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Comments
I just got a gizmo that will let me use pellets to smoke in my gas grill. Y'all have any experience with this? My grill is large enough to cook indirect, but I've not been able to get the intense smoke I want with chips. I want to do pulled pork tomorrow and would love how-to's if you've done this.
Yeah, I'm thinking barbecue on Alabama day. What time do y'all figure for a 13 pounder? Oh, and to report back, the pellet smoker gizmo works great. Also, I loved starting with the mustard rub and so did my men folk when I did a small roast a few weeks ago.
Sorry for just seeing this. Hope it turned out good. I normally do 1:15 to 1:30 hrs per pound at 220 degrees.
Actually, I was interrupted and will start cooking tomorrow. Thanks for the response. I'm thinking I'll put the pork out early evening, let it go all night, then use any slack time after it reaches temperature to hold before pulling. I can see why the old timers sat up and passed a bottle around :)
I'd forgotten the Costco packs are two 7-pounders. Right now I have them pushed together, but just realized those cut edges make an ideal place for bacterial growth. I'll pull them apart when I check my setup in another hour. My time calculations just went out the window.
Meh. What's a little bacteria? The taste will far outweigh the rest.
Pretty yummy y'all. Thanks for the insights.
Looks great!