British BBQ Society Forums

I done some pulled pork for the first time on the Pro Q, And thanks to the posters here It went down a storm.

Out went the standard Charcoal in came some restaurant grade charcoal.
After the Butcher I went to the Garden Centre for a clay saucer.
Using a full basket of charcoal in the Pro Q and the Clay saucer instead of water, last night from around 10pm right though 11am today I was holding 225-238 all though the smoke, and after 14/15 hours I was done.

Worked out how to post Pictures, so just edited this post a little. I also done some belly Ribs but they went in the freezer and the belly meat is being cured for some bacon.



I have some extra photos on my Facebook page as could not load them in Photobucket.

https://www.facebook.com/pages/Catsup-a ... 7296924799


I forgot to add they was served up in some toasted buns, apple slaw and some Mop dip thing I kinda made up

Ps If anyone has a Facebook page please share, so I can "like" and follow you this summer.

Check out Cyderpig Q4U

CyderPig wrote:Check out Cyderpig Q4U

Where?

Sorry forgot to say Cyderpig Q4U on facebook

sorry if this is a silly question but how did you keep the heat going all that time?

Yes and how much did the pork butt weigh?

JayG wrote:sorry if this is a silly question but how did you keep the heat going all that time?

Ok, I am still learning myself but I took some advise from the posters on this site and changed my set up a little.

First I brought a clay saucer,wrapped that and my water pan in foil, I think this aids clean up, but could be wrong.
I found with using a clay saucer I had much better control on my pro Q when using the air vents.

I used the minion method, But With a restaurant grade lumpwood, I also took the time when filling my charcoal basket, and made sure it was well packed and tight and no air gaps etc.

But in My opinion its the cook and the quality of the Meat that's the Key.

aris wrote:Yes and how much did the pork butt weigh?

I forgot to weigh him after I trimmed it up but was around 5kg mark with the bone in at the start.