- May 3, 2010
- 2
- 10
Need some help here.
For the past few years, I have lived in a high-rise, and my only good option for making pulled pork with a decent bark was in the oven. I would basically put my rubbed down pork butt into the oven on a roasting pan at 300 for six hours. It actually turns out really well and I've gotten a ton of compliments on it from BBQ enthusiasts.
Now, I'm in a situation where I'm going to have to try to repeat the performance on a gas grill. The only difference I'm looking for is the addition of smoke, which I'll do using some wood chips in a foil pouch.
I did a trial run this last Friday, as follows:
4lb Pork Butt
Right burners on, getting the inside of the grill up to 300F.
Pork Butt on a Pan, Elevated on a drip grate, on the left side (no burners on under it)
Smoke pouch on the right side, over the on-burners.
Roast for 5 hrs
Everyone seemed to like it. I, on the other hand, think it needs a ton of work.
For starters, the bark was way too tough and dry. It wasn't the crispy, crumbly bark I'm used to when I do it in the oven. Second, it was just way too tough. The outside pulled really well, but the inside just wasn't soft enough.
Here's what I'm going to try for my next run:
1) Lower heat (maybe around 225-250)
2) Cook for much longer (maybe 10-12 hrs)
3) Introduce smoke for a couple hours, then wrap in foil for the majority of the cooking duration, then re-expose to smoke at the end (last 30 min or so, to re-crisp up the bark).
Any thoughts on this? Has anyone made good pulled pork, low and slow, on a gas grill?
For the past few years, I have lived in a high-rise, and my only good option for making pulled pork with a decent bark was in the oven. I would basically put my rubbed down pork butt into the oven on a roasting pan at 300 for six hours. It actually turns out really well and I've gotten a ton of compliments on it from BBQ enthusiasts.
Now, I'm in a situation where I'm going to have to try to repeat the performance on a gas grill. The only difference I'm looking for is the addition of smoke, which I'll do using some wood chips in a foil pouch.
I did a trial run this last Friday, as follows:
4lb Pork Butt
Right burners on, getting the inside of the grill up to 300F.
Pork Butt on a Pan, Elevated on a drip grate, on the left side (no burners on under it)
Smoke pouch on the right side, over the on-burners.
Roast for 5 hrs
Everyone seemed to like it. I, on the other hand, think it needs a ton of work.
For starters, the bark was way too tough and dry. It wasn't the crispy, crumbly bark I'm used to when I do it in the oven. Second, it was just way too tough. The outside pulled really well, but the inside just wasn't soft enough.
Here's what I'm going to try for my next run:
1) Lower heat (maybe around 225-250)
2) Cook for much longer (maybe 10-12 hrs)
3) Introduce smoke for a couple hours, then wrap in foil for the majority of the cooking duration, then re-expose to smoke at the end (last 30 min or so, to re-crisp up the bark).
Any thoughts on this? Has anyone made good pulled pork, low and slow, on a gas grill?
