Smoked Pulled Pork on Big Green Egg: Start to Finish!  

Thanks, I appreciate the view! It really is a great tool, makes it get to temp way faster than the little starter cubes!

Thanks, I appreciate the view and support! Gotta love smoked pulled pork!

Thanks for watching, I appreciate it! Like you said, the better the ingredients, the better the outcome!

Thanks for watching, no it’s not a BGE charcloal basket, it’s a Kick Ash charcoal basket (and I also use the pan for super easy cleanup), I have one for my XL and my MiniMax. Here’s a link that should get you 5% off their products ( I also earn a commission from them too). Hope you enjoyed the video! kickashbasket.com/discount/Hook%E2%80%99s%20BBQ?ref=HooksBBQ

Thank you for getting back to me and thank you for the information on the Kick Ash Charcoal basket as well as the discount - much appreciated sir!

No problem, hopefully you enjoy your charcoal basket and ash can as much as I do! It’s crazy they aren’t standard when you buy one in my opinion!

Typically I don’t and honesty it was the first time I’ve done that, but I knew I was just about to pull it and have it for dinner, I didn’t have it in the cooler for more than 5-10’ minutes. But I’ve also found if you have a lot of juices wrapped in, it can make the meat more soggy than I desire. It was more experimentation than anything, and I was wondering if anyone was going to catch that detail, haha

And thanks again for watching my video, definitely appreciate the views and support!

@@hooksBBQ I have done my share of experimenting. Still trying to master pizza lol. What is your go to cook when you have a few people over? Mine is spatchcock chicken and ribs. Just done a Picanha and that was amazing. By the way, thanks for your Service.

Thanks a lot, I appreciate it! I’ve done a few pizza cooks, they keep getting better and better (first was a complete disaster!). Definitely need an indirect setup and then a pizza stone above that with an air gap (I missed that key detail the first time, figured my pizza stone was indirect enough, but turns out it gets very very hot and burns everything). I bought some pizza screens on Amazon to start my pizza out on those, and after 5ish minutes when the crust hardens up, I use my pizza peel to remove the pizza from the screen and put it directly on the stone for the remainder. My go to is usually pulled pork, but I also grill fajitas when I don’t have all day to be anchored to my smoker, I’ll probably do a video on those soon too! Spatchcock chicken is great too, and I also really like doing a couple beer can chickens!

I actually put it like that so 250 is straight up, that way when I walk by my sliding door to my deck, if the needle is pointing roughly straight up, I know my temp is good for those longer cooks. That way I can have a good idea of the temp without being able to read the small numbers. I got that idea from one of the forums I read. Good eye though!

I used to wrap with butcher paper before one of my moves, if i can find my roll I’ll give it another go! Thanks for the view, much appreciated!

Pulled pork is by far my favorite meat to put on the smoker!

I might be reading your comment wrong, but for pulled pork, I generally wrap around 165, but definitely need to go to 195-203 before it’s done