to do this kind of cook with my kettle.
The six pound butt was a seven hour cook on a 22.5" kettle using the ideas in this thread. Rubbed the pork the night before, used hickory chunks for smoke and sprayed it down with apple cider once in awhile.
The firebricks/minion combo kept the vent temps steady at 270-280 for the first six hours, although I did have to close the top vents by a third to keep it that low. After that, I moved the probe to the meat and waited for it to hit 190, since the first six hours made me confident the kettle could keep going just fine.
There was plenty of time to make Hush Puppies, slaw, cherry cobbler and sweet tea while the kettle did a fine job of pretending to be a smoker.
The wife and kids loved it all, and I'm sure I'll try it again. My hat is off to the board for showing me how to do this kind of cook with my kettle.