I had my first attempt at pulled pork yesterday. I had about 1.1kg of meat that I got from costco and I followed the Mr browns recipe, but as I don't have a smoker, cooked on a OTP. Put the rub on the night before and then started the cook early on sat morning . I set the bbq up with weber briquettes in a snake and stacked them in a sort of ' brick-bond' pattern 2 deep x 2 high. After lighting I gave it 30 mins to heat up and then place the pork on, with a drip tray and some water underneath. The temp gauge in the lid seemed to settle at about 220f and whilst tempted to have a peek, I left it shut for about 3 hrs. I kept monitoring- the temp did seem to go down for a while to about 200 and then back up- would this be just because of the snake burning slightly unevenly?
I mopped it a couple of times along the way with recipe sauce. It was on there for about 10 hours before reaching 190f inside the meat,at which point i took it off, wrapped it in foil and a towel and had an agonising half hour wait. When I finally got to it, the outside had what I thought wasn't a bad bark for a beginner but it wouldn't really pull. When I did get into it, it was really fatty and wet inside, so I was a bit disappointed to say the least.
I'd be grateful of any views of where I've gone wrong. Is the snake method the way to go or should I be doing something different?
Any help would be much appreciated
Paul
