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Pulled Pork

 
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Smoked two Boston Butts on the Big Green Egg today. Took 8 hours over a low fire to bring them up to temperature.



After pulling:



Tomorrow night's dinner: pulled pork sandwiches! Yum!
 
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Nice ! Do you make dessert too ?
BTW , what does "pulled" mean ?
 
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what does "pulled" mean ?



One gotta pulled the butt outta pig. ;-)
 
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Rahul Sudip Bose wrote:what does "pulled" mean ?



I always wondered that, too, but your question spurred me into action. So I googled "pulled pork" and of course the first link was the Wikipedia article about "pulled pork". And sure enough, it explained what "pulling" meant.

But that isn't meaningless or drivel so I won't mention it any more. Not nearly as much fun as having a discussion.
 
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Rahul Sudip Bose wrote:Nice ! Do you make dessert too ?


Yes I do. But we usually only have a dessert when we have company over for dinner. "Chcoclate Lava Muffins" are a favorite.

BTW , what does "pulled" mean ?


See the second picture. After the pork is cooked, it's so tender that the meat can be pulled apart with a pair of forks. The meat is then served on sandwiches with BBQ sauce.

Saurabh Pillai wrote:One gotta pulled the butt outta pig. ;-)


Except in this case, the "butt" is the shoulder.

 
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Bear Bibeault wrote:Except in this case, the "butt" is the shoulder.



And the "ham" is the butt (am I right?)
 
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Darryl Burke wrote:And the "ham" is the butt (am I right?)


Close. Ham is the thigh.
 
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Green Egg I only saw white and brown
 
Bear Bibeault
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Kaustubh G Sharma wrote:Green Egg





— — or — —


 
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Bear Bibeault wrote:

Rahul Sudip Bose wrote:Nice ! Do you make dessert too ?


Yes I do. But we usually only have a dessert when we have company over for dinner. "Chcoclate Lava Muffins" are a favorite.


So, I can come over this weekend for some Muffins???
 
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fred rosenberger wrote:So, I can come over this weekend for some Muffins???


They're good! I usually serve them with raspberries and some espresso whipped cream.

Photo (not mine);
 
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Bear Bibeault wrote:Smoked two Boston Butts on the Big Green Egg today. Took 8 hours over a low fire to bring them up to temperature.



Did you probe the temperature inside the meat or just estimate the time?

What temp was the grill at? Like 225?

Any smoke? Mesquite, hickory and apple seem to be the big three with cherry a close fourth. I helped a buddy cut down a pear tree a few years ago and the cut wood smelled nice. I should have kept some to try. I also wonder if there's enough sugar in sugar maple to make the smoke sweet, thus imparting some sweetness to the smoked meat. Probably not.



 
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Ryan McGuire wrote:Did you probe the temperature inside the meat or just estimate the time?


Estimating time is the surest way to failure. It's all about the internal temperature!

I use:



What temp was the grill at? Like 225?


I think it averaged about 230ºF.

Any smoke? Mesquite, hickory and apple seem to be the big three with cherry a close fourth


Pecan.

 
Kaustubh G Sharma
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Cooking on coal gives you different and delicious taste..
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