Paul H. Potter
New member
Long time Lurker -- First Time Poster . . .
So I am trying my first pork butt today. Don't have a WSM so am indirect grilling on my Weber performer.
Consulted both my Racheilin (how to grill) and Purviance (Real Grilling) and thier recipes for cooking in the kettle call for temps much higher than I see advocated for the WSM. Between 300 and 350 for 4-6 hours. However they still are listed as pulled pork recipes.
My question is if it is truly possible to get pulled pork in such a fashion? I'm 3 hours in and it looks pretty good, feels pretty tender still and I'm up to about 165 internal. My suspicion is that I'll end up with more of a chopped pork product but hopefully it will still be good. Wonder if the more experienced folks have any thoughts on this.
I know this isn't true BBQ but would still appreciate any thoughts . . .
So I am trying my first pork butt today. Don't have a WSM so am indirect grilling on my Weber performer.
Consulted both my Racheilin (how to grill) and Purviance (Real Grilling) and thier recipes for cooking in the kettle call for temps much higher than I see advocated for the WSM. Between 300 and 350 for 4-6 hours. However they still are listed as pulled pork recipes.
My question is if it is truly possible to get pulled pork in such a fashion? I'm 3 hours in and it looks pretty good, feels pretty tender still and I'm up to about 165 internal. My suspicion is that I'll end up with more of a chopped pork product but hopefully it will still be good. Wonder if the more experienced folks have any thoughts on this.
I know this isn't true BBQ but would still appreciate any thoughts . . .