Dwain Pannell
TVWBB Hall of Fame
SWMBO's request today was for Pulled Pork. I used Chris' High Heat method though I used Bad Byron's Butt Rub instead of Chris Lilly's rub and injection.
I slathered ~10 lb butt with mustard, sprinkled on Bad Byron's, wrapped it in cling wrap and foil and stashed it in the fridge over night which created a nice paste which will become a crusty bark. About 6 AM I fire up a full chimney of KBB, poured it onto a full ring, and used Pecan wood. The fire was ready by 7 AM. I opened the vents 100% and did not adjust them the entire cook - it ran about 300*F lid temp the entire cook. I wrapped it at 160*F internal (about 3 hrs) and pulled it off the cooker at 200*F internal. It was done by noon. I took the butt out of the wrap and defatted the jus. It pulled very easily after it cooled a bit and I poured the jus back onto the meat. I got ~ 6 lbs of pulled pork, I vacuumed and froze 5 ea 1 lb packages.
Thanks for lookin at my cookin. I hope you had a great Memorial Day!
I slathered ~10 lb butt with mustard, sprinkled on Bad Byron's, wrapped it in cling wrap and foil and stashed it in the fridge over night which created a nice paste which will become a crusty bark. About 6 AM I fire up a full chimney of KBB, poured it onto a full ring, and used Pecan wood. The fire was ready by 7 AM. I opened the vents 100% and did not adjust them the entire cook - it ran about 300*F lid temp the entire cook. I wrapped it at 160*F internal (about 3 hrs) and pulled it off the cooker at 200*F internal. It was done by noon. I took the butt out of the wrap and defatted the jus. It pulled very easily after it cooled a bit and I poured the jus back onto the meat. I got ~ 6 lbs of pulled pork, I vacuumed and froze 5 ea 1 lb packages.









Thanks for lookin at my cookin. I hope you had a great Memorial Day!