Pulled Pork - Winter Cook

[Robert-R]

Had planned an early start to cook this:

However, the days are short & I'm moving slow.... it wasn't that cold - maybe 42* early yesterday morning. As it warmed up to a sunny, windless & bone-chilling day of 67*...
Rubbed with salt, pepper & OakRidge Dominator. Full ring of KBB, 4 chunks of hickory, MM start, TBS about noon - & into the 14.5.

Cooked around 280* for 4 hours until internal temp was 162* and foiled. Bumped up the cooker to 310*. Two 1/4 hours later the meat was 205*
Wrapped it in a towel & let it rest for an hour in a cooler.

It was Time to Look:

& Shred:

& EAT!!!

I'm loving this high heat cooking.

 

[Bob Correll]

Beautiful pulled pork and pictures Robert!

 

[Bob Ivey]

Looks like a great cook Robert. Guess I will have to eventually try high heat cooks. Everyone seems to really like them. I do my ribs at 275* but have always done PP and brisket at 225*. Guess I should go out of my comfort zone and try this. That plated pic looks perfect.

 

[Pat G]

Nice looking PP Robert. I'm thinking about doing some PP this week too. I hope it turns out like yours did.

 

[Rich Dahl]

Looks great Robert. I really like the HH cooking also.

 

[Barb D]

Ok Robert, just pass that plate of food. WOW that looks delicious.

 

[Cliff Bartlett]

Great job on that pulled pork Robert. PP sandwich and macaroni salad. Doesn't get any better than that.

 

[Enrico Brandizzi]

Great looking pulled pork Robert.

 

[Dustin Dorsey]

That pulled pork looks perfect. Well done!

 

[Len Dennis]

Looks great! And thanks for giving me a good laugh (bone chilling 67o ---> roflmao )

 

[CaseT]

Great looking sandwee! Nice smoke!

 

[Andrew F]

"bone chilling 67..." at 67 we are swimming.

 

[John Sp]

That is textbook PP Robert - nice job!

Regards,

John

 

[ChuckO]

That looks mighty tasty Rob. Killer price too