3.8kg, bone-in. Conventional wisdom would say somewhere between 8 & 13 hours to cook that for pulled pork. On the basis I started the fire at 2pm, I didn't have that time. So I decided to try cooking at a higher temperature for a shorted period of time, which there is a lot of comment on over on the BGE forum. I used the IQ110 to keep the temperature at an average of 300F, a little higher towards the end & pulled when the meat hit 195F.
Whilst the BBQ was getting up to temperature I prepared the pork:
- injected with a mixture of apple juice & some of the rub;
- rub was French's mustard all over & then two thirds Butt Rub & one third Sea Food seasoning as per a previous recommendation.
- water pan under the meat through out the cook;
- Cherry wood smoke for the first hour or so.
It took 6 hours to cook & then 30 minutes to rest - so we ate at just gone 9pm. Too late really - but it was worth it. It wasn't pulled pork but it was a damn good pig-roast - loads of flavour & nice & moist still. The rub had less salt than just using Butt Rub but the Sea Food part added a good kick of heat.
We ate it with apple sauce, wedges & a selection of sauces including my home made BBQ.
Rubbed & injected, ready to go on the grill:
On the Kamado Joe:
Cooked & (briefly) rested:
Close up:
but it gets the thumbs up in my house 
