Can This Possibly Work?

[Mark Goldstein]

I got this recipe link in my email and the cook time just doesn't seem right to me. Any thoughts on how the heck they can pull the meat after so short a time? At least it's short compared to what I've read here.

Pulled Pork

 

[Rick Soliman]

Looks like a pork loin to me.

I have indirectly cooked a 2Lb pork loin on my performer and been able to shread it.

 

[Steve Abrams]

Yes, it can work. They are putting the butt on a grill. They don't mention the temp of the grill. A grill tipically runs at a higher temp than a smoker.

You throw 30 to 40 lit briquets in a grill and cover, the temp goes way up. I used to know how hot it gets but forgot. I'd say 400 to 450 degrees maybe higher. I don't know if the pork will be juicy & tasty cooked at that high of a heat.

If you check the FoodNetwork you can find Emeril's pulled pork made in an oven in that amount of time. Closed kettle grill is like an oven with charcoal & smoke taste.

 

[Phil R.]

Make sure you use Kraft(TM) or Bull's-Eye(TM) brand. Otherwise, it would be a disaster

Actually, now that I look at the recipe, I think it *would* be a disaster. They tell you to sauce the meat before you put it on the (350 degree) kettle. In my opinion, you'll end up with a heck of a lot of carbonized sugar by the time you take that butt off. So, if you like eating burnt stuff, I'm sure it'd be absolutely wonderful.

 

[Scott Greenia]

We've hashed this out in another forum, someone actually had the nerve to try it...and guess what. ...Yeah. that's right.