Quote:
Originally Posted by eribrav
Hey no peeking!
What temp are you going to cook it to, and how are you going to serve it?
Oh, and what time should we be over for dinner?
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That was the first time I opened the lid since I put it in, promise!!
I used a homemade rub that I put on last night. I took it out of the fridge a couple hours early this morning so it could come closer to room temp. I threw it on the BGE once the temp was over 200*. I've kept it between 225-250* all day, I'd say the average has been 240-ish.
Here in the next hour or so I will put a temp probe in it (I have a remote one so I can put it in the meat and leave it there with the lid closed) and see where it's at. My goal is to pull it off after about 8 hours. I'll wrap it in foil and let it rest for 30 mins or so, then shred it up to make pulled pork sandwiches with.
My wife likes eating hers on a bun with cole slaw heaped on top. I usually put just a small bit of Sweet Baby Ray's BBQ sauce on mine too, but it usually doesn't need it.
