After reading about some of you guys buying cheaper supermarket joints to practice on i thought i'd finally give it a go.
I payed £5.87 for my rather small pork shoulder joint and seasonesd it with my usual dry rub, unfortunately due to family commitments (im sure most of you have the same problems) i couldn't get it on the Q the weekend i prepared it so i froze it.
This weekend with it being soooooo fine outside was the weekend i was going to pop my pork shoulder cherry, i got the WOTP out and set the Big K briquets up minion style around half the kettle 2 deep and 3 high with a further 12 in the chimney starter.
I lit the chimney at 12pm and got the Q upto temp at 12:30 the drip tray was filled and joint on, i stabilised the temp at 240f and then we went to the park as there was a fair on and left the Q to it's self to do it's thing whilst we all had a great time.
We returned home at 4:30pm and the Q was still ticking over at 256f to 267f so although a little high not out of limits.
The coals had burned 3/4 of the way round and were burning evenly, i now pre heated the oven to 225f and removed the joint and foiled it and put it in the oven to finish it, i thought that at least it had had the time to get the smoke and BBQ flavour into it this way before putting it in the oven.
When i finally checked it it had gone upto 205f internal so although a little high still ok, i left it an hour and a half to rest then pulled it on a plate that wasn't large enough (you get a hell of alot of meat off a pork joint when it's pulled) so transfered it to a bowl along with the juices from the foil.
I had my first ever pulled pork sandwich and all i can say is "WOW", this has got to be the best thing i have ever had from any BBQ and "i" cooked it, even SWMBO liked it and she's almost a vegitarian
If i had of had more time i would have cooked it on the Q from start to finish but due to us having some friends over i needed the Q to cook some other things (burgers, chicken thighs, sausages (etc) so had to put it in the oven to get a constant cooking temprature.
Anyhow, sorry to ramble on but i had to share my first pulled pork experience with you and now i have enough meat for my packed lunch sandwiches for the whole week.....
Here's to many more BBQ's
Andy
