Large Cut Pork Basics

The video above is very short so until we post the longer version, it deserves some basic notes:

1. I started with a great recipe here from Amazing Ribs.com. It’s a recipe for pulled pork. but you can use it for any large cut of raw pork, like a shoulder. I chose it for it’s low ingredient count and simplicity. Yes, it’s simple compared to a lot of their recopies! They are long because they are very well written and detailed. I used a 12 pound pork butt and trimmed the fat off till it was about 10 pounds.

2. I used 1 fire path. Set up directions for cooking with one path are here on page 4. See the image on the upper left labeled “low and slow (1 path burn) brisket etc.” Start with about 20 lit coals to get the temperature up quickly. Bottom vent should remain 100% open. Adjust the vents to cook at 250F-275F. Total cook time should be around 6 hours.

3. I used a cheap temperature probe like the one on Amazon here. I wrapped the meat in foil at 150F and cooked it to around 175F then unwrapped it and put my favorite BBQ sauce on it till it reached 180, then took it off to rest for 1 hour. resting before slicing allows the juices to redistribute back into the meat before slicing.

4. If you’re like me and you don’t want to mess up the kitchen, you can cook up a side dish (like potatoes, rolls etc. in the kettle while the meat is resting. That’s the nice thing about one path cooking with the BBQitAll ring. There should be plenty of coals left over to cook your side. If you need a higher temperature for your side, you can use tongs to move some lit coals to an unlit portion of coals to create two or more total fire paths but I usually don’t bother with that.

4. Slice and serve! Use a sharp non serrated knife if you have one to create clean cuts. I use my Rapala fillet knife. They're cheap (compared to meat carving knives), very sharp and come with a sharpener.