You know it’s gonna be a good batch of pulled pork when the egg leaks smoked pork fat out the top. 😉
22 hours at 220 over hardwood lump with oak and apricot chunks on top of the coals.
Dry rub of brown sugar, smoked cherrywood salt, ginger, onion, garlic, cumin, orange peel, New Mexican chile powder, black pepper, thyme, and tajin.
by bbum
11 Comments
I had my doubts – but that is impressive!
Did you spray/mop them with anything during the cook or just set it and forget it?
Holy shit this is the “just pile that shit in there” guy!?! Wow, that’s a much better finish than I expected. Good job.
I’m totally surprised how well that works.
I’m going to have to try it
Great job
That looks glorious 🤤
Well paint me fucking impressed beyond belief. I have a new thing on the internet i just saw that i have to do, thing i have to try now. Well played good sir. Slow clap, head turns gradually into head nods.
Well I’ll be, you really can just throw it all in there like it’s a pit in the ground. I imagine ur next use of lump will be a high heat burn to clean all that shit out?
Where do you even have room for a grill temp sensor?
I think all the naysayers owe you a delicious looking apology.
My man!
Pic #3 looks like your BGE is crying lol
Every year I do a 22 lb turkey in a medium egg so I knew this would work.