So yesterday was pork butt time. For some reason I thought a 2×2 snake of B&B would suffice.
Forgive me I err. Still trying to dial B&B in. Burning it with a kingsford mindset. While most of you guys have been doing this for years my Weber is only a few months old and I'm trying to learn all of it.
The pork went on at 0815. The fire was hotter than planned and when I checked at noon internal temp was over 150. Back of my thermometer said 150 for pork. Pulled pork needs to be higher. So we wrapped and put it on the "cool" side of the grill for another 90 minutes.
Ended up shredding okay. It was tender an moist. I really lucked out.
Next time I try that, if I use B&B, I'll probably go with a 2×0 snake or kingsford in a 2×2.
by jeffeviejo
1 Comment
There is no real need to wrap pork shoulder as it has enough fat.
What was the final temperature that you pulled it at and was it probe tender all the way through? I ask as there is pink juice on the plate.