ht01us
New member
I got some great advice after my experience with beef ribs. What was good will be great next time.
So, thinking ahead, I thought I'd ask before instead of after doing some pulled pork. Even though this dish is one I've prepared many times on different grills I can still learn. I'm going to do 2 butts and answer (for myself) once and for all "is brining a good idea?" So, I'll want to have the brine be the only variable. I'll brine one and not the other. I'll apply a rub just before putting on the grill. I'm not going to foil, since I'm trying to compare to earlier cooks on other equipment.
My two questions.
Looking forward to your feedback.
So, thinking ahead, I thought I'd ask before instead of after doing some pulled pork. Even though this dish is one I've prepared many times on different grills I can still learn. I'm going to do 2 butts and answer (for myself) once and for all "is brining a good idea?" So, I'll want to have the brine be the only variable. I'll brine one and not the other. I'll apply a rub just before putting on the grill. I'm not going to foil, since I'm trying to compare to earlier cooks on other equipment.
My two questions.
- How should I program the Pellet Boss? My initital plan is to simply turn the grill to 225 and pull when the probe hits 190. Do you recommend putting it on "smoke" first for 30 minutes or an hour, then 225? Or do you recommend some other configuration. Put simply: How do you program the Pellet Boss for pulled pork?
- How should I position my pork butts? My initial plan is just slap them on the grill and let 'er rip. But how about putting a couple of disposable aluminum pans on the grill and placing the butts on the full upper rack over the pans?
Looking forward to your feedback.