British BBQ Society Forums

In lieu of other replies and in case anyone else reads this looking for the same answer, I worked to an hour per pound. Came out ok.

Hi guys,

Running a small barbecue tomorrow for a small group (6 of us) and thought I'd try a pulled pork. However, with zero planning the best I could get was a "large boneless pork shoulder" from Sainsburys, no bone, and it's basically a rolled joint. Cutting the string and unrolling (as it's air ...

Poss in wrong section...reposted to smokin'.

Hi guys,

Running a small barbecue tomorrow for a small group (6 of us) and thought I'd try a pulled pork. However, with zero planning the best I could get was a "large boneless pork shoulder" from Sainsburys, no bone, and it's basically a rolled joint. Cutting the string and unrolling (as it's air ...

Thanks all great advice here

Thanks

What difference does resting make?

Thanks Yeti.

I tried that link you suggested and it started talking about foil, resting and safe zones. Wot?

I didn't know you had to cook pulled pork in foil. I also didn't know you had to let it stand for hours.

Is this a necessary part of the process?

Cheers,
A

Hey,

So I recently tried to cook some pulled pork. It was very nice, but not quite the result I wanted. It was cooked and tender but not to the point it could be pulled.

I intend to have another go, probably next weekend. I'm only cooking a small-ish shoulder (there's only 4 of us) so it'll ...

Hi,

Just joined with a Weber 57 OTP. Looking forward to smoking some pulled pork and learning some tips and tricks of the trade.

Best,
A

Hey,

I've recently acquired a new Weber kettle to get into some serious barbecuing, and I put it together as per the manufacturer's instructions (which weren't very helpful!) without calibrating the thermometer. I've since read that calibrating the thermometer is a good idea...is that necessary ...