Comments on: Pulled Pork done in 6 hours. That is not a typo

By: Scott

Scott — Thu, 08 Jul 2010 15:00:56 +0000

Sharon,

Glad to hear it came out so well. Keep up the great grillin’!!!

…….Scott

By: Sharon

Sharon — Sun, 04 Jul 2010 23:54:48 +0000

Oh my goodness! That pork was amazing! My husband came home from fishing and was confused as to why he smelled a smoker, since we do not have one. He absolutely loved the pulled pork, and was quite surprised that I handled it all by myself. Success!
Thanks again, and I will let you know how the venison turns out.

By: Dennis

Dennis — Sun, 04 Jul 2010 23:03:52 +0000

Thanks Scott! Love the blog!!! Keep up the good work.

By: Scott

Scott — Sun, 04 Jul 2010 18:45:07 +0000

Sharon,

Sounds like you are really takin care of business on the grill this weekend. Keep up the good work!!

…….Scott

By: Scott

Scott — Sun, 04 Jul 2010 18:43:18 +0000

Dennis,

Exactly Dennis. Just look for an internal temp of 190-195 internal temp before you pull it from the grill…

…….Scott

By: Dennis

Dennis — Sun, 04 Jul 2010 18:35:57 +0000

Since I’m just making it for a few people, the size of the butt is about 2.5lbs. Can I assume the process is the same just less cooking time?

By: Sharon

Sharon — Sun, 04 Jul 2010 16:26:39 +0000

Thanks for the thorough directions. I have a boston butt on our little charcoal grill right now. It is not as big as yours, so I put a small loaf pan filled with water under the food rack on the side that I have the meat grilling on. I can’t wait for my husband to come home and see what I have planned for his 4th of July supper!
We will be having it with roasted corn, squash casserole and tomato pie.
Thanks for taking the trouble to keep this site going. I am going to use some of these ideas with venison this fall.
Keep those great ideas coming!

By: Scott

Scott — Thu, 03 Jun 2010 20:29:32 +0000

Glad to hear. Keep the great grilling going!!!

…….Scott

By: Looking Tasty

Looking Tasty — Tue, 01 Jun 2010 21:09:17 +0000

Just a quick update…the pork was a big hit at the event I attended, so thanks again for the input. I look forward to trying some of the other recommendations on the site!

By: Scott

Scott — Thu, 27 May 2010 17:55:50 +0000

Thanks for the quick replies. Thought of a couple of additional questions:

1) I have a 10 lb. shoulder…how much additional cook time should I plan for using this method?

*** An hour to an hour and 15 per pound. I would highly recommend slicing that bad boy in two and doing two 5 pounders.

2) Using your rub, how much do you typically apply and/or what would you recommend for this size shoulder?

**** Coat liberally. As much rub as will stick on the shoulder and then add some more. After the moisture permeates the rub add some more on top of that.

Thanks again!!

***Thank you and keep us posted…

…….Scott