First Pulled pork planned for Saturday

[Toby]

could just be the direction of the wind heading in one side killing the coals. You want to restrict the airflow to steady the temp hence only have the top vent open half.

[gunman]

5 hrs in, meat temp now 165f. Lit the smokey joe to grill some burgers for lunch so added the coals from it to the one touch when I was finished. Temp is now sitting at 275f, I'll try to bring it down a bit if I can. There's beginning to be a lovely smell of BBQ'd meat coming from it now, when I took the temp probe out there was a spurt of juice after it, which I assume is a good sign.

[gunman]

8 and a half hours and internal temp is 188f. Nearly there!

[gunman]

9 hours and it's done. Probed in 3 different locations, got readings between 195 to 206f. Now I have it wrapped in foil and placed in a cooler bag for resting. I'll leave it for 45mins before I go back to it.

[keith157]

Looks good to me, let us know how it tastes

[gunman]

It tastes awesome! I was very nervous taking it out of the cool bag as I didn't know whether I'd be pulling or carving it

Pulled quite well. Some chunks pulled better than others, not sure if this is down to the cook or the fact that it could have been a few smaller joints rolled into 1. Anyway, here's a couple of pics:





Mixed it with some newman's bbq sauce, put into white rolls with some coleslaw and enjoyed

First time in my life that I had to put my dinner on before my breakfast, but it won't be the last!

[Toby]

Excellent, looks brilliant!

[ConorD]

It is 7:50 in the morning and that looks good enough to eat on my cornflakes. Good job.