The trick is to smoke the meat and not make the meat smoke

S.C. PULLED PORK v2

  Date: January 16, 2016
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This recipe from Cook’s Country Best-Ever Recipes appealed to me for several reasons. First of all it used a mustard based BBQ sauce which is my favorite type. Secondly this was a high temp cook, a so called “turbo butt”. It was cooked at 325 degrees, not the normal 225. This made it a 5 to 6 hour affair vs. the normal 10-12 hours. This recipe didn’t disappointed. It was every bit as moist, tender and flavorful as other pulled pork recipes I’ve made. This was a relatively low effort/low stress cook because I let my CyberQ WiFi and the Cyber Cook app run the show. This allowed me to focus on making the the MEMPHIS CHOPPED COLESLAW in the Kitchen and do other things inside and keep an eye on things with my iPad and iPhone. The pictures will tell the rest of the story, and I will just say everyone liked the tasty bark, the hickory smoke flavor and the tangy mustard sauce.
Related Photo Entries:
Recipe Source:
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Americas Hometown Favorites
Cook's Country Best-Ever Recipes:
South Carolina Pulled Pork - Page 19:

Here is the recipe from the Cook's Country website:

SOUTH CAROLINA PULLED PORK*.

*You can get a free 2 week membership to the website in exchange for your e-mail address. You must also leave a credit card number. After 2 weeks it will switch to a paid membership unless you opt out. I am a full time member since they have lots of great recipes and information.
Grill:
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Big Green Egg

Smoked:

Using the Big Green Egg Kamado Cooker
Gear:
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone (Level 1.5)
  • CGS AR Sliding Oval Grid x2 (Level 3)
  • CGS-13" s/s Drip Pan
  • BGE S-S Grill Grid (Level 6)
  • BBG-Cyber Q WiFi Pit Controller
  • CyberCook app for CyberQ
  • Hickory Chips
  • Ranch-T Lump Charcoal