Going To Be Fun!

Last night I smoked four racks of ribs for tonight's party. Today I'm smoking an eight pound Boston Butt pork shoulder to make pulled pork out of. It's going to be a long smoke, around ten hours.

I prepared the shoulder a few minutes ago, got the grill heated up, and added the wet wood chips. Now it is a matter of time and heat.

Smoking is really a simple matter on a Big Green Egg as it doesn't require a ton of attention as other smokers do. I'd say the Weber Smokey Mountain is a good second place smoker because once you set it you can safely leave it alone for long stretches of time. The advantage the Egg has over the WSM is that you don't have to add any more fuel to the fire, it's full up now and there will be some left over when it's done.

So it's cooking now and it'll stay between two eighty and three hundred for the duration of the cook. The roast will actually be done in about four hours but the additional six hours are to make it fall apart tender. The extra time and temperatures will break down the tissues and by the time of the party it'll be able to be picked apart with fingers and pulled, hence the name pulled pork.

I love smoking meats.