Bob Correll
R.I.P. 3/31/2022
Papa 7.5 lbs, Mama 4.5 lbs, Baby about 1+ lb.
Baby was the end piece from a butt cut for pork steaks.
My first high heat PB cook, and my first time with just a foiled pan, no water.
Full ring K blue w/ 2 lg. chunks hickory, 2 lg. cherry, 4 med. pecan, 1/2 chimney lit. All vents open.
All were rubbed with mix of my own, Weber Classic, and Maull's, a local brand.
Hood temp came to 300 pretty fast, and held between 300 and 345, except for one 387 spike when I had the lid off.
Baby foiled after 2 hrs, and removed at 3 hrs.
Mama and Papa foiled at 3 hrs., and sprayed w/apple juice.
Mama came off at 4 hrs., and Papa at 5 hrs.
Held in warmed oven for 3 hrs.
All were very moist, but Papa was best!
Good smoke rings, and easy to pull.
Some of the apple & meat juice from the packets, and more rub was added in.
It seemed to need more smoke for my tatse, but the juices seemd to add some it back.
All in all some of my best pulled pork yet.
Will I still use water? Yes, for some cooks, but IMO this is a great way to make pulled pork!
Baby was the end piece from a butt cut for pork steaks.
My first high heat PB cook, and my first time with just a foiled pan, no water.
Full ring K blue w/ 2 lg. chunks hickory, 2 lg. cherry, 4 med. pecan, 1/2 chimney lit. All vents open.
All were rubbed with mix of my own, Weber Classic, and Maull's, a local brand.
Hood temp came to 300 pretty fast, and held between 300 and 345, except for one 387 spike when I had the lid off.
Baby foiled after 2 hrs, and removed at 3 hrs.
Mama and Papa foiled at 3 hrs., and sprayed w/apple juice.
Mama came off at 4 hrs., and Papa at 5 hrs.
Held in warmed oven for 3 hrs.
All were very moist, but Papa was best!
Good smoke rings, and easy to pull.
Some of the apple & meat juice from the packets, and more rub was added in.
It seemed to need more smoke for my tatse, but the juices seemd to add some it back.
All in all some of my best pulled pork yet.
Will I still use water? Yes, for some cooks, but IMO this is a great way to make pulled pork!
