Ralph’s Digi Q Pulled Pork
Recipe Type: Main
Author: Grill Dome Admin
Prep time: 1 hour
Cook time: 13 hours
Total time: 14 hours
Serves: 10
You’ll notice that I raised my grill surface up. It gives me room to drop wood chips into the center as I’m cooking and helps to keep the food from scorching. [br]<img class=”wpGallery mceItem” title=”gallery link=&quot;file&quot; order=&quot;DESC&quot; columns=&quot;4&quot;” src=”http://grilldome.net/wp-includes/js/tinymce/plugins/wpgallery/img/t.gif” alt=”” data-mce-src=”http://grilldome.net/wp-includes/js/tinymce/plugins/wpgallery/img/t.gif”>
  • 1 (7-8lb) Bone-in Butt
  • Yellow Mustard
  • Weber Sweet and Tangy BBQ rub
  1. I wanted to share my experience doing pulled pork.
  2. I found a fresh picnic shoulder that had been cut in half for a shank end and a butt end with skin on. Total weight was 8 1/2 pounds. Covered it with yellow mustard and Weber Sweet and Tangy BBQ rub.
  3. Set the DigiQ at 225 and put the pork on at 9:00 PM using lump and hickory chunks. Internal temp of the meat was 51 degrees. Went to bed and forgot about it.
  4. The next morning at 7:00 the internal meat temp was 175. 3 hours later the temp was 185 and tender so I took it off and wrapped it in foil. After resting 1 hr I separated the skin and bone from the meat. Total finished weight was 3 and 1/2 pounds.
  5. The best I’ve ever had. Deep smoke ring, moist, tender, unbelievable flavor. It didn’t need any sauce.
  6. The DigiQ works like a charm for maintaining temps dead-on. After 13 hours there was still plenty of charcoal left if I had wanted to go longer.

Recipe Submitted By: Ralph Yeaman (Grill Dome Community)

Serving size: A great picnic or camping treat. Store the rest in the refrigerator if your at home for sandwiches throughout the week.

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