Help on high heat pulled pork!

JimBob

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Hello team!

I’m planning for high heat pulled pork - never done such a thing with pellet grill. I have two pork neck’s as it is difficult to get butt’s here. The neck’s are 5.5lb each. Anyone exprerienced with the high heat procedure with this unit? I think I did these on my WSM 275F or someting like that.. Would that work also with EX6? What kind of cooking times I would looking here?

Thanks!!
 

Bruno

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Hello team!

I’m planning for high heat pulled pork - never done such a thing with pellet grill. I have two pork neck’s as it is difficult to get butt’s here. The neck’s are 5.5lb each. Anyone exprerienced with the high heat procedure with this unit? I think I did these on my WSM 275F or someting like that.. Would that work also with EX6? What kind of cooking times I would looking here?

Thanks!!
I’d try exactly what worked on the WSM, same heat and shoot for the same time frame.
 

JpsBBQ

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I almost always do. I like to get the protein up away from the heat source. It’s akin to placing your brisket as far away from the firebox as possible on an offset smoker. I just feel itt reduces the radiant heat and produces a gentler cook. Could be hogwash, but that’s my thinking anyway. Obviously if I’m cooking a bunch of stuff I utilize the main grid, or if I’m doing grilling. Not a must by any means.
 
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JimBob

JimBob

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Reporting back here. I cut the pork neck lenghtwise in two. Mustard + rub, then 2 hours in 225F, then went to 2 hours 325F. At that time I was having inner temp of 155F, then continued with Texas Crutch i.e. foiled up and put into oven in 225F until I had 30min to dinner (maybe 3-4 hours). Out of the oven, 30min rest, pulled the meat and as a pulling sauce added bit rub, splash of apple juice and Worchestershire sauce.

The end results was just amazing! Cutting the meat in two added surface area i.e. more bark and supprinsingly the meat had beatiful pink smoke ring. The flavour was perfect BBQ - the whole family loved it between some burger buns - even our 3 kids!
 
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