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View Full Version : My best pulled pork to date


Erikbarnes25
06-05-2018, 07:57 PM
Started at 745 this morning on my Camp Chef DLX. Once I hit 170 I put in a pan but did not cover. At 200 I pulled off the grill and let it rest for an hour and a half. Bone came out spotless and DAMN it was good! Seasoned with Bone Suckin Sauce Dry Rub.

farmer-fred
06-05-2018, 08:06 PM
That is some mighty fine looking pulled pork I could really go for some of it right now. I have been wanting to try some of the Bone Suckin Sauce Dry Rub myself. After seeing this post I guess I will have to get some. Fine job :thumb:

Pig_Farmer
06-05-2018, 08:11 PM
That looks damn good. Good looking cook.

aerotech11
06-05-2018, 08:44 PM
Dry nice. Bone sucking good.

The Wookiee
06-05-2018, 08:50 PM
panning around the stall to save tendered goodness an excellent tactic!!! Looks porktastic!

JasonS
06-05-2018, 08:55 PM
Seasoned with Bone Suckin Sauce Dry Rub.

This is the rub that I used the very first time I did my own BBQ. I always keep a shaker in the cabinet!

Nice looking pulled pork!

LloydQ
06-05-2018, 09:13 PM
Nice work, Eric! That looks bun-worthy!

AKMIMNAK
06-05-2018, 09:50 PM
I love their mustard sauce too! That pan idea is excellent. I will be stealing it :)

LordRiffenstein
06-06-2018, 08:04 AM
That looks really good!!
Does panning it speed up the cook?

Erikbarnes25
06-06-2018, 08:35 AM
That looks really good!!
Does panning it speed up the cook?

Usually if you cover it yes, i just put in pan to get save extra juices. Im not 100% sure if just panning an no cover speeds anything up.

DRMSMKER
06-06-2018, 10:07 AM
Usually if you cover it yes, i just put in pan to get save extra juices. Im not 100% sure if just panning an no cover speeds anything up.

Do you normally cover it in the pan, wrap in foil, or let it ride naked? Just curious if by just putting it in a pan to let it sit in its juices is what made it better than your normal game plan.
Thanks

Stingerhook
06-06-2018, 12:27 PM
Fine cook Erik.

Erikbarnes25
06-06-2018, 02:48 PM
Do you normally cover it in the pan, wrap in foil, or let it ride naked? Just curious if by just putting it in a pan to let it sit in its juices is what made it better than your normal game plan.
Thanks

My previous cooks have all been wrapped

cowgirl
06-06-2018, 04:05 PM
Looks great!

DRMSMKER
06-06-2018, 06:49 PM
Was there any type of wire rack to elevate it or no? Fat side up or doesn't matter? Did it take longer than when you wrap in foil?

Stlchucky
06-06-2018, 07:31 PM
Nice,
does that campchef hold temps ok?

Erikbarnes25
06-07-2018, 12:25 AM
Was there any type of wire rack to elevate it or no? Fat side up or doesn't matter? Did it take longer than when you wrap in foil?

I thought about putting on a wire rack but didnt, just layed it in the pan. Fat cap up the entire cook, but I have heard you can do either. It took a little longer than when I wrapped but was in no hurry. 9 hours total cook time. I let rest for an hour and a half (wish i had time for another hour of rest but family was beating me up to eat) it was still 173 IT when I started pulling it. Cant wait to do it again!!

Erikbarnes25
06-07-2018, 12:28 AM
Nice,
does that campchef hold temps ok?

so faf so good! It fluctuates about 20 to 25 degrees total from my temp setting (usually up to 20 over and down to 5 under) havent seen any other huge differences. I also use an ambient temp probe on my Weber Igrill 2 and it stays pretty consistent with the readout on the grill

DRMSMKER
06-07-2018, 08:59 AM
What temp did you set your cooker?

Erikbarnes25
06-07-2018, 02:34 PM
What temp did you set your cooker?

I used the hi smoke(220) until 170 then up to 275