After successfully smoking a 7lb flat cut of brisket, over the weekend I decided to try my hand at pulled pork. I also threw in a couple of slabs of St Louis cut ribs for the 4 hour ride. I hate wasting space on my grill, I don’t know why. Charcoal ain’t cheap!
I start with Meathead’s Memphis Dust as my rub. It’s an amazing rub that can be used on more than just pork. I found a specialty shop near my job that has almost any kind of wood you can imagine in chips and chunk form. I’ve been working with a 10lb bag of Cherry chunks which is a little more mellow than Apple wood. Four hours later and…
Probably the most difficult aspect of a good cook is temperature control. To keep it low and slow I built a charcoal basket out of expanded metal. Using the Minion method I’m able to keep a constant 225 – 230 degree temp, everytime for 2-4 hours a basket!
|Type of Technique:||Indirect Heat, Smoking|
|Type of Grill Used:||Charcoal|
|Type of Charcoal:||Cowboy Lump Charcol|
|Type of Wood:||Cherry|
|Type of Sauce(s) Used:||Stubby’s Barbeque Sauce, Sweet Baby Rays|