British BBQ Society Forums

Hi Folks!

Following my first attempt at pulled pork a few weeks back which was somewhat average when matched against my expectations, I had another crack it on Saturday and am absolutely over the moon with the results. My lucky stars must have been in alignment as all the little tweaks I implemented - which I have been mulling over for weeks - on this cook resulted in a personal triumph. On this note, I just wanted to share a few pics for you to (hopefully) enjoy.

Hope you have a good week! Happy cooking

Taking off the fat cap -


Onto the UDS -


Four hours in at 160F, off for foiling -


Done! -

What was the total time for the cook, and what temp did it come off at the end?

Total cook time was 6hrs, was cooking at around 250F. Pulled it off at a little over 195F. Bone came out nice and easy compared to last time and meat easy to pull.

Cooked like a pro

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